One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta! 


It’s that time of the year when it starts to cool down and sickness hits. We have had a stomach bug in our house and it is getting passed around. Even I caught a glimpse of it and it is hard when mom gets sick! I am supposed to take care of all of these sickies. We are finally getting over it and starting to get back into the swing of things.

Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!


The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal. The less dishes I have to do, the more happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce.


This meal is so flavorful and filled with so many delicious ingredients. Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.

It is ultra creamy and absolutely delicious! I know that you will not regret making this meal for your family. It is going to be a huge hit!





One Pot Creamy Chicken Mushroom Florentine

5 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!


  • 1 pound boneless skinless chicken breasts cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 garlic cloves minced
  • 1/4 cup sun dried tomatoes
  • 4 ounce small mushrooms sliced
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1 1/2 cup half and half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 8 ounces linguine broken in half
  • 1/4 cup grated parmesan cheese
  • 2 cups fresh baby spinach


  1. In a [url:1]large skillet[/url] over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
  2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Recipe Notes

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

•Staub Cast Iron Skillet
•Microplane Grater
•Cuisinart Stainless Steel Chopper

Nutrition Facts
One Pot Creamy Chicken Mushroom Florentine
Amount Per Serving
Calories 553 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g50%
Cholesterol 119mg40%
Sodium 1322mg55%
Potassium 994mg28%
Carbohydrates 53g18%
Fiber 3g12%
Sugar 4g4%
Protein 38g76%
Vitamin A 557IU11%
Vitamin C 14mg17%
Calcium 200mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Made this the other day for dinner. I used light thickened cream instead of half and half.
    I’m usually the person that cant finish creamy meals but this was so good that I ended up wanting more.
    The leftovers were eaten for lunch the day after and still tasted amazing!

  2. I made this for me and my boyfriend. Of course it didnt look like the picture but it was good. I added additional seasoning at the end. Next time I will add more mushrooms and tomatoes. Directions were easy to follow. Thanks I need more meals!!!

  3. Made this tonight and it was delicious!! I added extra broth and half and half as I like plenty of sauce. I didn’t add the chicken back in until it was almost done. My children are so picky and they loved it!! Thanks so much!

  4. Hi I’ve tried the pasta tonight. ?from my son. But we find it a little starchy and it took long than usual to cook for the pasta when cooking with the cream and broth. Can I leave out the flour?

      1. The first time I made this it did come out starchy.

        Second time: I omitted the flour and even added 1 more cup of broth. The sauciness was just fine!

  5. This was excellent! At the end-I put in a third to half of a cooked rotisserie chicken cut up and it was even easier than starting with cooking chicken. I also did 1 cup chicken broth and one cup portebello mushroom creamy soup and it was really great! Bon appetitite!

  6. We loved it. Could you get me a nutrition information label. I doubled the recipe and mine looks creamier than your pictures.

  7. The One Pot Creamy Chicken Mushroom Florentine is one of our favorites now! I can’t do the dairy so I used 2.5 cups broth and 1 cup water but the pasta starch still makes it just as creamy in the end.

  8. This recipe is such a winner! I make it with shrimp instead of chicken and also a vegetarian version using vegetable broth. My whole family loves it!

  9. I make this all the time as written. Even fam members who don’t like cream sauce and mushrooms love it. It’s that good ( and super easy to make)!

  10. This looks delish, can’t wait to make it!

    p.s. I wish you had a Yummly button along with Pinterest and Facebook so I could save your recipes there 🙂

  11. I made this last night and it was a definite Wow! recipe. The ease of making it belied how delicious it was. It’s definitely rich, but worth it for an occasional treat meal. And if I have guests over for dinner I would happily serve this up to them with a side salad.

    1. Hi Rosalynd!
      Yes, a slow cooker should work just fine. I personally have not tried it that way but it should work just fine. If you try it, please let me know how it tastes! Thanks for following along with me!!

  12. I enjoy 1 pot or skillet meals with pasta.
    This recipe I followed exactly. I follow recipes and the next time I tweek it. NOT here recipe is on point. I’m so addicted. Twice a month. Minimum 4 times?????
    Mahalo ?

  13. I was wondering if I could use milk instead of half and half? Maybe add more flour so it won’t be too soupy? Any thoughts?

  14. 5 stars
    Husband doesn’t like sun dried tomatoes (ugh) is it a huge flavor addition? Perhaps I could use them and then remove them from his dish specifically or do you recommend and subs? Thanks I’m a faithful follower.

  15. 5 stars
    This was a total yummy dish! Restaurant quality and it’s in my recipe notebook. Made it tonight and no leftovers. I used salted butter but next time will use unsalted and omit the added salt. Thanks so much!

  16. This is the first Alyssa recipe that I made. I was not disappointed, it was fast, easy and tasted like I spent hours making it. I will definitely be making this again, and I have shared the recipe with family and friends. The sun dried tomato’s really made the dish pop. Thank you for a new favorite!!

  17. 5 stars
    LOVE THIS! LOVE THIS!! LOVE THIS!!! So quick, easy to make, doesn’t look like picture but who cares it’s delicious. Great recipe, thank you! ????

  18. 5 stars
    I made this for the second time tonight and it’s still sooo delicious. I’m not a fan of mushrooms, so I use artichokes instead and it’s perfect! Practicing some self-care tonight with this delicious meal and a glass of wine to unwind after a stressful day at work.

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