One pot creamy chicken mushroom Florentine is ready in 1 hour.  Looking for something fast and yummy; look no further.  Some days are just so busy when you get to the end of the day you say “what am I going to fix for dinner”.  Here it is. I got this recipe from Alyssa at!  I am always glad to find a recipe that you can cook in one pan in under 1 hour.  This makes a nice change from the regular spaghetti.

One Pot Creamy Chicken Mushroom Florentine

My son was not too excited about the sun dried tomatoes in this one pot creamy chicken mushroom florentine, but I saw him go back for seconds!  Really, you can’t even taste them.  They are really just a nice touch of flavor.  Then the spinach was the reason for the next evil eye I got, but again it just adds some nice flavor and if you put some extra cheese on top, they don’t seem to mind.  The rest of my family didn’t seem to mind, and just think— there are three vegetables in this dish.  I hope that you enjoy it and that you spend the extra time you saved making dinner tonight, on yourself with a good movie or book!




One Pot Creamy Chicken Mushroom Florentine
Recipe Type: Main Dish
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 6 people
  • 1 Tbsp butter
  • 1 pound boneless skinless chicken breast, cut into small pieces
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup sun dried tomatoes
  • 1 cup small mushrooms, sliced
  • 1 Tbsp flour
  • 2 cups chicken broth
  • 1 1/2 cups half and half
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 (8 oz pkg) linguine, broken in half
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  1. In a large skillet, put 1 tablespoon butter, add chicken and cook on medium until chicken is cooked through.
  2. Leaving the chicken in the pan, move it to the sides making some space in the center.
  3. Put the olive oil in the empty space and cook the garlic, sun dried tomatoes (I chopped mine smaller) and mushrooms until they are tender. (about 5 minutes)
  4. Stir in 1 Tbsp flour and cook for another minute.
  5. Slowly put the chicken broth, half and half, salt , pepper and garlic powder in. Stir until well blended.
  6. Add the linguine and bring to a simmer. Cover and cook on medium for about 10-15 minutes or until the pasta is done.
  7. Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately. (If you end up not serving it immediately, thin it down with a little milk and reheat it.)


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