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Creamy, cheesy pasta is a dinner that our whole family can agree on! By adding veggies to the mix, I created a Light Chicken Florentine Pasta and my family loves it! The sauce is a creamy mix of ricotta and Parmesan cheeses along with healthy spinach and tart lemon juice. I like to swap regular noodles with whole wheat noodles or high protein noodles for iron, protein, and fiber for a lighter take. It is the perfect meal done in under 45 minutes. The whole family will love how healthy and delicious my Light Chicken Florentine Pasta is!
Recipes Similar to Light Chicken Florentine Pasta:
Healthy Lobster Mac and Cheese Recipe
Creamy Avocado Pasta Zoodle Recipe
What Healthy Ingredients Are In This Pasta?
My pasta dishes always start with whole wheat noodles in place of traditional pasta. Whole wheat pasta adds tons of protein, fiber, and iron to this dish, which helps kids’ growing minds and keeps them full with good ingredients. By also using low-sodium and low-fat dairy products, you save yourself lots of fat and calories. I also add tons of spinach, which is a superfood with countless vitamins and minerals.
Healthy pasta is totally attainable as long as you’re mindful of the ingredients inside and portion control. For more healthy pasta recipes, try my Healthy Turkey and Spinach Lasagna!
Ingredients in Light Chicken Florentine Pasta
- whole-wheat linguine pasta
- extra virgin olive oil
- salt
- black pepper
- boneless skinless chicken breast
- low-fat ricotta cheese
- Parmesan cheese
- spinach
- garlic
- white whole wheat flour
- lemon juice
- low-sodium chicken broth
How to Make Light Chicken Florentine Pasta
Bring a large pot of salted water to a boil and cook the linguine according to package directions for al dente. Reserve ¼ to ½ cup of the pasta cooking water before draining.
While the pasta is cooking, heat a large skillet over medium heat and add 1 tablespoon of the oil.
Season the chicken with the salt and black pepper to taste and add to the skillet. Cook until done, 2-3 minutes on each side, and reserve the cooked chicken on a plate.
In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, and spinach and set aside.
In the same skillet the chicken was cooked in, over medium heat add the remaining 1 tablespoon of oil and garlic and cook until fragrant, 30 seconds to 1 minute.
Whisk in the flour and cook for an additional 30 seconds. Increase the heat to high and whisk in the chicken broth and bring to a boil. Continuing cooking for 4-6 minutes, or until thickened.
Reduce the heat to low, and stir in the lemon juice, cheese and spinach mixture, and stir until smooth and incorporated.
Add in the reserved chicken and drained linguine pasta. Thin the sauce with 1 tablespoon of reserved pasta water at a time if needed.
Gently toss the linguine and chicken together to evenly coat in the sauce, and serve.
Light Chicken Florentine Pasta
Ingredients
- 8 oz. whole-wheat linguine pasta, dry
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- black pepper, to taste
- 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup low-fat ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 1 10-oz. package frozen spinach, thawed with excess moisture squeezed out
- 1 tsp minced garlic
- 2 tbsp white whole wheat flour
- 1 tbsp lemon juice
- 1 cup low-sodium chicken broth
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions for al dente. Reserve ¼ to ½ cup of the pasta cooking water before draining.
- While the pasta is cooking, heat a large skillet over medium heat and add 1 tablespoon of the oil.
- Season the chicken with the salt and black pepper to taste and add to the skillet. Cook until done, 2-3 minutes on each side, and reserve the cooked chicken on a plate.
- In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, and spinach and set aside.
- In the same skillet the chicken was cooked in, over medium heat add the remaining 1 tablespoon of oil and garlic and cook until fragrant, 30 seconds to 1 minute.
- Whisk in the flour and cook for an additional 30 seconds. Increase the heat to high and whisk in the chicken broth and bring to a boil. Continuing cooking for 4-6 minutes, or until thickened.
- Reduce the heat to low, and stir in the lemon juice, cheese and spinach mixture, and stir until smooth and incorporated.
- Add in the reserved chicken and drained linguine pasta. Thin the sauce with 1 tablespoon of reserved pasta water at a time if needed.
- Gently toss the linguine and chicken together to evenly coat in the sauce, and serve.
Notes
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