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Chicken Breast Florentine With Fettuccine Alfredo – A Luby’s Classic Recreated

The first time I tasted Chicken Florentine, I was a kid at Luby’s Cafeteria with my grandmother. The bright green spinach oozing from the tender chicken, the creamy Alfredo blanketing the pasta—it was a symphony of comforting flavors and textures. More than just the food, it was the warmth of the cafeteria, the clatter of trays, and the feeling of being utterly content alongside someone I loved. Recreating this dish at home is like stepping back into that memory, a delicious reminder of simple joys.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Yield: 8 servings
Dietary Type: Not specified (contains dairy, gluten)

Ingredients

For the Florentine Filling:

2 (10 ounce) packages thawed frozen leaf spinach (squeezed dry)
1/3 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon Italian salad dressing mix, plus 1 1/2 teaspoons Italian salad dressing mix
1/2 teaspoon garlic powder

For the Chicken:

8 boneless skinless chicken breast halves
1 1/2 cups milk
1 extra-large egg
2 cups fine dry breadcrumbs
2 tablespoons Italian salad dressing mix
1 cup all-purpose flour
8 large fresh spinach leaves (veins removed)
8 slices mozzarella cheese (1/2-oz. each)
8 slices American cheese (1/2-oz. each)

For the Fettuccine Alfredo:

1/2 lb dry fettuccine pasta
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/4 lb mushrooms (sliced)
1 small garlic clove (minced)
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon seasoning salt
1 tablespoon chopped parsley

Equipment Needed

Large shallow baking pan
Medium saucepan
Shallow bowls
Whisk

Instructions

Prepare the Florentine Filling: In a bowl, thoroughly combine the thawed and squeezed dry spinach, shredded mozzarella cheese, grated Parmesan cheese, sour cream, 1 tablespoon plus 1 1/2 teaspoons of Italian salad dressing mix, and garlic powder. Mix all ingredients until well combined.
Prepare the Chicken Breasts: Cut each chicken breast half horizontally into two pieces of equal thickness. This creates thinner cutlets that will cook more evenly and provide more surface area for the filling.
Assemble the Chicken Florentine: Place the bottom chicken breast cutlets in a single layer in a shallow baking pan. Top each cutlet with approximately 1/3 cup of the spinach mixture, spreading it almost to the edge of each cutlet.
Top and Freeze: Place the remaining chicken breast cutlets on top of the spinach filling, pressing gently at the edges to seal. Place the assembled chicken breasts in the freezer for 30 minutes. This firms them up, making them easier to coat and bake.
Preheat Oven and Prepare Baking Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a shallow baking pan that is large enough to hold all the chicken breasts in a single layer.
Prepare the Breading Station: In one shallow bowl, whisk together the milk and egg until well blended. In a separate shallow bowl, mix the breadcrumbs and 2 tablespoons of Italian salad dressing mix.
Bread the Chicken: Coat each chicken breast with all-purpose flour, shaking off any excess. Then, dip the floured chicken into the milk and egg mixture, ensuring it is fully coated. Finally, dredge the chicken in the breadcrumb mixture, pressing the crumbs into the chicken to ensure an even coating.
Bake the Chicken: Place the breaded chicken breasts in the prepared baking pan. Bake for 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Add Cheese and Spinach Leaves: Remove the baking pan from the oven. Top each chicken breast with a fresh spinach leaf, one slice of mozzarella cheese, and one slice of American cheese.
Melt the Cheese: Return the pan to the oven and bake for approximately 1 minute, or until the cheese is melted and bubbly. Keep a close eye on the broiler to prevent the cheese from burning.
Cook the Fettuccine: While the chicken is baking, cook the fettuccine pasta according to package directions. Add 1 1/2 teaspoons vegetable oil and 1/2 teaspoon salt to the boiling water. Drain the pasta well.
Prepare the Alfredo Sauce: In a medium saucepan, melt 1 tablespoon of butter (or margarine) over medium heat. Add the sliced mushrooms and minced garlic. Cook, stirring frequently, for about 5 minutes, or until the mushrooms are tender and have released their moisture.
Finish the Alfredo Sauce: Add 1 cup of whipping cream, 1/4 cup of grated Parmesan cheese, 1 tablespoon of seasoning salt, and 1 tablespoon of chopped parsley to the saucepan. Heat through, stirring constantly, until the sauce is smooth and creamy. Do not boil.
Combine Pasta and Sauce: Pour the hot Alfredo sauce over the drained fettuccine pasta. Toss gently to coat the pasta evenly with the sauce.
Serve: Serve the Chicken Breast Florentine immediately, accompanied by the Fettuccine Alfredo.

Expert Tips & Tricks

Squeezing the Spinach: Ensure you squeeze as much excess water as possible from the thawed spinach. This prevents a watery filling. Use paper towels or a clean kitchen towel.
Pounding the Chicken: For even cooking, consider pounding the chicken breasts to an even thickness before slicing them horizontally. This ensures they cook at the same rate.
Make-Ahead Prep: The spinach filling can be prepared a day in advance. Store it in an airtight container in the refrigerator.
Cheese Variations: Experiment with different cheeses for the topping. Provolone or Monterey Jack can be substituted for the mozzarella or American cheese.
Breadcrumb Options: Panko breadcrumbs will provide an extra crispy coating for the chicken. Seasoned breadcrumbs can also be used to add more flavor.

Serving & Storage Suggestions

Serve the Chicken Florentine and Fettuccine Alfredo immediately for the best flavor and texture. Garnish with additional chopped parsley for a pop of color.

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. The chicken and pasta are best stored separately to prevent the pasta from becoming soggy.

To reheat, gently warm the chicken in the oven at 300°F (150°C) until heated through. Reheat the pasta in a saucepan over low heat, adding a splash of milk or cream if needed to restore its creamy consistency. Microwaving is also an option, but can affect the texture.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	765.7 kcal	N/A
Calories from Fat	312 g	41%
Total Fat	34.8 g	53%
Saturated Fat	19.1 g	95%
Cholesterol	216.7 mg	72%
Sodium	1036.9 mg	43%
Total Carbohydrate	56.9 g	18%
Dietary Fiber	4.2 g	16%
Sugars	3.1 g	N/A
Protein	55.9 g	111%

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and gluten-free fettuccine for a gluten-free version.
Lighter Alfredo Sauce: Substitute half-and-half for the whipping cream to reduce the fat content in the Alfredo sauce. You can also use a light cream cheese for added thickness.
Vegetarian: Substitute the chicken breasts with thick slices of eggplant or portobello mushrooms.
Spicy Kick: Add a pinch of red pepper flakes to the spinach filling or the Alfredo sauce for a touch of heat.
Herbaceous Flavor: Incorporate fresh herbs such as basil, oregano, or thyme into the spinach filling or the Alfredo sauce for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken for this recipe?
A: While you could, it is not recommended. The best flavor and texture come from baking the chicken as instructed. Pre-cooked chicken might dry out during the baking process.

Q: What can I use instead of Italian salad dressing mix?
A: If you don’t have Italian salad dressing mix, you can create your own blend using dried oregano, basil, thyme, rosemary, garlic powder, onion powder, salt, and pepper.

Q: Can I freeze the assembled chicken breasts for longer than 30 minutes?
A: Yes, you can freeze them for longer, even overnight. Just be sure to wrap them tightly in plastic wrap to prevent freezer burn.

Q: How do I prevent the cheese from burning under the broiler?
A: Keep a close eye on the chicken while the cheese is melting. If it starts to brown too quickly, move the pan to a lower rack in the oven or reduce the broiling time.

Q: Can I add other vegetables to the Alfredo sauce?
A: Absolutely! Sautéed broccoli florets, peas, or sun-dried tomatoes would be delicious additions to the Alfredo sauce.

Final Thoughts

This Chicken Breast Florentine with Fettuccine Alfredo is more than just a meal; it’s a taste of nostalgia, a comforting embrace on a plate. I encourage you to try recreating this Luby’s classic in your own kitchen. Don’t be afraid to add your own personal touches and make it your own. Share your creations and feedback, and maybe even pair it with a crisp, dry white wine to elevate the experience. Bon appétit!

Chicken Breast Florentine With Fettuccine Alfredo – Luby’s Recipe