Chicken Linguine Tuscano
Indulge in the vibrant flavors of Chicken Linguine Tuscano, a creamy and satisfying Italian-inspired dish that's perfect for weeknight dinners or special occasions. This recipe features tender, seared chicken breasts served over perfectly al dente linguine, all tossed in a luscious Parmesan cream sauce infused with sun-dried tomatoes, garlic, and a touch of heat from optional red pepper flakes. Fresh baby spinach adds a healthy, colorful twist, while a sprinkle of fresh parsley ties everything together. Ready in just 40 minutes, this one-pan wonder is a delicious blend of simplicity and decadence, ideal for anyone who loves hearty pasta dishes with a gourmet edge. Whether you're cooking for family or entertaining guests, this Chicken Linguine Tuscano is guaranteed to impress.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 2 pieces Chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 4 cloves Garlic, minced
- 1 cup Sun-dried tomatoes, chopped
- 4 cups Baby spinach
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side, or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes, then slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sun-dried tomatoes and cook for another 1-2 minutes to release their flavor.
Pour in the heavy cream, chicken broth, and remaining 1/2 teaspoon of salt and black pepper. Bring the mixture to a simmer, then reduce heat to low.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
Add the baby spinach and cook for 1-2 minutes until wilted.
Toss the cooked linguine in the skillet with the sauce until well coated. Add the sliced chicken on top and gently mix to combine.
Sprinkle optional red pepper flakes for a hint of heat and garnish with fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
