Linguini with Chicken Sun Dried Tomatoes and Arugula Ragu
Elevate your pasta night with this vibrant and savory Linguini with Chicken, Sun-Dried Tomatoes, and Arugula Ragu. This dish combines tender linguini with juicy, golden-browned chicken breast, enveloped in a creamy parmesan sauce brightened by the tangy sweetness of sun-dried tomatoes. Fresh arugula adds a peppery twist, while a hint of garlic and optional red pepper flakes bring depth and a touch of heat to every bite. Easy enough for a weeknight yet sophisticated enough for entertaining, this 40-minute recipe is a perfect balance of hearty and fresh. Serve it piping hot with an extra sprinkle of parmesan for a crowd-pleasing meal that's rich in flavor and effortlessly elegant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Linguini
- 2 tablespoons Olive oil
- 1 pound Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 cloves Garlic, minced
- 0.5 cup Sun-dried tomatoes, julienned
- 1 cup Chicken broth, low sodium
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 cups Arugula
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breast with salt and black pepper. Add it to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then dice it into bite-sized pieces and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic for 30-45 seconds until fragrant.
Add the julienned sun-dried tomatoes to the skillet and cook for another 1-2 minutes, stirring frequently.
Pour in the chicken broth and bring it to a simmer. Let it reduce slightly for 3-4 minutes.
Stir in the heavy cream and parmesan cheese, cooking until the cheese melts and the sauce thickens slightly, about 2 minutes.
Add the diced chicken back to the skillet, followed by the cooked linguini. Toss to coat the pasta in the sauce.
Stir in the arugula, allowing it to wilt slightly, about 1 minute.
If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached. Taste and adjust seasoning, adding more salt or black pepper if needed. For a spicy kick, sprinkle in the red pepper flakes if desired.
Serve immediately, garnished with extra parmesan cheese if preferred.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 38.9 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 687 mg | 53% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3253 mg | 69% | |
*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.
