Description
This Cheesy Chicken Pasta Recipe is a quick and delicious one-pot meal combining tender chicken, flavorful sun-dried tomatoes, fresh spinach, and al dente linguine all cooked together in a savory wine and chicken stock sauce, finished with melted Parmesan cheese for a creamy, satisfying dish perfect for busy weeknights.
Ingredients
Produce
- 8 ounces baby spinach leaves (divided)
- 1 large yellow onion (sliced)
- 6 cloves garlic (sliced)
Meat
- 1 pound boneless skinless chicken breasts (cut into 1/2" bite sized pieces)
Pantry
- 1 cup sun dried tomatoes packed in oil with Italian herbs (drained, about 7 ounces)
- 1 pound dry linguine
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
Liquids
- 32 ounces (4 cups) reduced sodium chicken stock
- 8 ounces (1 cup) chardonnay wine
Dairy
- 4 ounces fresh Parmesan cheese (shredded)
Instructions
- Combine Ingredients: In a 5-quart Dutch oven over medium-high heat, add half of the baby spinach, sun-dried tomatoes, sliced onion, chicken pieces, sliced garlic, dry linguine, Italian seasoning, kosher salt, fresh ground pepper, and crushed red pepper flakes. Pour the reduced sodium chicken stock and chardonnay wine over all the ingredients. Cover the pot and bring the mixture to a boil.
- Cook Pasta and Chicken: Let the pasta cook uncovered for 7 to 9 minutes until it reaches al dente texture, meaning it's tender but still slightly firm to the bite. Use tongs occasionally to toss the pasta and ingredients to prevent sticking at the bottom of the pot. Some liquid should remain in the pot after cooking, which will serve as the base for the cheese sauce.
- Finish with Cheese and Spinach: Remove the pot from heat. Add the shredded Parmesan cheese to the pasta and toss with tongs continuously until the cheese melts and blends into a creamy sauce. Then, toss in the remaining spinach leaves to wilt slightly from the residual heat.
- Serve: Portion the cheesy chicken pasta into bowls or plates and serve immediately while warm. Enjoy this comforting and flavorful one-pot meal!
Notes
- Using a Dutch oven or a large heavy-bottomed pot is essential to evenly cook the pasta and prevent sticking.
- Do not overcook the pasta; al dente texture is key for this recipe.
- For a spicier version, increase crushed red pepper flakes or add fresh chili slices.
- Substitute chardonnay with another dry white wine or additional chicken stock if preferred.
- This dish can be made gluten-free by using gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of chicken stock to loosen the sauce.
