If you are looking to impress yourself and your guests with a dish that beautifully blends comfort and vibrant Italian flavors, this Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe is going to be your new go-to. Imagine tender chicken breasts soaked in a lemony milk marinade, nestled on a bed of perfectly cooked linguine, all enveloped in a luscious, creamy sauce bursting with bright sun-dried tomatoes and fresh spinach. Every bite delivers a harmonious mix of creamy texture, fresh herbs, and that irresistible hint of garlic, easily turning an ordinary dinner into a memorable feast.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a crucial role in creating the vibrant taste, comforting texture, and gorgeous color palette of this dish. From the tender chicken to the rich cream and vibrant green spinach, every component adds a little something special.
- All-purpose flour (1 cup): Essential for coating the chicken to build a crispy, flavorful crust.
- Kosher salt (2 teaspoons plus 1 teaspoon): Enhances all the flavors and seasons both chicken and sauce perfectly.
- Black pepper (1 ½ teaspoons plus ½ teaspoon): Adds mild heat and depth when seasoning both chicken and creamy sauce.
- Italian seasoning (2 teaspoons): Provides that classic Italian herb blend to infuse the chicken with bold aromas.
- Powdered sugar (1 tablespoon): A subtle touch that balances savory with a hint of sweetness.
- Boneless, skinless chicken breasts (6): The star protein, tenderized by marinating and baked to juicy perfection.
- Whole milk (1 cup plus 1 cup): Used for marinating the chicken and for creating a smooth, creamy pasta sauce.
- Lemon juice (1 teaspoon): Brightens and tenderizes the chicken during the marinade.
- Olive oil (5 tablespoons total): Used for searing chicken and sautéing garlic and sun-dried tomatoes, adding richness.
- Garlic cloves (4, minced): Infuses the dish with a warm, aromatic foundation.
- Sun-dried tomatoes in oil (¼ cup, drained and finely diced): Their tangy, concentrated flavor adds an exciting pop.
- Cornstarch (3 tablespoons, divided): Helps thicken the sauce to that perfect creamy consistency.
- Chicken broth (1 cup): Forms the savory liquid base for the sauce.
- Fresh spinach (3 cups, roughly chopped): Adds vibrant color and a healthy green twist to the sauce.
- Heavy cream (1 cup): Delivers unparalleled richness for a beautiful, silky sauce.
- Parmesan cheese (1 cup, grated): Boosts the sauce with its salty, nutty flavor.
- Linguine noodles (16 oz box): The perfect pasta canvas for soaking up all that luscious sauce.
How to Make Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Marinate the Chicken
The magic starts by marinating your chicken breasts in whole milk and a splash of lemon juice. This simple step tenderizes the meat beautifully and adds a subtle tang that brightens the overall flavor. Allow the chicken to bask in this mixture for 2 to 4 hours in the fridge, giving you a moment to prep everything else or relax.
Step 2: Prepare the Coating
While the chicken marinates, combine flour, salt, pepper, Italian seasoning, and a touch of powdered sugar in a shallow dish. This mixture will create a delicious crust that locks in the juicy tenderness and infuses every bite with that classic Italian herb profile.
Step 3: Brown the Chicken
Drain the chicken after marinating and dredge it in the flour mixture, making sure each piece is fully coated. Heat olive oil in a large skillet and sear the chicken for about 3 minutes on each side to develop a golden-brown crust that’s irresistible. Once browned, transfer the chicken to a foil-lined baking sheet.
Step 4: Bake to Perfection
Pop the chicken into a 350°F (175°C) oven for 18 to 20 minutes. This gentle bake ensures the chicken cooks through evenly without drying out, so it becomes tender and juicy, ready to pair perfectly with your creamy sauce.
Step 5: Cook the Linguine
While the chicken is baking, cook the linguine noodles according to the package instructions until al dente. This step means your pasta will have just the right bite to soak up the luscious sauce without becoming mushy or overcooked.
Step 6: Sauté Garlic and Sun-Dried Tomatoes
Using the same skillet from browning the chicken, add the remaining olive oil (or some oil from the sun-dried tomatoes jar for extra flavor). Toss in minced garlic and diced sun-dried tomatoes and cook until fragrant and the tomatoes start to soften. This simple, flavorful base sets the stage for your sauce.
Step 7: Build the Sauce Base
Sprinkle 1 tablespoon of cornstarch over the tomatoes and stir to combine, then gradually whisk in chicken broth. Let this mixture simmer for about 5 minutes, allowing it to thicken slightly and concentrate all those savory flavors.
Step 8: Create the Creamy Sauce
Whisk the remaining cornstarch with 1 cup of whole milk until smooth and add it to your skillet along with the heavy cream, chopped spinach, salt, and pepper. Reduce heat to low and gently simmer until the sauce thickens and the spinach wilts beautifully. The last touch is folding in the grated Parmesan cheese, which melts into the sauce, enriching it with nuttiness and depth.
Step 9: Combine Pasta and Sauce, Serve with Chicken
Toss the cooked linguine into the creamy sauce, ensuring every strand is coated luxuriously. Plate the pasta alongside your tender baked chicken breasts, and prepare to savor every creamy, cheesy, flavorful bite of this spectacular homemade dish.
How to Serve Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
Garnishing your Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe is an opportunity to add fresh aroma and visual appeal. Try sprinkling extra freshly grated Parmesan, a handful of chopped fresh basil or parsley, or even a drizzle of high-quality extra virgin olive oil for a glossy finish. These touches elevate every plate to restaurant-quality presentation.
Side Dishes
This rich and creamy pasta pairs wonderfully with crisp, refreshing side dishes. Consider a simple green salad with lemon vinaigrette to cut through the richness or roasted vegetables like asparagus or zucchini for a warm complement. Garlic bread or crusty Italian bread make perfect accompaniments for soaking up any leftover sauce.
Creative Ways to Present
For a dinner party, serve the pasta nestled in shallow bowls with the chicken sliced on top or beside it. You can also plate the sauce and pasta first and lay the whole baked chicken breasts on top for a rustic family-style look. Adding a few sun-dried tomato pieces as a colorful garnish on the side will tie it all together beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe, store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making it a perfect make-ahead meal for busy weekdays or quick lunches.
Freezing
While fresh is always best, you can freeze the pasta and sauce separately from the chicken to retain texture and flavor. Use freezer-safe containers and consume within 2 months for optimal taste. Thaw overnight in the fridge before reheating gently on the stove to avoid separating the creamy sauce.
Reheating
Reheat leftovers slowly over low heat on the stovetop or in the microwave, adding a splash of milk or chicken broth to loosen the sauce if needed. Stir frequently to keep the sauce smooth and creamy, and enjoy your delightful dish as if freshly made.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While linguine is suggested for its texture and shape, you can swap in fettuccine, penne, or even spaghetti. Just make sure to adjust cooking time accordingly and toss well with the sauce for maximum flavor absorption.
Is it possible to make this recipe dairy-free?
You can adapt the sauce using dairy-free milk alternatives and vegan Parmesan substitutes, though the result will be different in richness and texture. Coconut cream or cashew cream are great options to maintain that creamy mouthfeel.
How can I tell when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). Baking time will vary slightly based on thickness, so using a meat thermometer is the safest way to ensure juicy and safe-to-eat chicken.
Can I prepare the marinade and chicken coating the night before?
Yes! Marinate the chicken overnight for extra tenderness, and coat it in the flour mixture just before cooking. This will save time on the day you want to prepare the pasta and sauce.
What if I don’t have sun-dried tomatoes on hand?
While sun-dried tomatoes bring a unique tangy punch, you can substitute with diced roasted red peppers or even finely chopped cherry tomatoes. The flavor profile will shift slightly but still result in a delicious sauce.
Final Thoughts
This Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe is truly a celebration of simple ingredients combined with love and a little patience. Whether you’re treating yourself after a long day or impressing a crowd, the balance of creamy sauce, tender chicken, and bright spinach makes every forkful rewarding. Give it a try and watch how quickly it becomes a cherished staple in your kitchen rotation!
Print
Creamy Italian Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 2h 30m
- Cook Time: 30m
- Total Time: 3h
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Italian Chicken Recipe features tender, marinated chicken breasts coated with a flavorful seasoned flour mixture, lightly pan-seared, and finished in the oven for juicy perfection. Accompanied by linguine in a creamy sun-dried tomato and spinach sauce enriched with Parmesan cheese, this dish offers a delightful balance of textures and rich Italian-inspired flavors.
Ingredients
Chicken Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Seasoned Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
Cooking Oils
- 3 tablespoons olive oil (divided as needed)
- Oil from ¼ cup sun-dried tomatoes in oil, drained
Sauce Ingredients
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained and finely diced
- 3 tablespoons cornstarch, divided
- 1 cup chicken broth
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese, grated
Pasta
- 1 box (16 oz) linguine noodles
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl and pour the whole milk and lemon juice over them. Cover the bowl and refrigerate for 2 to 4 hours to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar to create a seasoned coating for the chicken.
- Coat and Brown the Chicken: Remove the chicken from the marinade, draining off excess liquid. Dredge each breast evenly in the flour mixture. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes per side, until they develop a light golden crust. Transfer the browned chicken to a foil-lined baking sheet.
- Bake the Chicken: Preheat the oven to 350°F (175°C). Place the baking sheet with chicken into the oven and bake for 18 to 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Cook the Linguine: While the chicken bakes, prepare the linguine noodles according to the package instructions. Drain and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: Using the same skillet from browning the chicken, add the remaining olive oil (or use the oil drained from the sun-dried tomatoes). Add minced garlic and diced sun-dried tomatoes, sautéing over medium heat until fragrant, about 2 to 3 minutes.
- Create the Sauce Base: Sprinkle 1 tablespoon cornstarch over the tomato mixture and stir well to combine. Gradually whisk in the chicken broth, stirring continuously until smooth. Allow the sauce to cook and thicken slightly for about 5 minutes.
- Finish the Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 1 cup whole milk until dissolved. Add this mixture to the skillet along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce the heat to low and simmer until the sauce thickens further and the spinach wilts, approximately 3 to 5 minutes. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Combine and Serve: Toss the cooked linguine noodles in the creamy tomato and spinach sauce until evenly coated. Plate the pasta alongside the baked Italian chicken breasts and serve immediately for a delicious, hearty meal.
Notes
- Marinating the chicken for the full 4 hours will yield the most tender results, but a minimum of 2 hours still works well.
- Using the oil from the sun-dried tomatoes adds extra flavor to the sauce—feel free to use it instead of plain olive oil.
- If you prefer a thicker sauce, allow it to simmer a bit longer, stirring frequently to avoid burning.
- For a lower-fat version, you can substitute half-and-half for the heavy cream.
- Ensure chicken is fully cooked by checking with a meat thermometer to reach 165°F (74°C).
