Spiced Tuscan Chicken Linguine
Spiced Tuscan Chicken Linguine with seared chicken, sun-dried tomatoes, and a creamy spinach sauce. Ready in 35 minutes.
Ingredients
Pasta
- 16 ounces linguine
Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon paprika
- ¾ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- ½ cup sun-dried tomatoes, softened in hot water, drained, and finely chopped
- ¼ cup (56 g) tomato paste
- 2 teaspoons garlic, minced
- 1 cup (240 g) chicken stock
- 1 ½ cups (357 g) heavy cream
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups baby spinach
Instructions
Pasta
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 9 to 10 minutes. Drain and set aside.
Chicken
- Slice each breast in half horizontally so you have 4 thinner pieces. Stir together the paprika, cayenne, kosher salt, and black pepper, then season both sides of the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side, until golden and 165°F in the center. Transfer to a plate and tent with foil.
Sauce
- In the same skillet, melt the butter. Add the onion, sun-dried tomatoes, and tomato paste. Cook for 2 to 3 minutes, until the onion softens. Stir in the garlic and cook for 1 minute.
- Pour in the chicken stock and scrape up the browned bits. Add the heavy cream, Parmesan, crushed red pepper, kosher salt, and black pepper. Lower the heat to medium-low and bring the sauce to a gentle simmer.
- Stir in the spinach and cook until wilted, about 3 to 4 minutes.
- Add the linguine and toss until the noodles are coated. Top with the chicken and serve right away.