Karen's Chicken Spinach Linguine
Submitted by Nissa
Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minThis is the kind of creamy, restaurant-style pasta that feels indulgent but comes together in one skillet. The chicken sets it up: strips dredged in flour and sauteed in ghee until golden, the flour helping them brown and later thickening the sauce.
A Tuscan-leaning mix of flavors builds from there. Garlic, fresh basil, chewy sundried tomatoes, toasted pine nuts, and spinach all go into the pan, the spinach wilting down in moments.
A quick deglaze with white wine and chicken stock lifts the browned bits, then heavy cream and a full cup of Parmesan melt into a rich, velvety sauce.
Cooked linguine gets tossed right in until coated and hot, with more Parmesan showered over the top to finish.
Chef Tips
- Dredge the chicken in flour just before cooking; it browns the strips and helps thicken the cream sauce.
- Don’t let the cream boil hard once the Parmesan goes in, or the sauce can turn grainy.
- Toast the pine nuts first for a deeper, nuttier flavor.
Variations
- Use shrimp instead of chicken, or skip the meat for a vegetarian version.
- Stir in mushrooms or artichoke hearts for more substance.
- Swap the linguine for fettuccine or penne.
Ingredients
Directions
In a medium skillet, heat butter on high heat until hot, but not brown.
Add floured chicken strips and sauté 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side).
Remove from heat and pour off excess butter.
Add garlic, basil, sun-dried tomatoes, pine nuts and spinach.
Return to low heat and toss until spinach wilts.
Deglaze with wine and chicken stock. Bring to a boil. Add whipping cream and 1 cup Parmesan cheese.
Add cooked linguine and toss until hot.
Add salt and pepper to taste.
Divide equally between two bowls.
Top with remaining Parmesan cheese.
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