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One Pot Italian Chicken Pasta

A quick and flavorful meal combining tender chicken, sun-dried tomatoes, fresh spinach, and creamy sauce, all mixed into al dente linguine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless Skinless Chicken Breasts, diced into bite-size pieces
  • 1 tablespoon Olive oil
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/2 cup Sun-Dried Tomatoes, drained and chopped
  • 1 tablespoon Minced garlic
  • 16 oz Linguine
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon Red Pepper Flakes (optional) Add for heat
  • 4 cups Low Sodium Chicken Broth
  • 8 oz Baby Spinach Leaves, chopped
  • 1 cup Heavy Whipping Cream
  • 1 cup Grated Parmesan Cheese

Method
 

Cooking
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the diced chicken, seasoning it with salt and pepper. Cook for 3-4 minutes until golden brown.
  3. Add the minced garlic and sun-dried tomatoes. Cook together for about one minute.
  4. Pour in the chicken broth and stir in the linguine, Italian seasoning, and red pepper flakes (if using).
  5. Bring to a rolling boil, reduce heat to medium, and cover the pot. Cook until al dente, about 7 to 9 minutes, tossing occasionally.
  6. Lower the heat to a gentle simmer, stir in the chopped spinach, heavy cream, and grated Parmesan cheese. Mix until well incorporated.
  7. Let it simmer for one more minute before serving.
  8. Serve warm and enjoy!

Notes

For best results, avoid overcooking the pasta. You can customize the dish with different vegetables or proteins.