Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe

If you’re craving a dish that feels like a warm hug on a plate, this Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe is about to become your new favorite comfort meal. It perfectly balances tender, juicy chicken with a rich, velvety sauce bursting with sun-dried tomatoes and fresh spinach, all twirled around linguine to create a harmonious blend of flavors and textures. This recipe is straightforward enough for weeknights but elegant enough to impress family or friends, making it a total winner in my book.

Ingredients You’ll Need

Gathering these simple yet crucial ingredients is like assembling a dream team of flavors. Each one plays an important role in delivering the creamy texture, vibrant color, and the irresistible taste that makes this dish a standout.

• All-purpose flour: Essential for coating the chicken to build a crispy, golden crust.
• Kosher salt: Enhances all the flavors without overpowering the dish.
• Black pepper: Adds just the right hint of heat and depth.
• Italian seasoning: Brings aromatic herbs that give the chicken that classic Italian flair.
• Powdered sugar: Balances acidity and rounds out the spices in the coating.
• Boneless, skinless chicken breasts: The tender protein at the heart of the recipe.
• Whole milk: Used both for marinating the chicken and making the creamy sauce, ensuring richness.
• Lemon juice: Adds brightness to the marinade, tenderizing the chicken.
• Olive oil: For cooking the chicken and adding fruity depth to the sauce.
• Garlic: Provides a fragrant base flavor that pairs beautifully with sun-dried tomatoes.
• Sun-dried tomatoes in oil: Rolls in a sweet, tangy punch that’s both packed with flavor and color.
• Cornstarch: The secret to thickening the sauce to that perfect creamy consistency.
• Chicken broth: Adds savory richness and helps deglaze the pan for the sauce base.
• Fresh spinach: Adds a lovely pop of green, nutrients, and balances the richness of the sauce.
• Heavy cream: Gives the sauce its luxurious, silky texture.
• Parmesan cheese: The final touch that melts into the sauce, adding sharp, nutty flavor.
• Linguine noodles: The ideal pasta for holding onto that creamy sauce.

How to Make Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe

Step 1: Marinate the Chicken

Start by placing the chicken breasts in a bowl and covering them with whole milk mixed with lemon juice. This marinade tenderizes the chicken beautifully and infuses a subtle tang that brightens the overall flavor. Let it rest covered in the fridge for 2 to 4 hours—this step really makes the chicken juicy and flavorful.

Step 2: Prepare the Chicken Coating

While the chicken marinates, mix the all-purpose flour with kosher salt, black pepper, Italian seasoning, and a touch of powdered sugar in a shallow dish. This blend creates the perfect seasoned crust that adds a wonderful texture and aroma to the chicken once cooked.

Step 3: Coat and Cook the Chicken

Drain the chicken from the marinade, dredge each piece evenly in the flour mixture, and heat olive oil in a skillet over medium-high heat. Cook the chicken for about 3 minutes on each side until golden brown but not fully cooked through yet. This initial sear locks in the juices and creates a beautiful crust that will bake to perfection.

Step 4: Bake the Chicken

Transfer the seared chicken to a foil-lined baking sheet and bake in a preheated 350°F (175°C) oven for 18-20 minutes until cooked through. Baking ensures the chicken finishes cooking gently and stays moist, which is key to balancing the creamy pasta.

Step 5: Cook the Linguine

While the chicken is baking, boil your linguine according to the package instructions. Cooking it al dente will give you that satisfying bite and hold the sauce beautifully without getting mushy.

Step 6: Make the Sauce

In the same skillet used for the chicken, add the remaining olive oil—or the oil left from your sun-dried tomatoes for extra flavor. Toss in the minced garlic and sun-dried tomatoes and cook over medium heat until fragrant, which wakes up the dish with a warm, aromatic base.

Step 7: Thicken the Sauce

Sprinkle a tablespoon of cornstarch over the tomatoes and stir it in well. Slowly whisk in the chicken broth to keep the sauce smooth and cook for about 5 minutes, allowing it to thicken and become slightly glossy—the perfect base for your creamy sauce.

Step 8: Finish the Sauce

Whisk the remaining cornstarch with whole milk in a small bowl, then pour this mixture into the skillet along with heavy cream, fresh spinach, kosher salt, and black pepper. Let the sauce simmer gently on low heat until it thickens and the spinach wilts, then stir in the Parmesan cheese for a rich, cheesy finish that ties everything together.

Step 9: Combine and Serve

Toss the cooked linguine in the luscious sauce and plate it alongside or beneath the baked chicken breasts for an irresistible presentation. Every bite will deliver creamy, tangy, and fresh flavors that make this Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe an unforgettable meal.

How to Serve Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe

Garnishes

To add a little extra visual and flavor punch, sprinkle freshly chopped basil or parsley on top. A light grating of extra Parmesan or a drizzle of high-quality olive oil elevates each serving, making it restaurant-quality right at your own table.

Side Dishes

Pair this flavorful pasta with a crisp green salad or roasted vegetables to add a fresh contrast and balance to the meal. Garlic bread or warm focaccia are also excellent choices for soaking up the luscious sauce.

Creative Ways to Present

Serve the pasta piled high in shallow bowls with the chicken nested on top, or elegantly slice the chicken and fan it over the sauced pasta. For a fun twist, try serving in individual ramekins layered with pasta, chicken, and sauce for a personal touch that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

After enjoying your dinner, store any leftover chicken and pasta separately in airtight containers in the refrigerator. This helps keep the chicken from drying out and the pasta from becoming overly soft the next day.

Freezing

You can freeze the cooked chicken and the sauce separately, but pasta doesn’t freeze as well because it tends to get mushy. Freeze the chicken and sauce in freezer-safe containers for up to 2 months to enjoy another comforting meal later.

Reheating

Reheat the sauce and chicken gently on the stovetop over low heat, stirring occasionally to maintain creaminess without separation. For the pasta, warm it briefly in the microwave or toss it in boiling water for a few seconds to refresh its texture before combining all components again.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor. Just adjust the cooking time during baking since thighs may take a bit longer to cook through.

What if I don’t have sun-dried tomatoes in oil?

You can use dry-packed sun-dried tomatoes rehydrated in warm water, but the oil-packed variety adds extra richness and flavor to the sauce, so consider adding a splash of olive oil if using the dry kind.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend, and choose gluten-free pasta to keep everything safe without sacrificing taste or texture.

Is there a vegetarian version of this pasta?

For a vegetarian twist, skip the chicken and add hearty mushrooms or roasted eggplant. The sauce’s creamy tomato and spinach flavors stand beautifully on their own.

How do I prevent the cream sauce from breaking?

Cook the sauce gently on low heat and avoid boiling once the cream is added. Stir often and add the cheese at the end to keep it smooth and luscious.

Final Thoughts

This Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe is truly a labor of love that pays off with every bite. Its perfect balance of creamy sauce, tender chicken, and vibrant veggies will keep you coming back for more. Whether for a cozy night in or a special dinner, I can’t recommend it enough—go ahead and give it a try, you’re going to adore it.

Creamy Sun-Dried Tomato and Spinach Chicken Pasta Recipe

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4.3 from 35 reviews

• Author: admin
• Total Time: 3 hours (including marination)
• Yield: 6 servings 1x

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Description

This Italian Chicken recipe features tender chicken breasts marinated in milk and lemon juice, then coated with a seasoned flour mixture, pan-seared, and finished by baking. Served over linguine noodles tossed in a creamy, garlicky spinach and sun-dried tomato sauce, this dish combines classic Italian flavors with a rich, comforting sauce perfect for a hearty family meal.

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Ingredients

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Chicken and Coating

• 6 boneless, skinless chicken breasts
• 1 cup whole milk (for marinade)
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 2 teaspoons kosher salt (for coating)
• 1 ½ teaspoons black pepper
• 2 teaspoons Italian seasoning
• 1 tablespoon powdered sugar
• 3 tablespoons olive oil (for cooking)

Sauce

• 2 tablespoons olive oil (or reserved oil from sun-dried tomatoes)
• 4 cloves garlic, minced
• ¼ cup sun-dried tomatoes in oil, drained and finely diced
• 3 tablespoons cornstarch, divided
• 1 cup chicken broth
• 1 cup whole milk (for sauce)
• 1 cup heavy cream
• 3 cups fresh spinach, roughly chopped
• 1 teaspoon kosher salt (for sauce)
• ½ teaspoon black pepper (for sauce)
• 1 cup Parmesan cheese, grated

Pasta

• 1 box (16 oz) linguine noodles

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Instructions

1. Marinate Chicken: Place the chicken breasts in a bowl and pour the milk and lemon juice over them. Cover and refrigerate for 2 to 4 hours to tenderize and infuse flavor.
2. Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar to create an evenly balanced coating mixture.
3. Coat and Cook Chicken: Remove the chicken from the marinade and dredge each breast in the flour mixture, ensuring an even coating. 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-brown crust. Transfer the chicken to a foil-lined baking sheet.
4. Bake Chicken: Place the baking sheet with the chicken into a preheated oven at 350°F (175°C). Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Cook Pasta: While the chicken bakes, cook the linguine noodles according to the package directions until al dente. Drain and set aside.
6. Make Sauce: In the same skillet used for the chicken, add the remaining 2 tablespoons of olive oil or use the oil from the sun-dried tomatoes if preferred. Over medium heat, sauté the minced garlic and diced sun-dried tomatoes for several minutes until fragrant and the tomatoes soften.
7. Thicken Sauce: Sprinkle 1 tablespoon of cornstarch over the tomatoes and stir well to incorporate. Gradually whisk in the chicken broth to create a smooth base. Cook this mixture for about 5 minutes, allowing it to thicken slightly.
8. Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the 1 cup milk until smooth. Add this mixture to the skillet along with the heavy cream, roughly chopped spinach, kosher salt, and black pepper. Reduce the heat to low and simmer gently until the sauce thickens further and the spinach wilts. Stir in the grated Parmesan cheese until melted and combined.
9. Serve: Toss the cooked linguine with the creamy spinach and sun-dried tomato sauce. Plate the pasta and top with the baked Italian chicken breasts for a complete, flavorful meal.

Notes

• Marinating the chicken in milk and lemon juice tenderizes the meat and adds subtle flavor.
• Using powdered sugar in the coating helps with browning and adds a slight sweetness balancing the savory flavors.
• Reserve the oil from the sun-dried tomatoes as it can enhance the sauce’s depth of flavor.
• Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
• Spinach wilting in the sauce adds freshness and a pop of color to the dish.
• This dish pairs well with a crisp green salad or garlic bread for a full Italian-inspired meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian