If you are craving a dish that bursts with rich, comforting flavors and a touch of Italian elegance, then this Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe is a must-try. Imagine tender, juicy chicken breasts marinated to perfection, nestled atop silky linguine and drenched in a luxuriously creamy sauce infused with sun-dried tomatoes and fresh spinach. Each bite brings a harmonious balance of savory, tangy, and creamy notes that will have you savoring every forkful. It’s a wonderful way to elevate your weeknight dinner or impress guests without spending hours in the kitchen.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that work together to create a stunning dish. Each component plays a vital role in building the taste, texture, and inviting color that make this Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe so memorable.
- All-purpose flour: Provides a light coating that crisps up the chicken beautifully.
- Kosher salt: Enhances all the flavors in the dish for a perfectly seasoned outcome.
- Black pepper: Adds a subtle kick that complements the creamy sauce.
- Italian seasoning: Brings classic herbal warmth that ties the dish together.
- Powdered sugar: Balances the savory spices with a hint of sweetness in the chicken coating.
- Boneless, skinless chicken breasts: Tender and lean, the star protein of the dish.
- Whole milk and lemon juice: A simple marinade combo that tenderizes the chicken and adds brightness.
- Olive oil: Perfect for searing and adding richness to the sauce.
- Garlic: Infuses the sauce with aromatic depth.
- Sun-dried tomatoes in oil: Provide a tangy, concentrated tomato flavor that elevates the cream sauce.
- Cornstarch: Helps thicken the sauce to a silky smooth finish.
- Chicken broth: Adds savory liquid base to the sauce.
- Fresh spinach: Offers a fresh, vibrant pop of color and nutrition.
- Heavy cream: Creates the luscious, velvety texture of the sauce.
- Parmesan cheese: Delivers undeniable umami and thickness to the cream sauce.
- Linguine noodles: The perfect pasta to soak up every bit of that incredible sauce.
How to Make Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
Step 1: Marinate the Chicken
Start by placing the chicken breasts in a bowl and pouring the whole milk and lemon juice over them. This simple marinade works magic by tenderizing the chicken while imparting a subtle tang that brightens the final dish. Cover and refrigerate for 2 to 4 hours—this step is key for juicy, flavorful chicken.
Step 2: Prepare the Chicken Coating
In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar. This mixture will form the delicious, herb-spiced crust on your chicken, giving it a beautiful golden finish with just a hint of sweetness.
Step 3: Coat and Cook the Chicken
Drain the chicken from the marinade and dredge each piece evenly in the flour mixture. Heat olive oil in a large skillet over medium-high heat, then sear the chicken breasts for about 3 minutes on each side until they develop a light golden crust. Remove the chicken and transfer it to a foil-lined baking sheet to prepare for baking.
Step 4: Bake the Chicken
Pop the skillet-seared chicken into a preheated oven at 350°F (175°C). Bake for 18 to 20 minutes until cooked through. This two-step cooking method ensures your chicken remains tender and juicy inside with a perfect crispy exterior.
Step 5: Cook the Linguine
While the chicken finishes baking, prepare the linguine noodles according to the package instructions. Be sure to cook them al dente so they hold texture when combined with the rich sauce.
Step 6: Make the Sun-Dried Tomato Cream Sauce
In the same skillet used to cook the chicken, add the remaining olive oil or a bit of the oil from the sun-dried tomatoes. Toss in the minced garlic and finely diced sun-dried tomatoes, cooking over medium heat until fragrant and slightly softened. This infuses the sauce base with robust, aromatic flavors.
Step 7: Thicken the Sauce
Sprinkle 1 tablespoon of cornstarch over the tomato mixture and stir well. Slowly whisk in the chicken broth and continue to cook for about 5 minutes. This step helps create the body of the sauce, smoothing out every flavor into one cohesive blend.
Step 8: Finish the Sauce
Whisk together the remaining cornstarch with whole milk, then add to the skillet along with heavy cream, chopped spinach, kosher salt, and black pepper. Reduce the heat to low and simmer until the sauce thickens and the spinach gently wilts. Stir in the grated Parmesan cheese for that signature creamy, cheesy finish.
Step 9: Combine and Serve
Toss the cooked linguine in the luscious sun-dried tomato cream sauce to coat every strand. Plate the pasta, then top graciously with the baked chicken breasts. This Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe is now ready to delight your taste buds!
How to Serve Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
Garnishes
Garnishing this elegant dish with freshly chopped basil or parsley adds a vibrant green pop and fresh herbal aroma. A light sprinkle of extra Parmesan cheese or a drizzle of high-quality olive oil can also make every serving shine beautifully.
Side Dishes
Pair this meal with a simple mixed green salad tossed in a zesty vinaigrette to balance the creamy richness. Garlic bread or a crusty baguette is perfect for mopping up every bit of the sun-dried tomato cream sauce.
Creative Ways to Present
For special occasions, consider serving the chicken sliced and fanned over the linguine for a sophisticated plating. Alternatively, plate the pasta in a shallow bowl with the chicken breast placed on top and sauce artfully drizzled around. This Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe is as pleasing to the eye as it is to the palate!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep the pasta separate if possible to maintain texture, then combine when reheating.
Freezing
This dish can be frozen, but it’s best to freeze the sauce and chicken separately from the linguine. Use freezer-safe containers and consume within 1 month for the best flavor and texture.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring often. Add a splash of milk or broth if the sauce becomes too thick to restore its creamy consistency. Avoid overheating to keep the chicken tender and juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just adjust cooking times slightly to ensure they are cooked through.
Are sun-dried tomatoes necessary?
They are essential for the distinctive tangy, sweet flavor that makes this dish stand out. However, chopped roasted red peppers can be a substitute in a pinch, though the flavor will differ slightly.
Can I make the sauce dairy-free?
Yes! Use coconut milk or a plant-based cream substitute instead of heavy cream, and nutritional yeast in place of Parmesan to keep it dairy-free while maintaining richness.
What pasta can I use if I don’t have linguine?
Fettuccine, spaghetti, or even penne would all work well with this sauce. Choose a pasta shape that can hold the creamy sauce so you get flavorful bites every time.
Is it possible to prepare this recipe in advance for a dinner party?
You can marinate and coat the chicken the day before, and prepare the sauce ahead of time refrigerated separately from the pasta. Reheat and assemble just before serving for a stress-free celebration.
Final Thoughts
There is something truly special about bringing together simple ingredients to create a dish as comforting and impressive as this Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe. From the tender chicken to the richly flavored sauce and perfectly cooked pasta, you’re in for a meal that’s sure to become a beloved favorite. Invite friends or family to share it with you—you won’t regret giving this recipe a try!
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Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
- Prep Time: 15 minutes (plus 2-4 hours marinating)
- Cook Time: 40 minutes (including searing and baking chicken, pasta cooking, and sauce preparation)
- Total Time: 3 hours (including marinating)
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
This Italian Chicken Recipe features tender, marinated chicken breasts coated in a flavorful seasoned flour mixture, pan-seared and then baked to perfection. Served with linguine pasta tossed in a creamy garlic, sun-dried tomato, and spinach sauce enriched with Parmesan cheese, this dish offers a classic and satisfying Italian-inspired meal perfect for family dinners.
Ingredients
Chicken and Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Chicken Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
Cooking Oil
- 3 tablespoons olive oil (divided: 2 tablespoons + 1 tablespoon)
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 (additional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese, grated
Pasta
- 1 box (16 oz) linguine noodles
Instructions
- Marinate Chicken: Place the chicken breasts in a bowl and pour the milk and lemon juice over them. Cover and refrigerate for 2-4 hours to tenderize and enhance flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar, mixing well.
- Coat and Cook Chicken: Drain the chicken breasts from the marinade. Dredge each breast evenly in the flour mixture to coat thoroughly. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes on each side until they are lightly browned. Remove the chicken and place them on a foil-lined baking sheet.
- Bake Chicken: Preheat your oven to 350°F (175°C). Bake the browned chicken breasts for 18-20 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C).
- Cook Pasta: While the chicken is baking, cook the linguine noodles according to the package directions in salted boiling water until al dente. Drain and set aside.
- Make Sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil or use the oil from the sun-dried tomatoes if preferred. Add the minced garlic and finely diced sun-dried tomatoes. Cook over medium heat for several minutes until fragrant.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch evenly over the tomatoes and stir well. Gradually whisk in the chicken broth, blending smoothly. Allow the sauce to cook for about 5 minutes until it slightly thickens.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the additional 1 cup whole milk until smooth. Add this mixture to the skillet along with the heavy cream, roughly chopped fresh spinach, kosher salt, and black pepper. Reduce the heat to low and simmer the sauce until it thickens and the spinach wilts. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve: Toss the cooked linguine noodles with the creamy sauce, then plate the pasta and serve alongside the baked Italian chicken breasts. Enjoy this comforting and flavorful Italian meal hot.
Notes
- Marinating the chicken in milk and lemon juice helps tenderize the meat and adds a subtle tangy flavor.
- The powdered sugar in the coating adds a slight sweetness balancing the savory herb spices.
- Allow the chicken to rest for a few minutes after baking to keep it juicy.
- You can substitute chicken thighs if preferred, adjusting baking time accordingly.
- For a lighter version, use half-and-half instead of heavy cream and reduce oil in cooking.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
