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A fork lifting creamy fettuccine pasta from a bowl of Showstopper Chicken and Pasta Delight with sliced chicken and sun-dried tomatoes.

Showstopper Chicken and Pasta Delight

This recipe yields a rich and flavorful chicken and pasta dish featuring a creamy sauce with sun-dried tomatoes and spinach.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1/2 pack Linguini pasta or 225g
  • 1 tbsp salt
  • 1 tbsp oil
Chicken
  • 3-4 chicken tenders about 1/2 lb; can use chicken breast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 tbsp olive oil
Sauce
  • 2 tbsp unsalted butter
  • 2-3 garlic, chopped
  • 3 tbsp sundried tomato from a jar, including the oil / juices from the jar crushed or chopped
  • 8 cherry tomatoes, roughly chopped
  • 1.5 cups milk or 360g
  • 1/2 cup cream or 120g
  • 3/4 cup grated parmesan plus more for garnish
  • 1/2 cup reserved pasta water
  • Handful spinach leaves, chopped
  • 3-4 basil leaves, chopped plus more for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the linguini in a large pot with 1 tablespoon of salt and 1 tablespoon of oil according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set it aside.
  2. While the pasta cooks, season the chicken tenders with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon cayenne, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Toss to coat evenly.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes per side, or until cooked through and browned. Remove the chicken from the skillet and set it aside. You can slice it now or after the sauce is finished.
  4. Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the chopped garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
  5. Stir in the crushed sun-dried tomatoes (including the oil/juices) and the roughly chopped cherry tomatoes. Cook for 2-3 minutes until the cherry tomatoes begin to soften.
  6. Pour in the 1 1/2 cups of milk and 1/2 cup of cream. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt, pepper, and chili flakes to your taste.
  7. Whisk in the 3/4 cup of grated parmesan cheese until the sauce thickens slightly. Stir in the chopped spinach leaves and chopped basil leaves. Cook until the spinach wilts.
  8. Add the reserved 1/2 cup of pasta water to the sauce. This helps the sauce cling to the pasta. Add the cooked linguini to the skillet and toss everything together until the pasta is fully coated in the sauce.
  9. Slice the cooked chicken if you have not already done so. Place the chicken pieces on top of the pasta. Garnish with extra grated parmesan and fresh basil leaves before serving.

Notes

You can cook the chicken in an air fryer or bake it if you prefer not to use the skillet for the chicken itself. If you use chicken breast, slice it into cutlets before seasoning for faster cooking.