Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings
This creamy Italian chicken pasta is loaded with spinach, garlic, and sun-dried tomatoes. It is a flavour-packed dish that you can make with very little effort and guarantee to turn out amazing always!
Ingredients
Chicken:
3 tbsp olive oil
6 boneless, skinless chicken breasts
1 c. all-purpose flour
2 tsp Italian seasoning
1 tbsp powdered sugar
1 tsp lemon juice
1 c. whole milk
2 tsp kosher salt
1 ½ tsp black pepper
Sauce:
4 cloves garlic, minced
2 tbsp olive oil
¼ c. sun-dried tomatoes in oil drained and finely diced
1 c. whole milk
1 c. chicken broth
3 c. fresh spinach, roughly chopped
3 tbsp cornstarch, divided
1 c. heavy cream
1 box (16 ounces) linguine noodles
1 c. Parmesan cheese, grated
1 tsp kosher salt
½ tsp pepper (don’t skimp on this)
How to make Italian Chicken
Step 1: Into a bowl, place the raw chicken. Pour in the milk and lemon juice. Cover the bowl and place it in the fridge for about 2 to 4 hours.
Step 2: To make the chicken crust, whisk the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish.
Step 3: Take the chicken out of the fridge and drain. Dip the chicken into the flour, evenly coating each piece.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the cooked chicken strips onto a foil-lined baking sheet. Place in a 350 degrees oven and bake for about 18 to 20 minutes.
Step 5: Following the package directions, cook the linguine (or favourite pasta) until al dente.
Step 6: For the sauce, add additional olive oil to the same skillet. Deglaze the pan, then add the garlic and sun-dried tomatoes. Cook over medium heat for a few minutes. Over the tomatoes, sprinkle 1 tbsp cornstarch, and whisk well. Pour in the chicken broth and stir well. Continue to cook for additional 5 minutes.
Step 7: Place the rest of the cornstarch in a small bowl along with the milk. Mix well. Stir this into the broth. While still stirring, add the cream, spinach, salt, and pepper to the pan.
Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach has wilted. Next, add the Parmesan cheese and stir over low heat until the chicken and noodles are cooked through.
Step 9: Ladle in a large bowl when done and serve the Italian Chicken right away. Enjoy!
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695 Total Fat: 37g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 169mg Sodium: 1785mg Carbohydrates: 38g Fiber: 2g Sugar: 3g Protein: 50g
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