Cheesy Chicken Pasta – Looking for a new pasta recipe to try out? Look no further than this Cheesy Chicken Pasta! The combination of tender chicken, al dente pasta, and a creamy, cheesy sauce makes this dish an absolute winner. Packed with Italian herbs, sun-dried tomatoes, and fresh spinach, this pasta is a complete meal that will leave you wanting more. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress.
This Cheesy Chicken Pasta recipe has become a household favorite for me and my husband. Whenever I ask him what he wants for dinner, he always requests this dish! I remember the first time I made it – I was looking for something quick and easy to whip up, and stumbled upon this recipe. I was a bit skeptical at first, but as soon as I took my first bite, I knew I had found a winner. The combination of flavors is just perfect – the tangy sun-dried tomatoes, the tender chicken, and the creamy, cheesy sauce all work together to create a dish that’s truly irresistible. Since then, this recipe has become a staple in our household, and I’m sure it will become one in yours too!
Why This Cheesy Chicken Pasta Recipe is So Amazing?
- This recipe is perfect for a quick and easy dinner that still packs a ton of flavor.
- The combination of Italian herbs, sun-dried tomatoes, and fresh spinach gives this dish a unique and delicious flavor.
- The creamy, cheesy sauce is made right in the pot, which means fewer dishes to wash!
- This recipe is customizable – you can add more or less spice depending on your preferences.
- The recipe is versatile – you can switch up the protein or vegetables to suit your taste.
Ingredients:
- 227 grams (8 ounces) baby spinach leaves, divided
- 198 grams (7 ounces) sun-dried tomatoes packed in oil with Italian herbs, drained
- 1 large yellow onion, sliced
- 454 grams (1 pound) boneless skinless chicken breasts, cut into 1/2″ bite-sized pieces
- 6 cloves garlic, sliced
- 454 grams (1 pound) dry linguine
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 946 milliliters (32 ounces/4 cups) reduced sodium chicken stock
- 236 milliliters (8 ounces/1 cup) chardonnay wine
- 113 grams (4 ounces) fresh Parmesan cheese, shredded
Directions:
In a 5-quart Dutch oven over medium-high heat, combine 1/2 of the spinach with the sun-dried tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper, and crushed red pepper.
Pour chicken stock and wine over the top. Cover and bring to a boil.
Cook for 7-9 minutes until pasta is al dente (with a bite to it), tossing the pasta with tongs occasionally to prevent sticking.
Turn off the heat and add the cheese to the pasta. Toss with tongs until the cheese melts into the pasta.
Toss in remaining spinach.
Serve hot and enjoy!
Notes:
- To make this recipe even easier, you can use pre-cooked chicken or even rotisserie chicken and add it towards the end of cooking instead of cooking the raw chicken in the pot.
- If you can’t find sun-dried tomatoes packed in oil with Italian herbs, you can use regular sun-dried tomatoes and add some Italian seasoning to the recipe.
- For a vegetarian version, you can substitute the chicken stock with vegetable stock and skip the chicken. You can also add some mushrooms for extra flavor.
- This recipe is great for meal prep. You can store it in the fridge for up to 4 days and reheat it in the microwave or on the stovetop.
In conclusion, this Cheesy Chicken Pasta recipe is a delicious and easy-to-make dish that is sure to please the whole family. With its flavorful combination of chicken, spinach, sun-dried tomatoes, and Parmesan cheese, it is a filling and satisfying meal that can be enjoyed any day of the week. Whether you are looking for a quick and easy dinner or a meal prep option, this recipe is sure to become a favorite. So why not give it a try and see for yourself how delicious and comforting it can be?
FAQ
Can I use a different type of pasta?
Yes, you can use any type of pasta you like. Keep in mind that the cooking time may vary depending on the type of pasta you choose.
Can I use white wine instead of Chardonnay?
Yes, you can use any type of white wine you like or even chicken broth instead of wine.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it first and squeeze out any excess water before adding it to the pot.
Can I make this recipe ahead of time?
Yes, this recipe is great for meal prep. You can store it in the fridge for up to 4 days and reheat it in the microwave or on the stovetop.
Can I skip the cheese?
The cheese adds a lot of flavor to this recipe, but if you are lactose intolerant or don’t like cheese, you can skip it or use a vegan cheese substitute.
Cheesy Chicken Pasta
Ingredients
- 227 grams 8 ounces baby spinach leaves, divided
- 198 grams 7 ounces sun-dried tomatoes packed in oil with Italian herbs, drained
- 1 large yellow onion sliced
- 454 grams 1 pound boneless skinless chicken breasts, cut into 1/2" bite-sized pieces
- 6 cloves garlic sliced
- 454 grams 1 pound dry linguine
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 946 milliliters 32 ounces/4 cups reduced sodium chicken stock
- 236 milliliters 8 ounces/1 cup chardonnay wine
- 113 grams 4 ounces fresh Parmesan cheese, shredded
Instructions
- In a 5-quart Dutch oven over medium-high heat, combine 1/2 of the spinach with the sun-dried tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper, and crushed red pepper.
- Pour chicken stock and wine over the top. Cover and bring to a boil.
- Cook for 7-9 minutes until pasta is al dente (with a bite to it), tossing the pasta with tongs occasionally to prevent sticking.
- Turn off the heat and add the cheese to the pasta. Toss with tongs until the cheese melts into the pasta.
- Toss in remaining spinach.
- Serve hot and enjoy!
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