If you’re craving a rich, flavorful dinner that feels like a warm hug on a plate, then this Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe is exactly what you need. Juicy chicken breasts are marinated to perfection, cooked until golden, and then bathed in a luscious sun-dried tomato cream sauce that’s bursting with garlic and melted Parmesan. Served atop tender linguine, this dish is a perfect harmony of textures and tastes that will have you coming back for seconds—and maybe even thirds. Trust me, this recipe turns an ordinary weeknight into a special occasion.
Ingredients You’ll Need
The magic behind this Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe lies in its simple but powerful ingredients. Each one plays a crucial role in building layers of flavor, texture, and color—from the tenderizing milk marinade to the vibrant sun-dried tomatoes, to the creamy Parmesan finish.
- All-purpose flour: Creates a crispy coating on the chicken for a perfect golden crust.
- Kosher salt: Balances and enhances every flavor in the dish.
- Black pepper: Adds a hint of sharpness that wakes up the palate.
- Italian seasoning: Brings together aromatic herbs for classic Italian flavor.
- Powdered sugar: A surprising ingredient that adds subtle sweetness and helps the chicken brown beautifully.
- Boneless, skinless chicken breasts: The star protein, tenderized by marinating and cooked to juicy perfection.
- Whole milk: Used in marinating and the sauce to add creaminess and depth.
- Lemon juice: Tenderizes the chicken and brightens the flavor.
- Olive oil: Essential for sautéing and building rich flavors.
- Garlic, minced: Infuses the sauce with a fragrant, savory aroma.
- Sun-dried tomatoes in oil: Provide a tangy, intense tomato flavor and a lovely splash of color.
- Cornstarch: Helps thicken the sauce into a silky, luxurious consistency.
- Chicken broth: Adds savory depth to the sauce’s base.
- Fresh spinach: Adds a fresh, vibrant green note and wholesome nutrition.
- Heavy cream: Makes the sauce decadently creamy and smooth.
- Parmesan cheese, grated: Brings umami richness and melts beautifully into the sauce.
- Linguine noodles: The perfect pasta base to soak up all the luscious sauce.
How to Make Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
Step 1: Marinate the Chicken
Begin by placing your chicken breasts into a bowl and pouring whole milk mixed with fresh lemon juice over them. This simple marinade does wonders in tenderizing the meat, making each bite irresistibly juicy. Cover the bowl and let it chill in your fridge for 2 to 4 hours—this little wait is key to unlocking maximum flavor and tenderness.
Step 2: Prepare the Chicken Coating
In a shallow dish, whisk together all-purpose flour, kosher salt, black pepper, Italian seasoning, and a touch of powdered sugar. This blend not only spices up the chicken but also creates a perfectly crispy golden coating that seals in the juices when fried.
Step 3: Coat and Cook the Chicken
Drain the marinated chicken and give each piece a thorough dredging in the flour mixture—make sure they’re evenly coated. Then heat olive oil in a skillet over medium-high heat and cook the chicken for about 3 minutes per side until they develop a beautiful golden crust. Once browned, transfer the chicken to a foil-lined baking sheet, ready for the oven.
Step 4: Bake the Chicken
Pop the chicken into a preheated oven at 350°F (175°C) and bake for 18 to 20 minutes. This gentle baking finishes the cooking process, ensuring the chicken stays moist and evenly cooked through to perfection.
Step 5: Cook the Linguine
While the chicken bakes, bring a big pot of salted water to a boil and cook your linguine noodles according to the package’s instructions. Aim for al dente so they have that slight bite that pairs wonderfully with the creamy sauce.
Step 6: Make the Sun-Dried Tomato Cream Sauce
In the same skillet where you cooked the chicken, heat the remaining olive oil or the sun-dried tomato oil over medium heat. Add minced garlic and the finely diced sun-dried tomatoes, cooking them until fragrant and tender, which releases an amazing aroma that fills your kitchen.
Step 7: Thicken the Sauce
Sprinkle in a tablespoon of cornstarch and stir well to coat the tomatoes. Then gradually whisk in chicken broth, cooking for around 5 minutes to let the sauce start to thicken and meld the flavors.
Step 8: Finish the Sauce
Mix the remaining cornstarch with whole milk and add this to your skillet along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce the heat to low and let everything simmer gently until the sauce thickens and the spinach wilts beautifully. To finish, stir in freshly grated Parmesan cheese for that irresistible cheesy richness.
Step 9: Combine and Serve
Toss the cooked linguine noodles directly into the sauce, coating each strand in creamy goodness. Serve the luscious pasta topped with your perfectly baked chicken breasts, creating a dish that’s simultaneously elegant and comforting.
How to Serve Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
Garnishes
To make your plate even more inviting, sprinkle a handful of chopped fresh basil or parsley on top. A little extra Parmesan or cracked black pepper adds a nice finish and makes the dish visually pop. These simple touches elevate your presentation and amplify flavor.
Side Dishes
This dish pairs beautifully with a crisp mixed green salad dressed in a light vinaigrette or some roasted vegetables like asparagus or zucchini. The fresh, crunchy textures provide a great counterbalance to the creamy pasta and tender chicken.
Creative Ways to Present
For a crowd-pleasing presentation, serve the pasta in individual shallow bowls and place the chicken breast sliced on top, fanning it out slightly so each bite includes a bit of that creamy sauce. Garnish with microgreens or edible flowers for a truly restaurant-quality feel right at home.
Make Ahead and Storage
Storing Leftovers
After your feast, store leftover chicken and pasta in airtight containers and refrigerate for up to 3 days. Keep sauce and pasta together to maintain the creamy texture, and avoid drying out the chicken by keeping it separate if possible.
Freezing
If you want to freeze this meal, pack the chicken and sauce without the pasta, as pasta cuts don’t freeze as well and may become mushy. Freeze in a sealed container for up to 2 months, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave at medium power, stirring occasionally. Adding a splash of milk or chicken broth will help restore the sauce’s creamy consistency and prevent it from thickening too much.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great and can add extra juiciness. Just adjust cooking time accordingly as thighs often 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, but soak them in warm water for 10-15 minutes before chopping to soften. You may need to add a bit more olive oil when cooking to get the same richness.
Is there a substitute for heavy cream in the sauce?
For a lighter option, you can use half-and-half, but the sauce won’t be quite as rich and creamy. Coconut milk can be used for a dairy-free variation, but it will change the flavor profile slightly.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free linguine noodles. Make sure your chicken broth is also gluten-free to keep everything safe.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, ensure there’s no pink inside and the juices run clear when you cut into the thickest part.
Final Thoughts
This Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe is truly a crowd-pleaser that combines comfort and elegance effortlessly. Whether cooking for family or friends, it’s the kind of meal that fills your kitchen with cozy aromas and your table with smiles. I encourage you to give it a try—you may just find your new favorite go-to dinner!
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Italian Chicken with Sun-Dried Tomato Cream Sauce over Linguine Recipe
- Total Time: 3 hours (including marinating time)
- Yield: 6 servings 1x
Description
This Italian Chicken recipe features tender chicken breasts marinated in a tangy milk and lemon juice mixture, coated with a flavorful blend of spices and flour, pan-seared to a golden brown, then finished in the oven. Served alongside linguine pasta tossed in a creamy sun-dried tomato and spinach sauce, enriched with garlic, Parmesan cheese, and a touch of heavy cream, this dish combines classic Italian flavors for a comforting and satisfying meal.
Ingredients
Chicken and Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
- 3 tablespoons olive oil
Sauce
- 2 tablespoons olive oil
- 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
- 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 to 4 hours to tenderize and add subtle flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar, mixing well to ensure an even coating.
- Coat and Cook Chicken: Drain the chicken from the marinade and dredge each piece evenly in the flour mixture. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook about 3 minutes per side until they are lightly browned. Remove from the skillet and place on a foil-lined baking sheet.
- Bake Chicken: Preheat the oven to 350°F (175°C). Bake the chicken breasts for 18 to 20 minutes or until fully cooked through and juices run clear.
- Cook Pasta: While the chicken bakes, cook the linguine noodles according to the package instructions until al dente. Drain and set aside.
- Make Sauce: In the same skillet used for frying the chicken, add 2 tablespoons of olive oil or the oil from the sun-dried tomatoes. 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 over the tomato mixture and stir well to combine. Gradually whisk in the chicken broth to create a smooth sauce base. Cook this mixture for about 5 minutes until it slightly thickens.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch and 1 cup whole milk. Add this mixture into the skillet along with the heavy cream, chopped 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 pasta in the creamy sun-dried tomato and spinach sauce. Plate the pasta and serve with the baked Italian chicken breasts alongside for a delicious, complete meal.
Notes
- Marinating the chicken in milk and lemon juice tenderizes the meat and imparts a subtle tangy flavor.
- Be careful not to overcook the chicken during the skillet stage; browning is sufficient before finishing it in the oven.
- You can substitute gluten-free flour if you require a gluten-free version.
- Use freshly grated Parmesan for best flavor and melting.
- The sauce can be prepared ahead and reheated gently before serving.
- This dish pairs well with a light Italian salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
