Description
A delicious creamy chicken linguine recipe that’s perfect for family dinners.
Ingredients
Scale
- 1 pound cooked and cubed chicken breasts (or use a rotisserie)
- 16 ounce linguine noodles
- 2 Tablespoons olive oil
- 4 cloves garlic (pressed)
- 1/2 cup sun dried tomatoes (chopped)
- 2 Tablespoons cornstarch
- 1 cup chicken broth
- 2 cups heavy whipping cream
- 1 cup milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 5 ounce package fresh spinach
- 1/2 cup parmesan cheese (grated)
- 2 cups shredded mozzarella cheese (divided)
Instructions
- Cook linguine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium high heat. Add garlic and sun dried tomatoes. Cook for about 2 minutes. Sprinkle with cornstarch, mix thoroughly.
- Add chicken broth, heavy cream and milk, whisking quickly. Add salt and pepper. Heat for about 10 minutes, stirring occasionally. Add spinach and parmesan cheese. Remove from heat.
- Pour sauce over cooked noodles. Add cooked chicken and pour into a large casserole dish (13×9 size). Top with mozzarella cheese. You can bake immediately, or cover with foil and place in refrigerator until dinner.
- If baking immediately, bake covered with foil for 350 degrees for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is browned.
- If baking after the dish has been refrigerated, bake covered with foil in a 350 degree oven for 45 minutes. Remove foil and bake an additional 5-10 minutes.
Notes
- This recipe can be prepared ahead of time and stored in the refrigerator until ready to bake.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg