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Close view of browned chicken slices on creamy sun-dried tomato linguine, with a fork tucked into the bowl.
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Spicy Sun Dried Tomato Chicken Linguine

Spicy Sun Dried Tomato Chicken Linguine is a creamy, bold pasta dinner with smoky paprika chicken, sun dried tomatoes, spinach, and a Parmesan cream sauce with a kick. Frying the tomato paste gives the sauce its deep flavor. Ready in 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Italian
Servings: 4
Calories: 851kcal
Author: Joanna Cismaru

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the pasta

  • 12 ounces linguine
  • 2 tablespoons butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ cup sun dried tomatoes finely diced
  • ⅓ cup dry white wine
  • 3 tablespoons tomato paste
  • ⅔ cup chicken broth low sodium
  • 1¼ cups heavy cream
  • 3 cups fresh spinach
  • ½ cup Parmesan cheese grated
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • In a small bowl, combine the 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon black pepper. If your chicken breasts are too thick, butterfly each of them through the middle to make even pieces, then coat them in the spicy marinade.
    Spiced oil and paprika mixture beside chicken breasts being brushed with marinade before cooking spicy sun-dried tomato chicken linguine.
  • Heat a large pan over medium high heat and cook the chicken for 3 to 4 minutes per side, until lightly charred and cooked through. Set it aside to rest, then slice into thin strips against the grain.
    Seasoned chicken breasts searing in a skillet, with browned crust forming on both sides before they are sliced.
  • Bring a large pot of salted water to a boil and cook the 12 ounces linguine until al dente. Reserve a cup of the pasta water before draining.
    Dry linguine going into boiling water, followed by cooked pasta being lifted from the pot with a fork.
  • Meanwhile, turn the heat to medium and melt the 2 tablespoons butter in the same pan, scraping up the browned bits. Add the diced onion and cook until softened and lightly golden. Stir in the 3 cloves minced garlic, ½ teaspoon red pepper flakes, and ½ cup sun dried tomatoes and cook for 1 minute more.
    Butter and minced garlic melting in the skillet, followed by chopped sun-dried tomatoes cooking in the pan.
  • Pour in the ⅓ cup white wine and let it reduce completely, about 3 to 4 minutes. This burns off the alcohol and leaves behind a deeper flavor, so let it cook down fully.
    Chopped sun-dried tomatoes and aromatics cooking in the skillet until softened and coated in the pan juices.
  • Add the 3 tablespoons tomato paste and fry for 2 minutes, until it darkens and sweetens. Deglaze with the ⅔ cup chicken broth, then pour in the 1¼ cups heavy cream. Bring to a gentle simmer and season with salt and pepper.
    Tomato paste frying in the skillet before cream and broth are stirred in to make the orange sauce.
  • Add the 3 cups spinach and stir until wilted, about 1 minute. Use tongs to transfer the linguine straight into the pan and toss to combine.
    Fresh spinach wilting into the creamy sun-dried tomato sauce before cooked linguine is tossed through it.
  • Add the ½ cup Parmesan, 1 teaspoon lemon zest, and 2 tablespoons parsley, along with the sliced chicken and any resting juices. Toss well, adding a splash of the reserved pasta water to loosen the sauce to a silky consistency.
    Parmesan, lemon zest, and sliced chicken added to the linguine before everything is tossed through the creamy sauce.
  • Serve right away, while it is hot and creamy.

Notes

  1. Butterfly the chicken. Even pieces cook evenly, so the thin end doesn't dry out before the thick end is done. Cook to 165°F (74°C).
  2. Reduce the wine completely. Let it bubble until it's almost gone before adding anything else.
  3. Fry the tomato paste. 2 minutes in the pan until it turns deep brick red. This is where the sauce gets its depth.
  4. Keep it at a gentle simmer. A hard boil after the cream goes in can split the sauce.
  5. Grate your own Parmesan. Pregrated cheese has coatings that keep it from melting smoothly.
  6. Heat level. For a milder pasta, halve the red pepper flakes or skip them, and use ¼ teaspoon cayenne.
  7. No wine. Use the same amount of chicken broth.
  8. Storage. Airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk. Don't freeze, since cream sauces separate on thawing.

Nutrition

Serving: 1serving | Calories: 851kcal | Carbohydrates: 81g | Protein: 34g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 774mg | Potassium: 1321mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4391IU | Vitamin C: 21mg | Calcium: 280mg | Iron: 4mg
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