Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings
It is amazing how you can put together a meal easily and quickly using only pantry ingredients. I was so afraid to touch anything in the kitchen before. My mom forced me to, and I am glad she did because cooking is fun! Since then, I have always searched for new recipes to try. I love how I can make a simple meal into a restaurant-quality meal like this cheesy chicken pasta. It is a wonderful one-pot meal that I love since then! It is bursting with flavour, is well-fixed, and is super savoury!
Ingredients
1 pound dry linguine
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2-inch bite-size pieces)
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
2 teaspoons dried Italian seasoning
4 ounces fresh Parmesan cheese, shredded
6 garlic cloves, sliced
1 cup (8 oz.) chardonnay wine
4 cups (32 ounces) reduced-sodium chicken stock
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon fresh ground pepper
8 ounces baby spinach leaves, divided
HOW TO MAKE CHEESY CHICKEN PASTA (ONE-POT MEAL)
Step 1: Add the tomatoes to a 5-quart Dutch oven along with half of the spinach, chicken, linguine, onion, crushed red pepper, garlic, Italian seasoning, salt, and pepper. Mix well, then pour in the wine and chicken stock. Stir again.
Step 2: Put the lid on and cook over medium-high heat for about 9 minutes or until the pasta is firm to the bite, stirring often.
Step 3: Take off the heat, then sprinkle over the cheese. Toss well until the cheese has melted. Lastly, toss in the spinach.
Step 4: Serve the cheesy chicken pasta immediately. Enjoy!
Notes:
To make the Italian seasoning, combine half teaspoon oregano, half teaspoon dried thyme, 1 teaspoon dried basil, and 1 teaspoon rosemary.
You can swap wine with either grape juice, lemon water, or chicken stock.
Ingredients
- 1 pound dry linguine
- 1 large yellow onion, sliced
- 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2-inch bite-size pieces)
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
- 2 teaspoons dried Italian seasoning
- 4 ounces fresh Parmesan cheese, shredded
- 6 garlic cloves, sliced
- 1 cup (8 oz.) chardonnay wine
- 4 cups (32 ounces) reduced-sodium chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ground pepper
- 8 ounces baby spinach leaves, divided
Instructions
Step 1: Add the tomatoes to a 5-quart Dutch oven along with half of the spinach, chicken, linguine, onion, crushed red pepper, garlic, Italian seasoning, salt, and pepper. Mix well, then pour in the wine and chicken stock. Stir again.
Step 2: Put the lid on and cook over medium-high heat for about 9 minutes or until the pasta is firm to the bite, stirring often.
Step 3: Take off the heat, then sprinkle over the cheese. Toss well until the cheese has melted. Lastly, toss in the spinach.
Step 4: Serve the cheesy chicken pasta immediately. Enjoy!
Notes
To make the Italian seasoning, combine half teaspoon oregano, half teaspoon dried thyme, 1 teaspoon dried basil, and 1 teaspoon rosemary. You can swap wine with either grape juice, lemon water, or chicken stock.
