Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings
To make this easy and super scrumptious Creamy Italian Chicken Pasta you only need basic ingredients. You can even marinate the chicken in the morning to save time and cook it following the step-by-step instruction below for dinner. And end your day with a bang with this filling, packed with flavour Italian Chicken that your family will surely enjoy!
Ingredients
Chicken:
1 c. all-purpose flour
2 tsp kosher salt
1 ½ tsp black pepper
2 tsp Italian seasoning
1 tbsp powdered sugar
6 boneless, skinless chicken breasts
1 c. whole milk
1 tsp lemon juice
3 tbsp olive oil
Sauce:
2 tbsp olive oil
4 cloves garlic, minced
¼ c. sun-dried tomatoes in oil, drained and finely diced
3 tbsp cornstarch, divided
1 c. chicken broth
3 c. fresh spinach, roughly chopped
1 c. heavy cream
1 c. whole milk
1 tsp kosher salt
½ tsp pepper (don’t skimp on this)
1 c. Parmesan cheese, grated
1 box (16 ounces) linguine noodles
How to make Italian Chicken
Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and lemon juice. Place in the fridge, covered, for 2 to 4 hours.
Step 2: To make the chicken crust, combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish when ready to cook.
Step 3: From the milk marinade, remove the chicken, then evenly coat in the flour mixture.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken strips in the skillet and cook both sides for approximately 3 minutes. Transfer the cooked chicken onto a foil-lined baking sheet. Then, bake in a 350 degrees preheated oven for about 18 to 20 minutes.
Step 5: Meanwhile, cook the linguine (or favourite pasta) following the package directions.
Step 6: For the sauce: In the same skillet where you cooked the chicken, add more olive oil, then scrape the bits off the bottom of the pan. Add the garlic and sun-dried tomatoes and heat for a couple of minutes over medium heat. Sprinkle in a tbsp cornstarch and mix well. Pour in the chicken broth and stir until mixed. Then, cook the sauce for approximately 5 minutes.
Step 7: Combine the rest of the cornstarch with milk in a small bowl. Whisk to combine. Add this to the broth, whisking constantly while adding in the cream, spinach, salt, and pepper.
Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach has wilted. Now, add the Parmesan cheese, stir, and continue to cook until the chicken and noodles are done.
Step 9: Remove from the heat when done and serve immediately in a large bowl. Enjoy!
Notes:
For a more even cooking, I suggest pounding the chicken in the same thickness using a meat tenderizer before coating them.
You can skip the additional olive oil and substitute it instead with the oil from the sun-dried tomatoes for an even more rich sauce flavour.
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g
Ingredients
- Chicken:
- 1 c. all-purpose flour
- 2 tsp kosher salt
- 1 ½ tsp black pepper
- 2 tsp Italian seasoning
- 1 tbsp powdered sugar
- 6 boneless, skinless chicken breasts
- 1 c. whole milk
- 1 tsp lemon juice
- 3 tbsp olive oil
- Sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ¼ c. sun-dried tomatoes in oil, drained and finely diced
- 3 tbsp cornstarch, divided
- 1 c. chicken broth
- 3 c. fresh spinach, roughly chopped
- 1 c. heavy cream
- 1 c. whole milk
- 1 tsp kosher salt
- ½ tsp pepper (don’t skimp on this)
- 1 c. Parmesan cheese, grated
- 1 box (16 ounces) linguine noodles
Instructions
Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and lemon juice. Place in the fridge, covered, for 2 to 4 hours.
Step 2: To make the chicken crust, combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish when ready to cook.
Step 3: From the milk marinade, remove the chicken, then evenly coat in the flour mixture.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken strips in the skillet and cook both sides for approximately 3 minutes. Transfer the cooked chicken onto a foil-lined baking sheet. Then, bake in a 350 degrees preheated oven for about 18 to 20 minutes.
Step 5: Meanwhile, cook the linguine (or favourite pasta) following the package directions.
Step 6: For the sauce: In the same skillet where you cooked the chicken, add more olive oil, then scrape the bits off the bottom of the pan. Add the garlic and sun-dried tomatoes and heat for a couple of minutes over medium heat. Sprinkle in a tbsp cornstarch and mix well. Pour in the chicken broth and stir until mixed. Then, cook the sauce for approximately 5 minutes.
Step 7: Combine the rest of the cornstarch with milk in a small bowl. Whisk to combine. Add this to the broth, whisking constantly while adding in the cream, spinach, salt, and pepper.
Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach has wilted. Now, add the Parmesan cheese, stir, and continue to cook until the chicken and noodles are done.
Step 9: Remove from the heat when done and serve immediately in a large bowl. Enjoy!
Notes
For a more even cooking, I suggest pounding the chicken in the same thickness using a meat tenderizer before coating them. You can skip the additional olive oil and substitute it instead with the oil from the sun-dried tomatoes for an even more rich sauce flavour.
