Yield: serves 6

Italian Chicken

Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours

Creamy Italian Chicken Pasta recipe, packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Ingredients

For the chicken:

  • 1 cup all-purpose flour
  • 2 teaspoon kosher salt
  • 1 ½ teaspoon black pepper
  • 2 teaspoon Italian seasoning
  • 1 Tablespoon powdered sugar
  • 6 boneless, skinless chicken breasts
  • 1 cup whole milk
  • 1 teaspoon lemon juice
  • 3 Tablespoon olive oil

For the sauce:

  • 2 Tablespoon olive oil
  • 4 cloves garlic, minced
  • ¼ cup sun dried tomatoes in oil, drained and finely diced
  • 3 Tablespoon 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 pepper (don’t skimp on this)
  • 1 cup parmesan cheese, grated
  • 1 box (16oz) linguine noodles

Instructions

  1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
  2. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
  3. Drain chicken from milk marinade and dip into the flour, coating evenly.
  4. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
  5. Bake chicken in 350 degree oven for about 18-20 minutes.
  6. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
  7. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
  8. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
  9. Add chicken broth, whisk until combined. Cook for about 5 minutes.
  10. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
  11. Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
  12. Stir and heat on low until chicken and noodles are done.
  13. Serve in a large bowl and enjoy.

Notes

  • If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
  • Skip the additional olive oil and use the oil from the sun dried tomatoes instead. Adds a rich flavor to the sauce!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 695Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 169mgSodium: 1785mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 50g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram