One-Pot Spicy Chicken Linguine in Creamy Sauce
Weeknight magic in a single pan: juicy chicken, tender linguine, and a silky cream sauce with a lively kick of red pepper and sun‑dried tomatoes. This one‑pot pasta delivers restaurant comfort with almost no cleanup and consistent, craveable flavor. Perfect for quick dinner ideas when you need an easy recipe that tastes special—great for busy nights, date‑night at home, or meal‑prep lunches. It’s a cozy, creamy pasta that checks every box: quick dinner, family‑friendly, and full of bold flavor.
Equipment
- Deep skillet or Dutch oven
- Chef’s knife and tongs
- Measuring cups and spoons
- Microplane or fine grater
Ingredients
Ingredients
- 12 ounces linguine
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 0.5 cup sun-dried tomatoes, sliced
- 1.75 cups low-sodium chicken broth
- 1 cup heavy cream
- 0.75 cup finely grated Parmesan cheese plus extra for serving
- 0.5 teaspoon crushed red pepper flakes to taste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 0.75 teaspoon kosher salt divided
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter optional, for finishing
Instructions
- Season & Sear: Pat chicken dry. Season with 1/2 tsp salt, pepper, paprika, and a pinch of red pepper flakes. Heat olive oil in a deep skillet or Dutch oven over medium‑high. Sear 4–5 minutes per side until golden and cooked through. Rest, then slice.
- Sauté Aromatics: Lower heat to medium. Add garlic; cook 30 seconds. Stir in sun‑dried tomatoes.
- Build the Sauce Base: Add chicken broth and heavy cream, scraping up browned bits. Stir in Parmesan until smooth. Add remaining salt, red pepper flakes, and Italian seasoning.
- Cook Pasta In Pot: Add linguine so it sits in liquid. Simmer uncovered, stirring often, 9–11 minutes until al dente and sauce thickens. Add a splash of broth or water if the pot looks dry.
- Finish: Return sliced chicken and any juices. Stir in butter (optional) and parsley. Taste and adjust seasoning. Serve hot with extra Parmesan.
Notes
For extra heat, add 1–2 teaspoons of the oil from the sun‑dried tomatoes. If reheating, loosen leftovers with a splash of milk or broth over low heat.
Nutrition
Calories: 730kcalCarbohydrates: 68gProtein: 41gFat: 32gSaturated Fat: 16gCholesterol: 135mgSodium: 900mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 6mgCalcium: 350mgIron: 3mg
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