This dish brings together tender chicken, vibrant spinach, and caramelized onions, all enveloped in a rich, creamy sauce that clings to every strand of linguine. It’s not just a meal; it’s comfort in a bowl, perfect for busy weeknights when you need something quick yet satisfying.
Ingredients
Scale:
12 ounces linguine pasta
1 pound chicken breasts, diced
2 tablespoons olive oil
1 medium onion, sliced
4 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Instructions
Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the sliced onion. Sauté until translucent and slightly caramelized, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.
Pour in the heavy cream and stir well to combine. Allow to simmer for 2-3 minutes until it slightly thickens.
Stir in the grated Parmesan cheese, mixing until melted and creamy. Season with salt and pepper to taste.
Add the cooked chicken and drained linguine to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve warm, garnished with additional Parmesan cheese if desired.
