Description
A quick and flavorful one-pan pasta dish featuring chicken, garlic, tomatoes, spinach, and finished with Parmesan.
Ingredients
- 12 oz linguine
- 2 tbsp cowboy butter (or 2 tbsp unsalted butter + 1 tsp minced garlic + 1 tsp mixed dried herbs + a pinch of smoked paprika)
- 1 lb boneless skinless chicken breast, diced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- Salt and pepper to taste
- Parmesan cheese, grated, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside; reserve a little pasta water if you like a looser sauce.
- Heat a large skillet over medium heat. Add the cowboy butter and let it melt, swirling to coat the pan.
- Add the diced chicken in an even layer. Cook for 2–3 minutes to get a golden crust, then stir and continue cooking until fully cooked and no longer pink in the center, about 5–7 minutes total.
- Push the chicken to one side, add the minced garlic and cook for 1–2 minutes until fragrant.
- Stir in the halved cherry tomatoes and spinach. Cook until the tomatoes warm through and the spinach wilts, about 1–2 minutes.
- Add the cooked linguine to the skillet and toss everything together. Add reserved pasta water as needed to loosen the sauce.
- Season with salt and pepper, and serve topped with grated Parmesan.
Notes
For lower sodium, use unsalted butter and add salt only at the end. Add a splash of pasta cooking water when tossing for a silkier sauce.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American