Food & Cuisine

Spicy Sun Dried Tomato Chicken Linguine

by Terfa Ukende · September 28, 2026 · 0 comments
Spicy Sun Dried Tomato Chicken Linguine

Smoky paprika chicken, sweet sun dried tomatoes, spinach, and a Parmesan cream sauce together with a actual kick.

Finish outlook of browned chicken slices on creamy sun-dried tomato linguine, including a fork tucked into the bowl.

This Spicy Sun Dried Tomato Chicken Linguine is creamy, bold, and on the table in 40 minutes. The hidden is frying the tomato paste before it goes thorough and dark, and it’s the motive this sauce tastes like it simmered all afternoon!

Overhead serving of browned chicken slices over creamy linguine and spinach in a broad speckled bowl.
Dry linguine going into boiling water, followed by cooked pasta being lifted from the pot alongside a fork.

Usual paprika works in a pinch, but you’ll lose the smoke, which is gentle of the overall detail.

  • Smoked paprika (1 teaspoon): It’s where the smoky, grilled flavor comes from.

    Fettuccine is my initial selection subsequent to linguine, and spaghetti is fine too.

    • Pasta: Any prolonged pasta works.
    • Chicken broth (⅔ cup, low sodium): Low sodium keeps the salt in your hands, and the Parmesan is bringing plenty of its own.

      • Fry the tomato paste. Most recipes stir tomato paste straight into the liquid and summon it a day. We supply it 2 filled minutes in the hot pan opening. What you’re left including is sweet, rich, and savory.

      It goes from bright red to a profound brick color, and that raw, tinny edge cooks off.

      How Spicy Is It?

      Toss it all together: Apply tongs to advance the linguine straight into the pan and toss. Then append the Parmesan, lemon zest, and parsley.

      Slice the chicken thinly against the grain and include it alongside any juices from the board.

      Fettuccine is a outstanding stand in.

    • Linguine (12 ounces): Its flat influence holds onto a cream sauce stronger than spaghetti does.

      Be patient. This is one of the 2 steps.

      Reduced the wine: Pour in the wine and let it bubble away up to the time that it’s practically completely gone, around 3 to 4 minutes.

    • I haven’t tested these, so handle them as ideas and not element of the recipe: boneless skinless chicken thighs instead of breasts (cook them to 175°F/79°C), shrimp instead of chicken, or chopped kale in place of the spinach.
  • Parmesan cheese (½ cup, grated): Grate it from a block. The pregrated stuff has coatings that prevent it from melting smoothly.
    • Creamy Tuscan Salmon
    • Lemon zest (1 teaspoon): This brightens up all that cream. Zest just, no juice.

      • So all those browned bits finish up in the sauce instead of in your sink.

      And it’s still a weeknight dinner. The chicken sears during the time that the water comes to a boil, and the sauce gets built right in the chicken pan. It takes 40 minutes, commence to finalize.

      Creamy sun-dried tomato chicken linguine served in a white skillet, topped together with sliced chicken and parsley.

    • Firecracker Chicken Meatballs

      • Deglaze together with the ⅔ cup chicken broth, then pour in the 1¼ cups heavy cream.

      Ingredients

      For the chicken

      • 2 boneless skinless chicken breasts
      • 1 tablespoon olive oil
      • 1 teaspoon smoked paprika
      • ½ teaspoon cayenne pepper
      • ½ teaspoon salt
      • ½ teaspoon black pepper

      For the pasta

      • 12 ounces linguine
      • 2 tablespoons butter
      • 1 modest onion finely diced
      • 3 cloves garlic minced
      • ½ teaspoon red pepper flakes
      • ½ cup sun dried tomatoes finely diced
      • ⅓ cup dry white wine
      • 3 tablespoons tomato paste
      • ⅔ cup chicken broth low sodium
      • 1¼ cups heavy cream
      • 3 cups renewed spinach
      • ½ cup Parmesan cheese grated
      • 1 teaspoon lemon zest
      • 2 tablespoons recent parsley chopped
      US Conventional – Statistic

      Instructions

      • In a lesser bowl, combine the 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon cayenne, ½ teaspoon salt, and ½ teaspoon black pepper. Reserve a cup of the pasta water earlier than draining.
        Dry linguine going into boiling water, followed by cooked pasta being lifted from the pot using a fork.
      • Meanwhile, turn the heat to medium and melt the 2 tablespoons butter in the same pan, scraping up the browned bits. Cook to 165°F (74°C).

      • Cut the wine completely. Let it bubble before it’s finish to gone earlier than adding anything else.
      • Fry the tomato paste. 2 minutes in the pan pending it turns profound brick red. Bring to a gentle simmer and season including salt and pepper.
      Tomato paste frying in the skillet earlier than cream and broth are stirred in to build the orange sauce.
    • Append the 3 cups spinach and stir pending wilted, around 1 minute. Reheat gently including a splash of broth or milk. Stir in the 3 cloves minced garlic, ½ teaspoon red pepper flakes, and ½ cup sun dried tomatoes and cook for 1 minute additional.
      Butter and minced garlic melting in the skillet, followed by chopped sun-dried tomatoes cooking in the pan.
    • Pour in the ⅓ cup white wine and let it reduced completely, regarding 3 to 4 minutes. Toss well, adding a splash of the reserved pasta water to loosen the sauce to a silky consistency.
      Parmesan, lemon zest, and sliced chicken added to the linguine ahead of everything is tossed throughout the creamy sauce.
    • Assist right away, whilst it is hot and creamy.