Chicken Linguine recipes are plentiful, but this is one of my all-time favorites to make for an easy weeknight dinner, impressing friends and family with its surprisingly light and delicious flavors. This special recipe was passed onto me through my mom and is one of those tasty pasta dishes with chicken that is so easy to make and enjoy – especially when paired with a glass of crisp white wine.
By far one of my favorite chicken dishes, this easy chicken linguine recipe is loaded with tons of amazing flavor.
To elevate this easy skillet chicken recipe and make it truly my own, I made a few subtle changes to my mom’s original. I cut out some butter and added extra garlic, onion, and white wine to dial up the flavors. The real game-changer is the oven-roasted cherry tomatoes, which add a depth of flavor and just the right pop of inviting color.
The fresh-squeezed orange juice, however, steals the show, making all the savory flavors brighter and more satisfying. Shredded Parmesan is the final must-have ingredient, bringing all of the ingredients together into one unforgettable chicken, spinach, and linguine dish.
How to Roast Tomatoes
Preheat the oven to 450°F. In a large mixing bowl, toss the washed and dried tomatoes with olive oil, salt, and pepper. Transfer tomatoes to a large rimmed baking sheet and bake for 18-22 minutes, tossing once halfway through cooking. Remove from the oven and set aside.
How to Make Chicken Linguine
- After roasting the cherry tomatoes, lower the oven temperature to 375°F, meanwhile bringing a large pot of salted water to a boil over high heat.
- Heat a separate large oven-safe Dutch oven or cast iron skillet over medium-high heat. Add three tablespoons of butter. Once the pan is hot and the butter is melted, add the chicken breasts. Sprinkle half of the seasoning mix over the chicken, and cook for 5-6 minutes until nicely browned on the bottom side. Flip the chicken and sprinkle the other half of the seasoning mix. Cook for an additional 5 minutes until golden on the other side.
- Transfer the skillet to the oven and continue cooking the chicken until it reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and transfer to a clean plate to rest. In the same skillet, add the remaining butter, olive oil, and diced onion over medium-high heat. Sauté for 3-4 minutes. Add minced garlic and sauté for 2 minutes. Increase heat to high and add white wine. Simmer for 2 minutes.
- Add spinach to the skillet in batches, allowing each batch to wilt before adding the next. Once all the spinach has wilted down into the onion and garlic mixture, add fresh orange juice, and continue to simmer.
- Add the fresh linguine noodles to the pot of boiling water and cook for about 2 minutes. Drain the noodles and transfer them to the skillet and combine them with the spinach and onions. If the noodles are too dry, add chicken broth, pasta water, or even some more orange juice.
- Remove from heat, sprinkle with shredded parmesan cheese, add the chicken back to the skillet, and top with the roasted tomatoes.
Serve with fresh orange slices and additional shredded parmesan cheese.
Ingredient Substitutions
- Chicken thighs may be used in place of chicken breasts. My mom always made this recipe with bone-in skin-on chicken thighs. Absolutely delicious but a much heavier dish.
- Frozen spinach may be used in place of fresh. Once again, my mom always made this recipe with frozen spinach. Just be sure to thaw and drain as much liquid as possible before adding to the recipe.
- Spaghetti or other pasta may be used in place of the linguine.
Storage and Leftovers
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Squeeze a little fresh orange juice over the chicken and pasta before reheating for best results.
More Delicious Pasta Recipes
- Creamy Cajun Shrimp Pasta
- Pasta with Bacon and Peas
- Creamy Penne Pasta Recipe
- Creamy Lemon Chicken Pasta
- 30 Minute Creamy Ham and Pea Pasta
If you try making this Chicken Linguine Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Linguine Recipe
Ingredients
- 4 tablespoon butter - divided
- 2.5 pounds boneless skinless chicken breasts - pounded to approximate equal thickness*
- 2 teaspoon Italian seasoning
- 1 tablespoon dried basil
- 2 teaspoon dried chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 large yellow onion - diced
- 7 cloves garlic - minced
- ⅓ cup dry white wine - optional
- 24 ounces fresh baby spinach - 2 bags, roughly chopped**
- ½ cup orange juice - fresh squeezed
- 16 oz fresh linguini - OR one 16 ounce package dry linguini
- ½ cup shredded parmesan cheese - plus more for topping
- Orange slices - for serving
FOR THE ROASTED TOMATOES
- 2 pints cherry tomatoes
- 2 tablespoon olive oil
- salt + pepper
Instructions
- First prepare the roasted tomatoes:
- Preheat oven to 450 degrees F. In a large mixing bowl toss washed and dried tomatoes with olive oil and salt and pepper. Transfer tomatoes to a large rimmed baking sheet and bake for approximately 18-22 minutes, tossing once halfway through cooking. Tomatoes will be done once they are blistered and beginning to burst. Remove from the oven and set aside until ready to serve.
- For the chicken linguini:
- Reduce oven heat to 375 degrees F and bring a large pot of water to a boil over high heat.
- Heat a large oven-safe Dutch oven or cast iron skillet over medium high heat. Add 3 tablespoons of butter. Once the pan is hot and butter is melted, add the chicken breasts.
- In a small mixing bowl mix together the Italian seasoning, dried basil, red chili flakes, salt and pepper. Using approximately half the seasoning mix, sprinkle the tops of the chicken breasts. Allow the chicken to cook for approximately 5-6 minutes, or until nicely browned on the bottom side of the chicken. Flip each chicken breast over and season the other half of the chicken breast with the remaining seasoning mixture. Allow the chicken to cook an additional 5 minutes, or until nicely golden on the other side.
- Transfer your skillet to the oven and allow chicken to continue cooking until internal temperature reaches 165 degrees F.
- When chicken is fully cooked, remove the pan from the oven (with an oven mitt!) and carefully transfer chicken to a clean plate to rest. In the same pan or skillet that the chicken was cooked, add remaining butter, tablespoon of olive oil and diced onion over medium high heat. Sauté onions for approximately 3-4 minutes, stirring frequently. Add the minced garlic and sauté for an additional 2 minutes. Increase heat to high and add the white wine. Gently simmer for 2 minutes, allowing alcohol to burn off.
- Working in batches, add the spinach to the pan, allowing the previous batch to wilt before adding a new batch. It took me four batches of fresh spinach to get it all in there (it looks like a lot, but it shrinks WAY down!).
- Once all the spinach has wilted and is fully mixed in with the onions and garlic, add the fresh orange juice. At the same time, add the fresh linguini noodles to the pot of boiling water (fresh noodles should only take 2 minutes to boil)***. Simmer the spinach over low heat keeping a close eye on the noodles as you do not want them to over-cook.
- Once ready, drain the noodles and transfer to your skillet. Gently toss to combine the linguini with the spinach and onions. If noodles are too dry, add a bit of chicken broth or pasta water, or even some more orange juice! Remove from heat, sprinkle with the shredded parmesan cheese, add the chicken (and chicken juices) back to the pasta and top with your oven roasted tomatoes.
- Serve with fresh orange slices and additional shredded parmesan cheese.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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Well Jess I’ll have to try your version of MY recipe, I’m happy to know you kids have fond memories of the original. I remember sitting around the table with all of you and feeling so happy knowing I had prepared something you all liked, no you loved it! I must admit, your version looks absolutely delicious so if I must give it a try….good recipes can always bece great, so here’s to chicken, spinach and linguine.