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Home » Pizza + Pasta + Noodles » Chicken and Spinach Linguine Skillet with Roasted Cherry Tomatoes

Chicken and Spinach Linguine Skillet with Roasted Cherry Tomatoes

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 22, 2017
4.88 from 8 votes


Last Updated June 13, 2020 | 3 Comments

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This delicious Skillet Chicken and Linguine with Fresh Orange and Oven Roasted Tomatoes makes for an impressive dinner party dish or easy weeknight dinner. 

skillet full of Chicken and Spinach Linguine Skillet with Roasted Cherry Tomatoes with sliced oranges

So in celebration of good food, I made one of my all-time favorite pasta dishes for you guys today. This is actually my version of a family favorite. I cut out some butter, added some garlic and onion, a little white wine to the cooking process, and finally, some oven roasted cherry tomatoes.

cutting board with chopping onions spinach and sliced oranges

I should mention two very important things about this dish: first, the oranges, both in the cooking and as a side garnish, are essential. The citrus really is the star of this dish. Second, parmesan. Don’t skip the parmesan (unless you hate cheese, then skip away!).

Anyway, my mom used to cook this for me and my siblings when we were little. When our family dynamics changed and my big sister took on the role of “mom” she continued cooking this same chicken dish. It was always a huge dinner highlight.

Nearly five years older than me, I looked up to my sister throughout my high school years. So, when I found myself a pretty serious boyfriend my freshman year of high school and wanted to cook him a nice homemade romantic dinner, this was the meal we (and by we I mean she) picked. Everything went prefect…until he cut into the meat and discovered that the chicken wasn’t fully cooked (I don’t think “food blogger” would have been on anyone’s list of life goals for Jessica at that time).

close up of Chicken and Spinach Linguine Skillet with Roasted Cherry Tomatoes

Anyway, this chicken and linguini? We go way back.

I think you’ll love it as much as I do (just make sure you cook the chicken completely).

And now that I’m old (remember yesterdays post Buffalo Chicken Taquitos) and can legally drink, I enjoy drinking this dish with a crisp white wine with fruity citrus notes. Some great examples are Sauvignon Blanc, Pinot Grigio or Chardonnay. I would not recommend a heavy red or super sweet white.

white plate with Chicken and Spinach Linguine with Roasted Cherry Tomatoes

Chicken and Spinach Linguini Skillet with Roasted Cherry Tomatoes

Chicken and Spinach Linguini Skillet with Roasted Cherry Tomatoes

4.88 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This delicious Skillet Chicken and Linguine with Fresh Orange and Oven Roasted Tomatoes makes for an impressive dinner party dish or easy weeknight dinner. 
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 753 kcal

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
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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

*Chicken thighs would taste great also, just be sure to adjust cooking time according to meat used. **You may also use frozen chopped spinach (2 packages), thawed and drained of excess liquid ***If you are using dry pasta noodles, start boiling them when you start sautéing the onions and cook according to package instructions.

Nutritional Information

Calories: 753kcal | Carbohydrates: 73g | Protein: 58g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 926mg | Potassium: 1985mg | Fiber: 7g | Sugar: 9g | Vitamin A: 12015IU | Vitamin C: 82.9mg | Calcium: 290mg | Iron: 7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Linguini Skillet, Spinach Linguini Skillet
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

386 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Halal chicken online lucknow says

    August 11, 2017 at 5:19 am

    5 stars

    Blog is very nice information is very great thanks for a blog sharing…

    Reply
  2. Lisa Hulst Bailey says

    March 27, 2017 at 5:45 am

    5 stars

    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.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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