Ingredients
- Boneless chicken thighs
- Linguine pasta
- Unsalted butter
- Garlic cloves
- Heavy cream
- Parmesan cheese
- Fresh spinach
- Cherry tomatoes
- Dried Italian herbs
- Salt & pepper
Instructions
- Cook the pasta: Boil salted water in a large pot and cook linguine until al dente. Drain and set aside, reserving some pasta water.
- Sear the chicken: In a skillet, melt two tablespoons of butter over medium heat. Season chicken thighs with salt and pepper, then sear until golden brown, about 6 minutes per side.
- Sauté garlic & veggies: Remove chicken from skillet, then add minced garlic and halved cherry tomatoes. Sauté for one minute, then stir in fresh spinach until wilted.
- Create the sauce: Pour in heavy cream, remaining butter, dried herbs, and grated Parmesan cheese. Stir until well combined and bubbling.
- Combine pasta: Toss cooked linguine into the sauce mixture, adding reserved pasta water as needed to coat evenly.
- Finish up: Slice the seared chicken and place on top of the pasta before serving. Garnish with extra Parmesan or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg