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A large pot of creamy linguine with chicken, spinach, and red pepper flakes garnished with parsley.
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One-Pot Spicy Chicken Linguine in Creamy Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 lb linguine pasta
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 small yellow onion, finely diced
  • 1 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 4 cups low -sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh Italian parsley, chopped

Instructions

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Add chicken cubes and sauté until browned and internal temperature reaches 165°F (74°C), approximately 6 minutes; remove chicken and set aside.
  • In the same pot, sauté diced onion and minced garlic until translucent, approximately 3 minutes.
  • Stir in red pepper flakes, smoked paprika, salt, and pepper to bloom the spices.
  • Pour in chicken broth and bring to a boil.
  • Add linguine pasta to the boiling broth, ensuring all strands are submerged.
  • Reduce heat to medium and simmer, stirring frequently to prevent sticking, for 9 to 11 minutes or until pasta is al dente and liquid is reduced by half.
  • Reduce heat to low; stir in heavy cream and Parmesan cheese, whisking continuously until the sauce emulsifies and thickens.
  • Fold in the cooked chicken and baby spinach, stirring until the spinach is wilted.
  • Garnish with fresh parsley and serve immediately.