Linguini with Chicken Sun Dried Tomatoes and Arugula Ragu

Elevate your pasta night with this vibrant and savory Linguini with Chicken, Sun-Dried Tomatoes, and Arugula Ragu. This dish combines tender linguini with juicy, golden-browned chicken breast, enveloped in a creamy parmesan sauce brightened by the tangy sweetness of sun-dried tomatoes. Fresh arugula adds a peppery twist, while a hint of garlic and optional red pepper flakes bring depth and a touch of heat to every bite. Easy enough for a weeknight yet sophisticated enough for entertaining, this 40-minute recipe is a perfect balance of hearty and fresh. Serve it piping hot with an extra sprinkle of parmesan for a crowd-pleasing meal that's rich in flavor and effortlessly elegant.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Linguini
• 2 tablespoons Olive oil
• 1 pound Chicken breast, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 3 cloves Garlic, minced
• 0.5 cup Sun-dried tomatoes, julienned
• 1 cup Chicken broth, low sodium
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 2 cups Arugula
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.

Step 2

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breast with salt and black pepper. Add it to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then dice it into bite-sized pieces and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic for 30-45 seconds until fragrant.

Step 5

Add the julienned sun-dried tomatoes to the skillet and cook for another 1-2 minutes, stirring frequently.

Step 6

Pour in the chicken broth and bring it to a simmer. Let it reduce slightly for 3-4 minutes.

Step 7

Stir in the heavy cream and parmesan cheese, cooking until the cheese melts and the sauce thickens slightly, about 2 minutes.

Step 8

Add the diced chicken back to the skillet, followed by the cooked linguini. Toss to coat the pasta in the sauce.

Step 9

Stir in the arugula, allowing it to wilt slightly, about 1 minute.

Step 10

If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached. Taste and adjust seasoning, adding more salt or black pepper if needed. For a spicy kick, sprinkle in the red pepper flakes if desired.

Step 11

Serve immediately, garnished with extra parmesan cheese if preferred.

Nutrition Facts

Serving size	(1334.1g)

Amount per serving	% Daily Value*
Calories	2417.1

Total Fat 103.3g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 545.6mg	0%
Sodium 4076.3mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 11.3g	0%
Total Sugars 38.9g
Protein 192.8g	0%

Vitamin D 59.0IU	0%
Calcium 687.4mg	0%
Iron 15.5mg	0%
Potassium 3253.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 33.0%

Carbs: 27.2%