I posted this on my instagram today because honestly… I needed something to post. I made this dish for me and a girlfriend forever ago. I know what you are thinking… do you really take pictures like that when you cook for someone else. Absolutely. And I am unashamed and setting it up! hehe . In all actuality, this chicken and linguini dish is a staple. The herbs that you cook with the linguini pair so nicely with the chicken and best of all it takes less than 20 minutes to get on the table. (it also only uses ONE, yes ONE, pot!! Use chilled linguini and cut the time in half. Thank me by sharing this on Instagram, Facebook, or Pinterest 🙂
I went into creating this recipe from the perspective of how do I make it last. Why? Because inevitably I will have leftovers. If you know me.. I eat like a bird! Small portions 6-7 times a day. So everything I cook must be good in the second or third day. How do I do this…. leftover containers of all sizes. My personal favorite are the Mainstay Portion Control boxes from Walmart. You can find them here. I use these like they are going out of business. Always in my grocery pickup order because they also function as “take these leftovers with you” boxes when I have friends come over. There is nothing like filling your table with people and then letting them leave with leftovers. And most of them (especially the single men that come over) are super appreciate of the fresh food then can eat later.
How do you keep your leftover food fresh?
I hate to tell you this… but microwaves are not your friend, friend. I would love to say nuke it and your are good… and you probably are… but put these leftovers in a cast iron on broil at 125 for 10 minutes and boom – amazing dinner… you can even throw a dash of milk in this dish and put it back in the pan and heat it all up. The only note I would give you is to separate the chicken and pasta when you heat up because they will heat at different times.
The Easiest Method.
- Cook the chicken, remove from pan.
- Cook the garlic, veggies of your chose, and add cream
- Lastly, you will add your parmesan cheese and stir just until the cheese has melted and your sauce is smooth then add the cooked pasta.
- SERVE and Enjoy!
Blackened Chicken Linguini
This one pot, 20 minute, staple for dinner will be on your table every week! Oh, and did I mention it is super easy to pair down and cook for one. You know us singles out there don’t like leftovers! So this is a great meal to only cook for one!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Chicken
- 2 tablespoons olive oil
- 1 pound boneless and skinless chicken
- 1 teaspoon Garlic Powder
- 2 tablespoon butter
- 3 garlic cloves (minced)
- 4 small tomatoes (diced)
- 2 cups spinach
- 1 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1.5 cup heavy cream
- 1 cup Parmesan cheese
- salt and pepper
- Cover the chicken with salt and pepper and the garlic powder.
- Heat olive oil in your deep skillet. I love my Staub Coated Cast Iron Skillet. – like so much!
- Add your chicken and heat for 4-6 minutes per side until browned. Note: if your chicken is still pink in the
- center make sure to reduce the heat to medium-low and cook until there is no more pink.. Remove chicken
- from the pan and slice it, if you want J
- Add cherry tomatoes to butter in the pan and cook in the goodness of the pan until they burst. Add garlic and cook until you smell the garlic. (Don’t forget that garlic burns super fast!)
- Add spinach and cook until it has halfway wilted. Season with paprika, Italian seasoning, and salt. Mix.
- Next add heavy cream and bring the mixture to boil.
- Once it boils, reduce the heat and make let it simmer while you add the Parmesan.
- Add the pasta to the cooked cream mixture and stir until coated.
- Plate and then add chicken!
Make sure you check out all of the Chicken Dinner Recipes and follow me over on Instagram, Facebook and Pinterest.