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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings

All you need for this recipe is one pot to do all the work for you! Yes, one pot! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a beautiful day, friends. Enjoy!


1 lb. uncooked boneless, skinless chicken breasts (cut into 1/2″ bite-size pieces)

1 large yellow onion, sliced

8 oz. baby spinach leaves, divided

1 c sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)

1 lb. dry linguine

2 tsp dried Italian seasoning

1 c (8 ounces) chardonnay wine

6 garlic cloves, sliced

4 oz. fresh Parmesan cheese, shredded

4 c (32 oz.) reduced-sodium chicken stock


1 tsp crushed red pepper flakes

2 tsp kosher salt

1 tsp fresh ground pepper


In a 5-quart Dutch oven, add the tomatoes, 1/2 of the spinach, chicken, linguine, onion, crushed red pepper, garlic, Italian seasoning, salt, and pepper. Stir until well mixed.

Pour the wine and chicken stock, then stir until just mixed.

Place the Dutch oven on the stove and turn the heat to medium-high. Cover and allow the mixture to boil.

Cook for about 9 minutes or until the pasta is firm to bite. Toss from time to time to prevent from sticking.

Remove from the heat, then add the cheese. Toss everything until well combined. When the cheese is melted completely, you are ready to serve.

Add the rest of the spinach and toss until well mixed.

Serve and enjoy!


You can make your own Italian seasoning. Just mix 1/2 tsp oregano, 1/2 tsp dried thyme, 1 tsp dried basil and 1 tsp rosemary.

Feel free to use grape juice, lemon water, or chicken stock instead of wine.


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