Pasta night just got an upgrade! For those evenings when you crave a hearty, comforting meal, look no further than this Creamy Spinach and Mushroom Linguine with Grilled Chicken Tenderloin. With its rich, velvety sauce and tender bites of chicken, this dish promises to satisfy taste buds and bring warmth to your table. Here’s everything you need to know to prepare this luxurious pasta delight.

Why You’ll Love This Recipe

This recipe isn’t just about pasta; it’s about layers of flavors coming together in perfect harmony. The creaminess of the sauce, the earthiness of mushrooms, and the fresh bite of spinach create a beautiful base, while the grilled chicken adds a deliciously satisfying protein component. Whether it’s a cozy dinner for two or a family gathering, this dish is sure to be a hit.

Ingredients You’ll Need

To create this meal, gather the following:

200 grams linguine pasta
2 chicken tenderloins
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Creating this creamy linguine dish is straightforward and perfect for weeknight cooking. Here’s how to bring this comforting meal to life:

Cook the Linguine: Start by cooking the linguine according to the package instructions until it’s al dente. Once cooked, drain and set aside.
Prepare the Chicken: Season the chicken tenderloins with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for about 6-7 minutes on each side or until cooked through. Remove the chicken from the pan and let it rest before slicing.
Sauté the Garlic: In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pan and cook until they start to brown, which should take about 5 minutes.
Add Spinach: Introduce the fresh spinach to the pan, stirring until it wilts down and combines well with the mushrooms.
Make the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the Parmesan cheese and butter, stirring until the sauce thickens slightly.
Combine with Linguine: Add the cooked linguine to the pan and toss until every strand is coated in the creamy sauce.
Plate and Serve: Slice the grilled chicken tenderloins and place them on top of the creamy linguine. Garnish with chopped parsley for an added touch of freshness.

Tips for the Best Results

Don’t Overcook the Pasta: Al dente is key for the perfect texture.
Rest the Chicken: Letting the chicken rest before slicing helps retain its juices.
Adjust Seasoning: Taste the sauce before serving and add more salt or pepper as needed.

A Comforting Dish to Share

This Creamy Spinach and Mushroom Linguine with Grilled Chicken Tenderloin is the perfect balance of indulgence and simplicity. It’s a dish that feels fancy but is easy enough to whip up on any weeknight. So, roll up your sleeves, get your ingredients ready, and enjoy a restaurant-quality meal from the comfort of your own kitchen.

Let the warmth and creamy goodness of this pasta bring smiles to your table!

Creamy Spinach and Mushroom Linguine with Grilled Chicken Tenderloin

Author: Alice

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Description

Satisfy your pasta cravings with this luxurious Creamy Spinach and Mushroom Linguine blended with tender grilled chicken tenderloin. Perfect for a cozy dinner, this dish offers rich flavors and a comforting texture. Indulge in an easy-to-follow recipe that’s sure to become a family favorite!

Ingredients

– 200 grams linguine pasta
– 2 chicken tenderloins
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 2 cups fresh spinach
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Fresh parsley, chopped, for garnish

Instructions

1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken tenderloins with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for about 6-7 minutes on each side or until cooked through. Remove from pan and let rest before slicing.
3. In the same pan, add the remaining olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
4. Introduce the mushrooms to the pan and cook until they begin to brown, approximately 5 minutes.
5. Add the fresh spinach to the pan, stirring until it wilts.
6. Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and butter, stirring until the sauce thickens slightly.
7. Toss the cooked linguine into the creamy sauce, ensuring each strand is well coated.
8. Serve the linguine with sliced grilled chicken tenderloin on top. Garnish with chopped parsley for added freshness.

Enjoy this delightful meal with loved ones and let the creamy goodness lend warmth to your table.

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