Three-Cheese Linguine with Chicken and Spinach


Slideshow:  Fast Weekday Pastas 

Three-Cheese Linguine with Chicken and Spinach
Photo: © Tina Rupp
Total Time:
35 mins


  • 12 ounces linguine

  • 1/4 cup extra-virgin olive oil

  • 1 large garlic clove, minced

  • 1 teaspoon finely chopped thyme

  • 1/2 teaspoon finely chopped marjoram

  • 1 pound skinless, boneless chicken breast, cut into 3-by-1/2-inch strips

  • Kosher salt and freshly ground pepper

  • Two 5-ounce bags prewashed baby spinach

  • 3 ounces Asiago cheese, coarsely shredded (1 cup)

  • 3 ounces Fontina cheese, coarsely shredded (3/4 cup)

  • 3 ounces finely grated Parmesan cheese (3/4 cup)


  1. In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.

  2. Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss.

  3. Heat a large skillet. Add the spinach and cook over moderate heat, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.

  4. Heat the remaining 1 tablespoon of olive oil until shimmering. Add the chicken and marinade. Cook over moderately high heat until just cooked through, about 3 minutes. Toss in the spinach.

  5. Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and half of the Parmesan. Add 3/4 cup of the reserved water. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.

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