• 1 7-ounce jar julienned sun-dried tomatoes in olive oil
• 1 lb. boneless skinless chicken breasts
• 1 1/2 tsp. kosher salt, divided, plus more for pasta water
• 3/4 tsp. ground black pepper, divided
• 1/2 medium yellow onion, finely chopped
• 1 6-ounce can tomato paste
• 3 cloves garlic, chopped
• 1/4 tsp. red pepper flakes
• 1 1/2 c. chicken broth
• 4 oz. cream cheese, cubed
• 15-ounce baby Spanish
• 1 c. grated parmesan, plus more to serve
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1. Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.
2. Slice the chicken into ½-inch thick slices and season with ½ teaspoon of salt and ¼ teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. And the chicken and cook until lightly golden, 3 to 4 minutes. Remove to a plate.
3. In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes.
4. Meanwhile, cook the linguine in the large pot according to package instructions. Drain the pasta, reserving 1 ½ cups of pasta water.
5. Stir the cream cheese, sun-dried tomatoes, and the spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about ½ cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.
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