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Creamy chicken linguine recipe

Creamy chicken linguine recipe

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A wonderful pasta dish to enjoy any day of the week. Chicken breasts are pan-fried, sliced and served on top of linguine with a cream sauce.

512 people made this

IngredientsServes: 8

  • 1 tablespoon olive oil
  • 30g butter
  • 1 clove garlic, finely chopped
  • 6 skinless, boneless chicken breast fillets
  • 450g linguine pasta
  • 1 onion, chopped
  • 1 cube chicken stock, crumbled
  • 125ml water
  • 300ml double cream
  • 175ml milk
  • 4 spring onions, sliced diagonally into 1.25cm pieces
  • 80g grated Parmesan cheese

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. In a large frying pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
  2. Meanwhile, cook pasta according to directions on package. Drain.
  3. Re-heat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add crumbled stock cube and water; bring to the boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, spring onions and Parmesan cheese.
  4. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

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Reviews & ratingsAverage global rating:(484)

Reviews in English (353)

Really enjoyed this, made it for 4 people instead of 8, maybe worthwhile to put the ingredients up in smaller portionsLovely meal though !!-23 Apr 2016

This meal is beautiful, I have made it several times. But for a healthier option, try using crème fraiche & a little more Parmesan cheese.-08 Oct 2013

I have been looking for this recipe for some time now. Cooked it for 4 people and it was so good.I would make more sauce for next time though.-15 Jul 2016

Chicken And Linguine In Creamy Tomato Sauce

1 tablespoon olive or vegetable oil
1 pound boneless skinless chicken breast, cut into 1/2" strips
1 jar (26 to 28 ounce size) pasta sauce
2 cups water
8 ounces linguine or spaghetti pasta
1/2 cup whipping or heavy cream
1 tablespoon fresh basil leaves, hopped

  • 8 ounces whole-wheat linguine pasta
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, sliced
  • 1 ½ pounds mixed mushrooms, sliced
  • 1 cup diced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup dry white wine
  • ½ cup sour cream or crème fraîche
  • ¼ cup grated Parmesan cheese plus more for garnish
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • Finely chopped fresh parsley for garnish

Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.

Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.

Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

  • A large skillet with a lid – to help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
  • Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
  • Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.

Tuscan Garlic Chicken and Linguine


  • 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound linguine pasta, uncooked
  • 3 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 red bell peppers, cored, seeded and cut into thin strips
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup Chardonnay
  • 2 teaspoons Italian Seasoning Blend
  • 2 cups half-and-half
  • 1 cup freshly shredded Parmesan cheese
  • 5 ounces fresh spinach
  • 1/4 cup chopped fresh Italian parsley


  1. Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
  2. Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
  3. Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
  4. Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.


  1. Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
  2. If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.


I have a favorite quick recipe. Chipped Steak and Pasta. Use your favorite chip steak, sauté it in a bit of olive oil and some chopped garlic. Add pasta sauce and already cooked pasta. Cover and allow for all the components to blend together. Adjust for salt and pepper and voila! Takes no more than 15-20 mins. You can also add things like mushrooms, roasted red peppers. have fun with it!

That chicken looks delicious. Will be printing it out when finished with my comment.
Thank you
Gosh, I have many favorite slow cooker recipes but getting right down to it, I would have to say I use my slow cooker the most when it comes to making soups of all kinds but then again I also like to make cobblers, as well as using it in my bread making.
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Chicken and Dumplings in 30 minutes

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I dont just have one TSRI favorite recipe! My top 3 go to's are One-Pot Cheese Italian Pasta and Chicken, Raviloi and Sausage Skillet and Grilled Margarita Chicken. I love the simplicity of the recipes but the flavor doesnt get compromised. These flavor packed meals are simple enough for busy work night dinner plus easy cleanup!
Do you think you will or can do some air fryer recipies? Thank you so much!
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My absolute favorite is the Simple crock pot chicken and Dumplings!! Being from the mid-west (Wisconsin) and living in North Carolina, I miss my old family favorites. Mom made chicken and dumplings and it would take her all day. This recipe is so easy and tastes fantastic and reminds me of my Mom and my youth.

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My all time favorite recipe is the Fully Loaded Potato Soup and I can't wait to make this Tuscan Garlic Chicken!! I would love to win the Giveaway of the Calphalon pan and Cookbook, a nice Birthday present! I love the recipe ideas I get from emails!! [email protected]

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Very nice sauce with ingredients on hand. I cut the recipe in 1/2 and it made plenty for us with some left overs too. I followed the recipe exactly except using a Swanson Flavor Boost packet of chicken flavor. I used angel hair pasta (what I had) and it was a restaurant quality meal. And easy to boot!!

Not so happy with this. A just okay chicken tetrazini/white sauce without vegetables or a less than decent alfredo. The onions are pretty funky in it. I minced them, but still messed with my mind that the sauce wasn't smooth til I remembered they were in there. The taste of the onion was fine, just looked like I did something wrong. I've made alfredo before & this one, yes I know it isn't claiming to be alfredo but, just didn't blend well. 'Had to really beat it to distribute the melted cheese that accumulated in the pot then, thicken it twice. I halved the chicken & pasta amount, but used the full sauce recipe. (Right proportions if you try it). I'm glad I used up leftover chicken in this. Just wish someone would eat it.

Wow, love this recipe!! Just made it and all four of us LOVED it. that never happens, ever! I have an 8 yr old and a 3 yr old and they have never once liked the same thing. this they did, yay! Definitely adding it to our regular dinner routine! :) I made the following changes. Used 6 chicken tenders rather than breasts as I was cooking for four, used half a package of pasta, left the sauce amount the same, used 2 garlic cloves rather than 1 and sauteed them with the onion so they wouldn't burn and only used 1/2 of an onion since kids were involved. It was awesome. Thanks for the recipe :)

The dish was yummy but had several issues. There was not enough sauce and it could have been thicker. Also, the onions were a bit of a turn off, I think they need to be diced fine. I added portabello mushrooms, green and red bell peppers, and zucchini. I don't think I will try this one again, too much to fix.

I doubled the directions for the creamy sauce. Wow, was it amazing!! My boyfriend and I had to take a nap after we ate because we gorged ourselves. I was VERY happy with this recipe!!

Absolutely wonderful. Perfect for us as my husband doesn't care for heavy white sauces so I serve his up first and then add more parmesan cheese to the rest and I get to enjoy it the way I like it.

I had to create an account, just so that I could tell everyone how much I loved this recipe! I have been visiting this site for years and have never found a recipe that I enjoyed so much! I'm going to have my fiancee make this again for me tonight and add a red bell pepper! Great job!

Creamy Chicken Linguine

There is nothing better then pasta. I swear! Pasta is just one of those foods that i absolutely love and could honestly have it for breakfast haha! This pasta is super delicious and packed full of veggies and yummy chicken! Pasta needs to have a tasty base, veggies, a protein of some sort and some deeeliiccious parmesan! This pasta ticks ALLLL those boxes!

Feeds 4

400g Chicken tenderloins, Sliced into bite sized pieces
250g linguine (or however much your fam needs!)
2 Bacon Rashers, sliced into strips
100g Button mushrooms, Sliced
100g Baby Spinach
50g Sun dried tomatoes (roughly 5)
6 broccoli florrets, chopped
1 Brown onion, thinly sliced
1 Large garlic clove, crushed
1/2 small red chilli, deseeded and chipped
1/2 cup Chicken stock
1 cup thickened cream
2 tablespoons of Olive oil
Salt, Pepper and Parmesan (all to taste)

Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce)
In a large pan, heat one tablespoon of olive oil on a high heat.
Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece.
Once cooked, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes.
Add mushrooms, broccoli and cook for a further 2-4 minutes.
Add chicken back into the pan and stir through.
Add chicken stock, heavy cream and sun dried tomatoes Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!)
Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta!
Before you're almost ready to serve, throw in the baby spinach and stir though, leave to wilt.
Sprinkle a little bit of parmesan and serve!

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1 ¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives

Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives.

Creamy chicken linguine recipe - Recipes

  • 600g Tegel Fresh Chicken Skinless Breast
  • 1 onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 2/3 cup reduced salt chicken stock
  • 1 1/2 (357ml) cans Lite Evaporated milk
  • 1/4 cup grated parmesan cheese
  • Bunch of spring onions, sliced on the diagonal
  • fresh pasta for 6 people
  • 1-2 Tbsp corn flour dissolved in 1-2 Tbsp water


1. Lightly spray a frying pan with spray oil or cooking spray and brown Tegel Fresh Chicken Skinless Breast on either side. Add chopped onion and garlic and continue cooking gently for a few minutes.Add chicken stock. Simmer until onion is tender and liquid has reduced by half.

2. Remove chicken from the pan and slice, then return meat to the sauce. Add Evaporated milk, parmesan cheese and spring onions. Simmer gently for around 10 minutes, stirring frequently.

3. Bring a large pot of water to the boil and cook pasta according to the packet directions. When pasta is cooked, drain and place in a deep serving bowl.

4. Use a slotted spoon to lift chicken out of the sauce and arrange on top of the pasta. Taste the sauce and adjust the seasoning, then thicken the sauce to the desired consistency with the corn flour and water. Pour over the pasta and chicken. Garnish with a few more sliced spring onions.

Tips for making Ninja Foodi Lemon Chicken with Linguine

Absolutely! To double the recipe, double all ingredients except the amount of chicken broth that you are putting in. Instead of doubling it, double it and subtract half a cup. So, instead of using 6 cups (3 cups doubled) add 5 ½ cups instead. Do not adjust the cooking time.

I would recommend using boneless skinless chicken breasts. Since we are cooking the pasta at the same time as the chicken, it is important that the chicken is cut into smaller pieces so that it cooks in the same amount of time as the pasta. For this recipe, the chicken should be cut into pieces that are no thicker than ½ inch and about 3 inches in length.

Yes, you can. When choosing what type of pasta to use, make sure that it will cook in the same amount of time as the chicken. I have found that 3 minutes is the right cooking time for chicken that is cut into small pieces. The rule of thumb for pressure cooking pasta is this: look on the back of the box. Take the recommended cook time and divide it in half and then subtract 2 minutes. The pasta that I used for this recipe had a recommended cooking time of 9-11 minutes. I cut that in half and came up with 5 minutes and then subtracted 2. The cook time for the linguine that I used is 3 minutes. If you would like to substitute another pasta for the linguine, choose a pasta that has a recommended cooking time between 9 and 11 minutes.

Don&rsquot panic!! The pasta will continue to cook as you stir it and thicken the sauce. If the pasta is way undercooked for your liking, simply put the pressure cooker lid back on (do not turn it on) and let it sit for about 5 minutes. Open the lid and stir. The steam within the pot should continue to cook the pasta.

Yes, you can. Depending on what type of vegetables you will be adding will determine when to add them. If you are adding vegetables that cook very quickly like broccoli, mushrooms, or peas, you can add them at the end when you are adding in the cream and parmesan cheese. They should cook to an al dente texture and be ready to eat at the same time that the sauce has thickened up. If you are adding vegetables that take longer to cook like green beans, peppers or carrots, you should add those in before you add in the pasta. You will want to pressure cook these vegetables since they do take longer to cook.

Ratings & Reviews

Linguine with Creamy Alfredo Sauce

I didn't make this yet I just want to know why most of these recipes don't have the carb intake but have the other nutritional values.

Linguine with Creamy Alfredo Sauce

Not a dish for whole grain pasta, but it smelled delicious and will try again with regular white pasta and less pasta to have more sauce.

Linguine with Creamy Alfredo Sauce

This dish was great. I did add chicken and fresh spinach. Even my picky 10 year old enjoyed it.

Linguine with Creamy Alfredo Sauce

It was ok, but the sauce didn't have a lot of flavor. I will make it again but might add a few things.

Linguine with Creamy Alfredo Sauce

This is so easy to make and is simply delicious! Plus it's low calorie, which is an extra bonus!

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Parmesan Chicken Linguine

Creamy Parmesan Chicken Linguine

This recipe was inspired by a reader who emailed me to ask if I had an egg-less recipe for pasta carbonara with chicken?

The classic recipe uses basic ingredients like pasta, garlic, pancetta, Parmesan and pepper. However, the sauce is egg based, which she could not eat.

Crisp cooked bacon gives the sauce great flavour!

I suggested an alternative using cream and chicken stock. I tried it that evening myself and the kids loved it, so we&rsquove made it several times since at our house too.

Tip: When making pasta that is simmered and tossed for a short time in its sauce, like this recipe, I sometimes prepare the sauce in a wok.

Creamy Parmesan Chicken Linguine

The bottom part of the wok is small enough to simmer a sauce and the widening upper level leaves plenty of room to easily toss cooked pasta in it, ensuring an even coating of sauce throughout.

This recipe is also quite adaptable to seafood. Grilled or sautéed shrimp, scallops or even clams would be delicious alternatives to chicken.

Deboned chicken breasts. Roast the skin and bones for stock.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here .

Creamy Parmesan Chicken Linguine

You can even adapt this recipe to use leftover shredded or diced chicken. Just prepare the sauce and pasta as usual and add the leftover chicken in just the last few minutes to warm it through.

If you can&rsquot get enough of great pasta dinner recipes, please check out our collection of 20 Best Pasta Dinners!

Like this Parmesan Chicken Linguine recipe?

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