Chicken With Linguine Recipe is a delicious dish that goes great with any kind of greens.

Chicken With Linguine is a classic recipe. It’s full of protein and tastes great. Many people ask me how to make Chicken With Linguine. Here you will find the best Chicken With Linguine Recipe on the planet and tips on how to make it quick and easy for yourself.

Creamy Chicken Linguine

This creamy, chicken linguine is a great midweek meal for those looking for a quick and easy-to-follow recipe. We love its decadent, Italian taste. 

CAL/SERV:610

MAKES:4

PREP TIME:0 hours 20 mins

COOK TIME:0 hours 20 mins

TOTAL TIME:0 hours 40 mins

Ingredients

1 tsp. 

olive oil

225 g 

chestnut mushrooms (quartered) 

300 g 

chicken thigh fillets, cut into finger-sized strips

75 g 

cubed pancetta

300 g 

linguine

3/4 tsp. 

wholegrain mustard 

1 tbsp. 

fresh thyme leaves

250 g 

ricotta

40 g 

Grana Padano, grated, plus optional extra to serve

Directions

1. Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large, deep frying pan over medium-high heat and fry the mushrooms, chicken and pancetta until all the liquid in the pan has evaporated and the mushrooms and chicken are taking on some golden colour.
2. Meanwhile, cook the pasta in the boiling water according to pack instructions. Drain, reserving a
   large mugful of the starchy cooking water.
3. Stir the mustard, a large pinch of salt, plenty of freshly ground black pepper and most of the thyme
   into the chicken pan. Next add the drained pasta, ricotta, Grana Padano and most of the reserved
   cooking water.
4. Stir well over medium heat, mixing until the ricotta has broken down into a smooth sauce. Add more
   reserved cooking water if needed for a creamy consistency. Check seasoning and serve sprinkled with
   remaining thyme and extra Grana Padano, if you like.

Creamy Chicken Linguine Recipe

This Creamy Chicken Linguine is irresistible! Chicken and linguine pair with a light creamy sauce to make a week night dinner easy but special.

It’s no secret that I love pasta. It’s on my menu once a week.

My son adores pasta with Alfredo sauce. While that’s a great dish, I like to change things up a bit and make this Creamy Chicken linguine.

I am known by my family not to serve the same exact dish for weeks. Variety always makes dinner better.

This dish is a bit lighter than your typical Alfredo pasta. The chicken adds some extra protein and the sauce is not as rich.

I like to serve a side of veggies or arugula salad with it to complete the meal.

When I’m feeling healthy, I will use whole wheat pasta, but any type of linguine will work.

Actually, spaghetti is perfect for this recipe too. It’s a perfect week night meal especially if you have teenagers in the house.

My son is a growing boy and this is one hearty meal that keeps everyone satisfied.

I like to use boneless skinless chicken thighs in this recipe. I find thighs to be more flavorful than white meat and I always keep several packages in my freezer.

When chicken thighs are on sale, I like to stock my freezer. My family loves them roasted but they are great with pasta too.

This dish has a simple dried Italian seasoning in it. I always keep a few jars in my pantry because you can’t go wrong with it if you are making a pasta dish.

A sprinkling of fresh parsley or basil makes the dinner extra fresh. I like to keep a basil plant on my counter but I can’t always rely on that if it’s not late spring or summer. So, I go with whatever herb looks fresh in the grocery store.

If your family loves Fettuccine Alfredo, I invite you to change things up a bit and make this Creamy Chicken Linguine instead. You won’t be disappointed. 

Tuscan Garlic Chicken and Linguine (With Video)

Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.

One of our most requested recipe types are quick dinner recipes and I can tell you even though I can reheat leftovers like a champ.

Tuscan Garlic Chicken and Linguine

Play Video

There is nothing quite like a delicious dinner that you can whip up on a busy weeknight. So when we started putting this book together we know quick diners needed its own chapter!!!

🔥 “Dinner in a Snap!” is filled with dinner recipes that come together in less than 30 minutes. All 10 recipes are tagged with their total cook time.

With most of the recipes ready in 20 minutes or less, this is the perfect weeknight chapter.

Helpful Tips to make Tuscan Garlic Chicken and Linguine:

• 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.
• If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

What you will need to make Tuscan Garlic Chicken and Linguine:

• 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.

Enjoy!

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See how easy this Tuscan Garlic Chicken and Linguine is to make. Watch the video!!!

TUSCAN GARLIC CHICKEN AND LINGUINE

Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.

PREP TIME: COOK TIME: 20 MINSTOTAL TIME: 20 MINS

INGREDIENTS

• 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

INSTRUCTIONS

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.

DONNA’S NOTES

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.