Chicken With Linguine


Chicken with linguine is a classic dish with a twist. It is prepared with chicken breasts and linguine pasta, flavored with bacon and bell peppers, and then topped with parmesan cheese. I like to serve it over fettuccine or spaghetti with fresh broccoli on the side.

This chicken and linguine dish is one of my family’s favorite meals. I don’t know why, but whenever I serve this dish, not a single drop remains on the plate.

Creamy Chicken on Linguine

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta





Creamy Chicken on Linguine

This video shows you how to make creamy boneless chicken strips served over hot linguine. Tender strips of chicken are browned in olive oil, butter, and garlic and topped with a creamy sauce with onions, scallions, and plenty of freshly grated Parmesan cheese. It makes terrific leftovers, too.

Read the full recipe after the video.

Creamy Chicken on Linguine Jackie

Creamy Chicken on Linguine sarah kate

Creamy Chicken on Linguine Gpearl

Creamy Chicken on Linguine samhoops

Recipe Summary




8 servings


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Original recipe yields 8 servingsIngredient Checklist

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 6 skinless, boneless chicken breast halves
  • 1 (16 ounce) package linguini pasta
  • 1 onion, chopped
  • 1 cube chicken bouillon, crumbled
  • ½ cup water
  • 1 ¼ cups heavy cream
  • ¾ cup milk
  • 4 green onions, sliced diagonally into 1/2 inch pieces
  • 1 cup grated Parmesan cheese


Instructions Checklist

  • Step 1In a large saute 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.
  • Step 2Meanwhile, cook pasta according to directions on package. Drain.
  • Step 3Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
  • Step 4Place 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.

Tomato-Basil Linguine with Chicken

Tomato-Basil Linguine with Chicken
  • Prep20 Min
  • Total20 Min
  • Ingredients6
  • Servings4

Looking for a warm one-dish dinner? Enjoy this herb flavored chicken and pasta recipe made in just 20 minutes.


  • 5oz refrigerated linguine
  • 4boneless skinless chicken breasts, cut into 1-inch cubes
  • 2teaspoons chopped garlic in water (from 4.5-oz jar)
  • 1can (14.5 oz) diced tomatoes with Italian herbs, undrained
  • 1 1/2teaspoons dried basil leaves
  • 1/4cup grated Parmesan cheese


  • 1Cook linguine as directed on package. Drain; cover to keep warm.
  • 2Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
  • 3Stir in tomatoes and basil. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
  • 4Gently stir in cooked linguine. Sprinkle with cheese.

Tips from the Pillsbury Kitchens

  • Tip 1″I like to use convenience items like chopped garlic in a jar—it’s a handy substitute for fresh. Not only does it save my time, it seems to keep forever in my refrigerator.”

30-Minute Lemon Basil Chicken Linguine

This 30-Minute Lemon Basil Chicken Linguine is quick, easy, and delectable. The refreshing flavors of lemon and basil jive perfectly in this light yet flavorful dish. Fantastic weeknight meal that the entire family will adore.



Hey, Guys! Hope you all had a safe and happy 4th of July weekend. If you’re still recovering from the 3-day holiday, you’re not alone. I, for one, am exhausted to the point of feeling loopy. By Monday afternoon, my head was craving the pillow. That’s what I get for allowing myself and The Littles to stay up waayyyy too late this past weekend.

Can’t say I regret my wisdom-out-the-window parenting method these past two days. Ten years ago, I would never have imagined myself saying that, but hey. Things change.

Instead of ushering The Littles off to bed at a half decent hour and turning up some white noise to mask the late-night fireworks, we were out late, chasing the colorful night skies…


Actually, my no holds barred attitude started early July 4th.  I was out the door with a girlfriend, cramming down PBJ’s by 5:00am. Yes, five o’clock in the AM, on a holiday. What’s worse, we weren’t out on a coffee run or something similarly fun.

We must’ve gotten some insane in our brains, because we got our sleepy bums up at 4:30am on Independence Day so we could to go run a half marathon.  What’s more unbelievable is the sea of sneaker-clad peeps who clearly also were just a bit cray-cray. Go figure. I’m not the only Wacky.


After eating hot dogs at 9am during the post run party (like I said, W-a-c-k-y) we spent our holiday playing, grilling, and collecting last minute firework ammo.

I didn’t grow up doing any kind of fireworks on our driveway because…well, I had Mr. Safety Man for a dad. Hubby, however, totally grew up with fireworks in his front yard. Up til now, we hadn’t let our own Littles enter the realm of homestyle fireworks.

This year, we finally let The Littles have a go at it. Can I just say blast? Like, they had the time of their lives.


I couldn’t believe the kids were way more into lighting their humble sparklers than they were about going out to see the profesh displays. Even the huge grand finales didn’t change their minds. They wanted to go home and light up their own ‘works.

We ended up splitting the night up between homemade shows and driving around chasing big deal fireworks. I bought the kids ICEE’s. We stayed up til midnight. We ate way too many hot dogs. More than our share of red/white/blue popsicles. Like I said, all wisdom out the window.



I’m sure your weekend was way more exciting than ours, and your may be just as ready as we are to have some “real food.”

We’re more than ready for some Lemon Basil Chicken Linguine, y’all. Freshly squeezed lemons, fresh basil, grilled chicken, and toothsome linguine…all combined into one luscious dish you’ll feel great about.



This Lemon Basil Chicken Linguine is light, refreshing, yet 120% flavorful. The lemons impart a wonderfully bright tanginess. The basil is fresh and tasty. We opted for simple grilled chicken breasts for the healthy protein. Feel free to use shredded leftover rotisserie, if you want to make this dish even faster. Or forgo the chicken completely for a meatless rendition.

Either way, you’ll be dishing up a tasty meal that’s simple, quick, and mouthwatering. Healthy to boot. Perfect way to bounce back after a long holiday weekend.


Here’s to late summer nights with brightly lit skies. To consuming too much party food with people you love. And to the making of memories. Enjoy.


This 30-Minute Lemon Basil Chicken Linguine comes together quickly, easily, and tastes fantastic. Lemons and basil make this dish refreshingly light yet flavorful. Add grilled chicken for a gratifying weeknight meal.

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes

Yield: 4



  • 3 boneless, skinless chicken breasts, dried with paper towels
  • kosher salt and freshly ground black pepper
  • 8 oz dried linguine
  • 4 TB salted butter
  • 2 1/2 TB flour
  • 1 cup regular chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup basil leaves, torn or chopped
  • 1/2 cup freshly shaved parmesan cheese
  • Note: If you’d like to add veggies, simply boil some spinach or kale leaves along with the pasta during last 2 minutes of cooking.


  1. Sprinkle both sides of chicken breasts with a light layer of kosher salt and freshly ground black pepper. Grease and heat outdoor grill or indoor cast iron grill pan. Grill chicken over medium-high heat until just cooked, approx 3-4 min. per side, depending on thickness. Set aside and keep warm.
  2. Bring a large pot of salted water to boil. Cook linguine according to package instructions, to al dente. Drain and keep warm.
  3. While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined. Add chicken broth, lemon juice, salt, garlic powder, and black pepper. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened. Toss sauce with cooked linguine. Slice grilled chicken and toss with linguine. Divide into 4 plates. Sprinkle basil and parmesan onto plates and serve.


  • Serving Size: 1
  • Calories: 674
  • Sugar: 2.5 g
  • Sodium: 727.2 mg
  • Fat: 16.6 g
  • Carbohydrates: 104.4 g
  • Protein: 24.8 g
  • Cholesterol: 54.5 mg

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