Indulge in a delightful culinary journey with our curated collection of chicken and linguine pasta recipes, promising an explosion of flavors and textures that will tantalize your taste buds. Embark on a culinary adventure with our classic chicken and linguine Alfredo, a rich and creamy masterpiece that epitomizes comfort food. For a zesty twist, try our lemon chicken linguine, where tangy lemon and aromatic herbs create a refreshing and vibrant dish. If you crave a spicy kick, our spicy chicken linguine with sun-dried tomatoes and spinach will deliver a delightful balance of heat and savory flavors. For a lighter option, our chicken and linguine with pesto sauce offers a vibrant green sauce made from fresh basil, pine nuts, and Parmesan cheese. And for those who love seafood, our shrimp and linguine with creamy tomato sauce combines succulent shrimp with a velvety tomato sauce for a truly indulgent meal.
Check out the recipes below so you can choose the best recipe for yourself!
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!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In 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.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat 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.
- 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.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
CAJUN CHICKEN & PASTA
This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
LEMON CHICKEN LINGUINE
A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.
Provided by MandAs
Categories Chicken
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
- Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
- Remove chicken from the pan.
- Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
- Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
OVEN CHICKEN AND LINGUINI
Easy and delicious. Add more pepper flakes if you like it spicy.
Provided by CHEFTASMAN
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 41.9 g, Cholesterol 129.2 mg, Fat 30.2 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 12.7 g, Sodium 602.5 mg, Sugar 2.8 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh vegetables, free-range chicken, and high-quality pasta.
- Don't overcook the chicken: Chicken is a delicate protein, and it can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest before slicing.
- Use a flavorful sauce: The sauce is what really brings a chicken and linguine dish together. Be sure to use a sauce that has a lot of flavor, such as a tomato sauce, pesto, or Alfredo sauce.
- Garnish with fresh herbs: Fresh herbs can really brighten up a dish and add a pop of flavor. Try garnishing your chicken and linguine with parsley, basil, or oregano.
Conclusion:
Chicken and linguine is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious chicken and linguine dish that your family and friends will love.
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