Description
This creamy chicken linguine recipe features tender strips of chicken cooked to perfection, combined with a rich and velvety Parmesan cream sauce, sautéed mushrooms, garlic, and onions. Tossed with al dente linguine and garnished with fresh parsley, it’s an easy yet elegant Italian-American main course perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Chicken
- 2 boneless skinless chicken breasts, cut into thin strips
- Salt and pepper, to season
- 1 tablespoon olive oil
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: Season the chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the minced garlic, finely diced onion, and sliced mushrooms. Sauté for 3–4 minutes until the vegetables are softened and fragrant.
- Make the Cream Sauce: Reduce the heat to medium, then pour in the heavy cream and chicken broth. Let the mixture simmer gently for 4–5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Season the Sauce: Stir in the grated Parmesan cheese, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Mix well until the cheese has melted into the sauce.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet and toss them with the creamy sauce to coat evenly.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss everything together until the pasta is thoroughly coated with the sauce and chicken is evenly distributed.
- Garnish and Serve: Sprinkle the chopped fresh parsley and additional Parmesan cheese over the top before serving warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of the chicken broth.
