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Chicken a la Linguine

Servings: 4
Author: Adapted From: The Dinner Fix, Cooking For the Rushed


  • 1-2 tbsp olive oil
  • 3 chicken breasts boneless & skinless cut into 1 inch pieces
  • 3-4 cloves garlic minced
  • 1 1/2 cups chicken broth
  • 1 cup cream 10%
  • 2 green onions chopped
  • hot chili flakes optional
  • salt and pepper to taste
  • 1/2 cup parsley chopped
  • Parmesan cheese


  • Place a pot of water over high heat. Once it comes to a boil salt your water (should taste like the ocean). Drop your pasta, stir once, lower your heat and cook until al dente (approx 6 minutes). Reserve 1 cup pasta water. Drain and set aside.
  • Heat oil in a large nonstick fry pan over medium heat. Salt and pepper your chicken pieces. Place chicken in the pan and brown. Add garlic cooking for a minute or so (careful not to brown it). Then add chicken broth to pan. Keep simmering and flipping chicken until broth has almost evaporated. Add green onion.
  • Once sauce has cooked down a little, remove chicken and set aside on a plate. Slowly whisk in cream until well combined and heated through. Return chicken to pan and heat gently in the sauce.
  • Put your cooked linguine into a serving bowl, add your chicken/sauce and toss well to combine. If the sauce appears dry, mix in some of the reserved pasta water. Toss on some Parmesan and an even a handful of chopped parsley. Serve immediately.