Thyme, onion and chicken pasta

    40 min

    Fresh thyme, spring onion, regular onion, garlic and Parmesan are tossed with linguine pasta and chicken breast for an easy but satisfying dish. You could use another pasta - such as spaghetti or fettuccine - if desired.

    25 people made this

    Serves: 4 

    • 225g linguine pasta
    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, roughly chopped
    • 4 spring onions, cut into small pieces, white and green parts separated
    • 2 skinless, boneless chicken breast fillets, cut into small pieces
    • 3 sprigs fresh thyme
    • 1 clove garlic, minced
    • salt and ground black pepper to taste
    • 80g grated Parmesan cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly-salted water to the boil. Cook the linguine in the boiling water until al dente, about 11 minutes. Drain, reserving about 175ml of the pasta water. Place the drained pasta in a large bowl.
    2. Melt the butter with the olive oil in a large frying pan over low heat. Cook the onion and white parts of the spring onion in the butter and oil for about 10 minutes.
    3. Stir the green parts of the spring onions, the chicken, thyme and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the centre, about 10 minutes more.
    4. Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.

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    Reviews in English (24)


    Simple and comforting. Recipe didn't specify whole wheat pasta, but descriptive sentance did. That's what I used. I added a bit more minced garlic, like a whole other clove and fresh parmesan. We ate every little bit. Sometimes, it dosen't have to be overdone to be a good recipe.  -  02 Aug 2009  (Review from Allrecipes US | Canada)


    While this is good, I can't say that the family was wild about it. The fresh thyme could easily be substituted with basil or oregano if you prefer another flavor. I didn't have the fresh thyme, so I used a rounded teaspoon of pesto sauce for each sprig of thyme. Instead of using 3/4 c of salted pasta water to make the sauce, I used a smaller amount of chicken broth and then simmered it just a little to get it to thicken. We also didn't think it needed as much Parmesan cheese as the recipe states.  -  24 Sep 2009  (Review from Allrecipes US | Canada)


    Really good! I'll make again; tweaked it with red pepper flakes and black pepper for heat.  -  03 Aug 2009  (Review from Allrecipes US | Canada)