Creamy Chicken Linguine

    Creamy Chicken Linguine

    39saves
    50min


    454 people made this

    About this recipe: A wonderful pasta dish to enjoy any day of the week. Chicken breasts are pan-fried, sliced and served on top of linguine with a cream sauce.

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 30g butter
    • 1 clove garlic, finely chopped
    • 6 skinless, boneless chicken breast fillets
    • 450g linguine pasta
    • 1 onion, chopped
    • 1 cube chicken stock, crumbled
    • 125ml water
    • 300ml double cream
    • 175ml milk
    • 4 spring onions, sliced diagonally into 1.25cm pieces
    • 80g grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large frying 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.
    2. Meanwhile, cook pasta according to directions on package. Drain.
    3. Re-heat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add crumbled stock cube and water; bring to the boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, spring onions and Parmesan cheese.
    4. 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.

    Recently viewed

    Reviews (3)

    TaylorDownes
    1

    Really enjoyed this, made it for 4 people instead of 8, maybe worthwhile to put the ingredients up in smaller portions Lovely meal though !! - 23 Apr 2016

    ShelleyWithers
    1

    This meal is beautiful, I have made it several times. But for a healthier option, try using crème fraiche & a little more Parmesan cheese. - 08 Oct 2013

    0

    I have been looking for this recipe for some time now. Cooked it for 4 people and it was so good. I would make more sauce for next time though. - 15 Jul 2016

    Write a review

    Click on stars to rate