Garlic Chicken Linguine Recipes

GARLIC CHICKEN PASTA

Steps:

• Cook pasta according to box directions.
• Sauté chicken in oiled saucepan until cooked through.
• In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes.
• Add chicken and tomatoes, cover and remove from heat.
• For sauce: Simmer garlic in butter until softened, about 2-3 minutes.
• Lower heat, stir in flour; cook 1 minute, stirring constantly.
• Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through.
• Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!

CREAMY CHICKEN ON LINGUINE

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.

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

LINGUINE WITH CHICKEN, GARLIC AND BASIL

Steps:

• Heat 1/4 cup oil in heavy small skillet over medium heat.
• Add garlic and saute until light golden brown, about 6 minutes.
• Strain oil into glass measuring cup; reserve garlic.
• Add enough oil to measuring cup to measure 1/4 cup.
• Set aside.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
• Add chicken and saute 5 minutes.
• Add poblanos and saute 2 minutes.
• Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
• Remove from heat.
• Add butter and stir just until melted.
• Drain linguine and place in large bowl.
• Add chicken mixture and 1/2 cup Parmesan; toss to coat.
• Season with salt and pepper.
• Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
• Serve with remaining Parmesan.

GARLIC CHICKEN LINGUINE

Steps:

• 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 and transfer to a serving bowl.
• Combine olive oil and garlic in a saucepan over medium heat; cook and stir until fragrant, about 3 minutes. Add tomatoes; cover saucepan and simmer until tomatoes are cooked down into a sauce, 7 to 10 minutes.
• Mix chicken, prosciutto, and basil into tomato sauce; cook and stir until chicken is heated through, about 3 minutes. Spoon sauce over pasta and top with Romano cheese.

EASY ONE-POT CHICKEN AND BROCCOLI LINGUINE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the broth; mix well. Add linguine and bring to boil. Reduce heat to medium heat. Boil gently, uncovered, stirring occasionally, for 8 minutes.
• Stir in broccoli, cream cheese and lemon juice. Cook 3 to 4 minutes, stirring often, or until the pasta is tender and the chicken is cooked through. Sprinkle with basil.

TUSCAN GARLIC CHICKEN AND LINGUINE + VIDEO

Steps:

• Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it's al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
• Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it's a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
• Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
• Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

LEMON AND GARLIC CHICKEN OVER LINGUINE

Steps:

• Add chicken to a bowl large enough to hold it all and add the garlic, white wine, salt & pepper and the corn starch. Allow to marinate for 20 minutes. Heat a skillet and add the extra virgin olive oil, when oil is hot add everything from the chicken bowl and sauté until chicken begins to brown. Add the lemon juice and chicken stock and allow to simmer until it begins to thicken. At the same time as you are preparing the above on a separate burner have your linguine boiling and drain when it reaches your desired doneness, I like mine very al dente. If sauce is too thick some water or more chicken stock may be added. Toss your pasta, chicken and parsley together and put in large serving dish. Sprinkle your cheese over the top and serve. Enjoy!