Linguine with Chicken and Vegetables in a Cream Sauce

Linguine with Chicken and Vegetables in a Cream Sauce

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
MARIA BUJAK
Recipe by  MARIA BUJAK

“Moist chicken breasts are served with linguine in a creamy sauce dotted with broccoli, zucchini, and mushrooms.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. Lightly sprinkle the seasoning mixture over the chicken breasts. Reserve the remaining seasoning mix.
  2. Melt the butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook, covered, for 5 minutes. Pour in the white wine and reduce heat to medium. Continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a plate and set aside.
  3. While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  4. Bring a pot of lightly salted water to a boil. Add the broccoli, and cook for 1 minute, then drop in the zucchini. Cook uncovered until just tender, about 2 minutes more. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  5. Stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. Cook and stir until the mushrooms are tender, 3 to 5 minutes. Reduce heat to medium. Pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. Stir in the Parmesan cheese, red pepper flakes, and remaining seasoning mix. Add the cooked vegetables and linguine; toss. Season with salt and pepper to taste.

Share It

Reviews (10)

Rate This Recipe
midwestchef
22

midwestchef

This was very, very tasty - so that earned 5 stars; however the consistency was off (very, very runny)and that earned it 3 stars. Together we get 4 stars. I will make it again and thicken it with a roux next time.

ANNORENO
20

ANNORENO

The dish will not be runny if the sauce is left to simmer for the full 8 min. No chance it could be runny if using heavy cream and simmering. It was a nice, smooth sauce. I added sun dried tomatoes and a precooked rotisserie chicken to save on time. Omitted red pepper flakes and white wine for kids. Still quite good.

Oesi
16

Oesi

It's lovely! It's healthy! and it tastes great. Thanks so much for the recipe. My company loved it,

More Reviews

Similar Recipes

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine
(61)

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini
(43)

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Pasta with Chicken Mushroom Cream Sauce
(40)

Pasta with Chicken Mushroom Cream Sauce

Chicken with Buttery Lemon Cream Sauce
(21)

Chicken with Buttery Lemon Cream Sauce

Chicken and Kale in Parmesan Cream Sauce
(23)

Chicken and Kale in Parmesan Cream Sauce

Chicken Breasts in a Sour Cream and Wine Sauce
(16)

Chicken Breasts in a Sour Cream and Wine Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 44.4 g
  • 14%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

>

next recipe:

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini