Search thousands of recipes reviewed by home cooks like you.

Chicken Linguine a la Me

Chicken Linguine a la Me

  • Prep

  • Cook

  • Ready In

BLONDIE1020

Toss linguine with yummy bites of chicken in a creamy, garlic-flavored cheese sauce. Vegetables add that perfect flavor for the home run meal.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 779 kcal
  • 39%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  2. Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
  3. While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
  4. Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Mom's Place
11
3/20/2009

I made this last night and my family raved over this! I did not feel that this sauce is more like broccoli/cheese soup, as the consistency was much thicker and tastier. I did add more garlic as we are a garlic family and did not add onions because our children do not enjoy them. I will make this again, and I'm sure my family will be asking for it again as well!

recipes need gluten
9
1/6/2010

This had great taste and will make this again. I have a problem with cheese and chicken lumping together when I melt cheese. So when I made this, I added the milk and cheese to the flour mixture and let the cheese melt then added it to the chicken and veggies. I cooked the veggies in olive oil (calories) and and used chicken boullion b/c that's what I had

Pam-3BoysMama
8
12/7/2010

Okay - one MAJOR difference between my picture and the recipe - I realized after chopping the other vegetables that my broccoli was no longer edible. I used thawed frozen peas instead. I used two large chicken breasts, which were more than enough. Very tasty recipe - comfort food - perfect for this cold, snowy evening.