Chicken and Onion Linguine

    40 minutes

    An easy meal to make this ideal for a midweek dinner. Linguine is combined with diced chicken, onion and spring onion.

    24 people made this

    Serves: 4 

    • 250g linguine pasta
    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, cut into large dice
    • 4 spring onions, cut into 6mm pieces, white and green parts separated
    • 2 skinless, boneless chicken breast halves, cut into 6mm pieces
    • 3 sprigs fresh thyme
    • 1 clove garlic, crushed
    • 1 pinch salt and ground black pepper, to taste
    • 1 cup grated Parmesan cheese

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

    1. Bring a large saucepan of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite; about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl.
    2. Melt the butter with the olive oil in a large frypan over low heat. Cook the diced 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 then 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 USA and 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 USA and Canada)


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