Creamy Chicken Linguine

    50 minutes

    A creamy chicken sauce is combined with linguine pasta to create this easy dinner. Ideal served with garlic bread and a white wine.

    21 people made this

    Serves: 4 

    • 250g linguine pasta
    • 2 tablespoons butter
    • 3 spring onions, sliced
    • 5 cloves garlic, diced
    • 125g fresh mushrooms, sliced
    • 1 small head broccoli, diced
    • 435ml chicken stock
    • 3 skinless, boneless chicken breast, cut into bite size pieces
    • 65g butter
    • 1/4 cup (30g) plain flour
    • 1 cup (250ml) milk
    • 250g Tasty cheese, cubed
    • 1 pinch salt and ground black pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fill a large saucepan 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 saucepan over medium-high heat. Stir in the onions, garlic, mushrooms and broccoli then cook and stir for 5 minutes.
    3. Pour in the chicken stock then cover and simmer until broccoli is just tender. Stir in the chicken and cook until chicken is no longer pink in the centre; about 5 minutes.
    4. While the chicken is cooking melt the butter in a saucepan over medium-low heat. Whisk in the flour then stir until the mixture becomes paste-like and light golden brown; about 5 minutes.
    5. 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.
    6. Stir in the cheese then reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

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    Reviews in English (18)


    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!  -  18 Mar 2009  (Review from Allrecipes USA and Canada)


    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  -  05 Jan 2010  (Review from Allrecipes USA and Canada)


    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.  -  06 Dec 2010  (Review from Allrecipes USA and Canada)