Creamy Tuscan Chicken Linguine
Ready to impress your taste buds (and possibly your dinner guests)? This Creamy Tuscan Chicken Linguine is here to make your night extra delicious.
It’s got tender bite-sized chicken, perfectly cooked linguine, and a creamy sauce that’s the stuff of dreams.
Toss in sun-dried tomatoes and garnish with fresh basil, and you’ve got yourself a meal that feels restaurant-level fancy without all the hassle.
Rich, satisfying, and packed with flavour, this dish strikes the perfect balance between indulgent and wholesome. Let’s get cooking!
Why You’ll Love It
This Creamy Tuscan Chicken Linguine is rich, savoury, and packed with flavour.
The cream sauce clings to every strand of linguine, while the sun-dried tomatoes add a tangy punch, and the basil keeps things fresh.
Pair it with a crisp white wine or a sparkling water with lemon— it’s got that restaurant-quality feel but made right in your own kitchen.
Serve it up for date night, family dinner, or just because you deserve something amazing. It’s pasta perfection every single time.
Ingredients
For the Chicken
● 2 large chicken breasts, cut into bite-sized pieces
● Salt and black pepper, to taste
● 1 tsp Italian seasoning
● 1 tbsp olive oil
For the Pasta
● 300g linguine
● 1 tbsp butter
● 3 garlic cloves, minced
● 1 cup heavy cream
● ½ cup grated Parmesan cheese
● ½ cup chopped sun-dried tomatoes (in oil, drained)
● ½ tsp crushed red pepper flakes (optional, for a bit of heat)
● Salt and black pepper, to taste
For Garnish
● Fresh basil leaves, torn or chopped
● Extra Parmesan cheese (optional)
How to Make It
1. Cook the Linguine
Start by boiling salted water. Cook the linguine until al dente, reserving ½ cup of pasta water before draining. Set the pasta aside.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken with salt, black pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until golden brown and fully cooked. Remove from the skillet and set aside.
3. Build the Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds.
Pour in the heavy cream and gently whisk it, letting it simmer for a minute. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy.
Toss in the sun-dried tomatoes and, if you’re feeling spicy, add crushed red pepper flakes. Adjust the seasoning with salt and black pepper to taste.
4. Bring It All Together
Add the cooked linguine to the skillet and toss it in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Gently fold in the cooked chicken to make sure every bite gets that saucy goodness.
5. Garnish and Serve
Plate the pasta and sprinkle it generously with fresh basil leaves for that fragrant pop of flavour.
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