Tuscan Garlic Chicken and Linguine (With Video)

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Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.

Tuscan garlic chicken and linguine

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Helpful Tips to make Tuscan Garlic Chicken and Linguine:

  • Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
  • If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

What you will need to make Tuscan Garlic Chicken and Linguine:

  • A large skillet with a lid – to help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
  • Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
  • Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite one-pot recipes: 

One-Pot Cheesy Greek Pasta with Chicken

30-Minute Chicken and Dumplings

Super Simple Mac and Cheese Italian Style

Bacon Beer Cheese Soup  


pot of Italian chicken linguine

Tuscan Garlic Chicken and Linguine + Video

Donna Elick
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
Tried this recipe?Please comment and review!
Prep Time 20 mins
Total Time 20 mins
Course Main
Cuisine Italian
Method Stovetop
Servings 4

Ingredients
 

  • 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound linguine pasta, uncooked
  • 3 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 red bell peppers, cored, seeded and cut into thin strips
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup Chardonnay
  • 2 teaspoons Italian Seasoning Blend
  • 2 cups half-and-half
  • 1 cup freshly shredded Parmesan cheese
  • 5 ounces fresh spinach
  • 1/4 cup chopped fresh Italian parsley

Instructions
 

  • Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
  • Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
  • Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
  • Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

Video

Donna’s Notes

Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

Nutrition

Serving: 1 | Calories: 989cal | Carbohydrates: 101g | Protein: 52g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 1270mg | Sugar: 11g | Fiber: 6g | Calcium: 453mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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61 Comments

  1. We LOVE the slow cooker three cheese Mac n cheese. This recipe works just as easily on the stovetop if you have a large crowd that won t fit in your cooker. Just cook t pasta separately, ready in minutes. Thanks for all the great recipes. [email protected]

  2. My favorite slow cooker recipe is Chipotle Sweet Pulled Pork. It can be eaten in a sandwich, a quesadilla or in a taco.

  3. For the longest time I did not like my slow cooker and I've had a few over the years. Finally, I received a Cuisinart slow cooker and LOVE it. So it's still a whole new world to me, since I rarely used my other ones. One super easy recipe I've been making a lot (for my picky, elderly parents) is: 1 chuck steak, 1 onion, 1 bell pepper, fresh garlic, 2 cups water. I season the steak with a Cajun seasoning and then brown it in the slow cooker on the brown/saute setting. Then I add all the other ingredients and cook on high until it starts bubbling, then reduce it to low for a total of 6 hours. I serve it over rice.

  4. It's so hard to pick a favorite. I absolutely loved the Slow Cooker Taco Soup. It was good as a soup and also when I wanted something different, I mixed it in with some rice and melted cheese on top. Wonderful.

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