Skillet Chicken Linguine is a simple recipe that’s ready in 20 minutes. Featuring a rich and creamy Chardonnay cream sauce, this Tuscan garlic chicken is one meal you won’t want to miss!
There is nothing quite like a restaurant-style dinner that comes together in a snap.
And you can never go wrong with the classic combo of tender, juicy chicken and a plate full of pasta!
Boasting a silky wine sauce and plenty of cheese, this creamy Tuscan garlic chicken is one for the books — your family will ask for it again and again.
I love cooking with Chardonnay — both in the food and maybe with a glass on the side!
Ingredient Notes and Substitutions
- Chicken – Boneless skinless breasts are best in this recipe for chicken linguine, though thighs would work too.
Keep in mind that thighs take a bit longer to cook, so always test the internal temperature to be sure they’re done.
- Pasta – You can’t have chicken linguine without the linguine!
Cook to al dente according to the package directions, since the noodles will soften a bit more in the sauce.
Fettucine will also work in most chicken linguine recipes as the shape and length are similar.
- Wine – I love the buttery flavor of Chardonnay and always have a bottle on hand.
Sauvignon Blanc will work in a pinch, or substitute chicken stock if you are sensitive to alcohol.
- Italian Seasoning – This blend of spices comes ready to go in the spice aisle of your grocery store.
You can also make your own with dried basil, oregano, rosemary, thyme, and marjoram — or whichever of those you have on hand.
Tips for Making Skillet Chicken Linguine
- Boil water in a flash!
After salting the water, cover your pot with a lid — the water will be bubbling in no time. Just be sure not to leave it unattended, or you may have a boil-over to clean up.
- Use a meat thermometer.
Since chicken breasts vary in both overall size and thickness, cooking time can vary.
Always be sure that your poultry is cooked through by checking the internal temperature. It’s done when it reaches 165°F in the thickest part.
- Reserve some pasta water.
This starchy liquid helps bring the creamy Tuscan garlic chicken sauce together and get it to the right consistency.
Need an easy substitute for pasta water (because you forgot and already drained the noodles)? Mix 1/4 teaspoon of cornstarch into 1 cup of water, then microwave for a few minutes until hot.
Chicken Linguine Recipes FAQ
Absolutely! The poultry cooks separately, so you can use whatever you have on hand.
Tenderloins would also work, especially if you plan on halving the recipe. If your chicken breasts are particularly thick, you may want to slice them into cutlets anyway.
Veggies are always a welcome addition to chicken and pasta. Mushrooms would go well with the sauce, as would zucchini.
To amp up the garlic flavor, toss some finely chopped shallots in with the peppers!
You could also swap fresh bell peppers with a jar of roasted red peppers — just be sure they are julienned or slice larger pieces yourself.
Yes! Allow the dish to cool, then transfer leftovers — noodles and all — into an airtight container. You may want to slice the chicken ahead of time so it’s easier to reheat later.
Return chicken linguine to a skillet on the stove, along with a splash of water or chicken broth, and cover with a lid. Heat over medium-low heat until everything is warmed through.
With love, from our simple kitchen to yours.
Other One Pot Recipes
Tuscan Garlic Chicken Linguine + Video
- 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
- 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.
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.
Originally published October 2017, updated and republished September 2023
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