Tuscan Garlic Chicken Linguine + Video

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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!

Titled Image: Tuscan Garlic Chicken and Linguine


Chicken Linguine

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.

Recipe Video

To see us make this recipe for chicken linguine from start to finish, watch the video in this post!

I love cooking with Chardonnay — both in the food and maybe with a glass on the side!

Find it in chicken linguine recipes boasting Greek flavors or this homemade version of Chicken Vino Bianco from Olive Garden.

It’s also a delicious addition to shrimp scampi or steamed clams!

cooked chicken breast in a skillet

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.
cooking sliced red bell peppers

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.

adding cream and veggies to skillet

Serving Suggestions

Tranform this easy chicken linguine into a full Italian spread with a big bowl of salad and some breadsticks or garlic knots.

Roasted veggies like broccoli or green beans are another great addition to Tuscan garlic chicken, or dip grilled asparagus right in the lemon garlic sauce!

And don’t forget dessert! Finish off your meal with an affogato or a big slice of tiramisu cake.

adding linguine to skillet

Chicken Linguine Recipes FAQ

Can I use cutlets in this recipe for chicken linguine?

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.

What else can I add to chicken linguine recipes?

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.

Can I save leftover creamy Tuscan garlic chicken?

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.

sliced tuscan garlic chicken

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tuscan garlic chicken close up

Tuscan garlic chicken linguine in a skillet

Tuscan Chicken Pasta + Video

Donna Elick
Make Tuscan Chicken Pasta for a restaurant-style dinner at home. It's a simple recipe with fresh ingredients, ready in just 20 minutes!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Method Stovetop
Servings 4


  • 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.


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.


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!
Tuscan Garlic Chicken Linguine - PIN

Originally published October 2017, updated and republished September 2023

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  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.

  5. I think the wine curdled the cream. It didn’t come out creamy at all.
    I used preshredded parm could that have been why it didn’t melt right?

    1. Ali, I’ve used preshredded and freshly shredded Parmesan cheese in sauces. In my experience, there is little difference. Parmesan is such a hard cheese that it doesn’t melt well. I like to use an Italian blend to get a creamier sauce. I used only Parmesan in this recipe because I wanted to follow the recipe as written for my first try. It’s a delicious recipe but I will use the blend next time.

  6. 5 stars
    Very good! I made this tonight and we all really enjoyed it. It’s definitely a keeper. After adding the chicken on top, I put a slice of mozzarella on each piece of chicken and put the dish under the broiler to melt them. I’m going to try using a blend of cheeses in the sauce, such as an Italian blend, next time instead of only Parmesan to change it up. Thanks!

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