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!
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!
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.
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.
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.
Enjoy!
With love, from our simple kitchen to yours.
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Tuscan Garlic Chicken Linguine + Video
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
Nutrition
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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I have a favorite quick recipe. Chipped Steak and Pasta. Use your favorite chip steak, sauté it in a bit of olive oil and some chopped garlic. Add pasta sauce and already cooked pasta. Cover and allow for all the components to blend together. Adjust for salt and pepper and voila! Takes no more than 15-20 mins. You can also add things like mushrooms, roasted red peppers…have fun with it!
That chicken looks delicious. Will be printing it out when finished with my comment.
Thank you
Gosh, I have many favorite slow cooker recipes but getting right down to it, I would have to say I use my slow cooker the most when it comes to making soups of all kinds but then again I also like to make cobblers, as well as using it in my bread making.
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Chicken and Dumplings in 30 minutes
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Do you think you will or can do some air fryer recipies? Thank you so much!
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My absolute favorite is the Simple crock pot chicken and Dumplings!! Being from the mid-west (Wisconsin) and living in North Carolina, I miss my old family favorites. Mom made chicken and dumplings and it would take her all day. This recipe is so easy and tastes fantastic and reminds me of my Mom and my youth.
Any soup or stew, but love a baked potato śoup…
I've tried many of the recipes, my favorite is the Fully Loaded Cheesey Baked Potato Soup. I love all the ideas I get from the emails I get on the site. Can't wait to make this Tuscan garlic chicken!! I would love to win the Calaphon and Cookbook, nice birthday present!!! [email protected].
My all time favorite recipe is the Fully Loaded Potato Soup and I can't wait to make this Tuscan Garlic Chicken!! I would love to win the Giveaway of the Calphalon pan and Cookbook, a nice Birthday present! I love the recipe ideas I get from emails!! [email protected].
My favorite slow cooker recipe is the age old standby, Chicken n Dumplings
My favorite is slow cooker lasagna. So easy and so good!
My latest favourite slow cooker recipe of yours is the Triple Cheesy Mac and Cheese! YUMMY!!!
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My favorite use for the slow cooker is to make either stew or chili. So much easier than cooking either on the stovetop.
Your recipes are all really fantastic. I very much look forward to receiving them in my e-mail. It's difficult to pick a favorite, but One Pot Creamy Sun Dried Tomato Pasta is a wonderful one.
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Thanks!
The Best Ever Simple Crockpot Pulled Pork Sandwich Recipe.
I love the Olive Garden copy cat recipe of Chicken Vino Bianco!
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Lazy day chili!
The TSRI 3 cheese skillet lasagna is a family favorite of ours! Very quick, easy and tasty! All your recipes are always so yummy, I really appreciate the quick and easy stove top recipes!