Light and Creamy Chicken Tomato Linguine
Indulge in the perfect balance of comfort and freshness with this Light and Creamy Chicken Tomato Linguine. Featuring tender slices of golden-browned chicken breast, al dente linguine, and a luscious tomato-basil cream sauce, this dish is both satisfying and irresistibly light. Bursting with flavor from sweet cherry tomatoes, fragrant garlic, and a hint of Parmesan cheese, it’s a quick 35-minute recipe that feels gourmet without the fuss. Perfect for weeknight dinners or an elegant date night, this creamy pasta comes together with minimal effort and pairs beautifully with a crisp green salad or garlic bread. Don’t forget the fresh basil and an extra sprinkle of Parmesan for a mouthwatering finish!
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Recipe Information
Ingredients
- 12 oz linguine
- 2 medium chicken breast
- 2 tbsp olive oil
- 3 large garlic cloves
- 2 cups cherry tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp unsalted butter
- 1 handful fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and let it rest on a plate for 5 minutes before slicing into thin strips.
Add the remaining 1 tablespoon of olive oil to the same skillet. Mince the garlic cloves and sauté them in the hot oil over medium heat until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices. Use the back of a spoon to gently crush some of the tomatoes to create a light sauce.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and butter. Stir until the cheese melts and the sauce becomes smooth and creamy.
Taste the sauce and season with salt, black pepper, and red pepper flakes if desired. If the sauce seems too thick, add a splash of the reserved pasta cooking water to thin it out.
Add the cooked linguine and sliced chicken to the skillet with the sauce. Toss everything together until well coated.
Roughly chop the fresh basil leaves and sprinkle them over the pasta. Toss to combine.
Serve the Light and Creamy Chicken Tomato Linguine warm, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
