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Spicy Chicken Linguine Recipe

Spicy Chicken Linguine Recipe

Our state is famous for its green chilies. Naturally, my husband and I included them in this linguine dish we invented. The sauce is also excellent with spaghetti or fettuccine noodles. All of our five children, ages 3 to 13, love it.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 2-1/2 cups milk
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 12 ounces uncooked linguine
  • 3 cups cubed cooked chicken
  • 1 can (4 ounces) diced green chilies


  • 1. In a large saucepan, melt butter. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheeses. Cook and stir for 8-10 minutes or until cheese is melted.
  • 2. Meanwhile, cook linguine according to package directions. Add chicken and chilies to cheese sauce; cook 5 minutes longer or until heated through. Drain linguine; top with chicken mixture. Yield: 6 servings.

Nutritional Facts

1 cup equals 675 calories, 34 g fat (19 g saturated fat), 148 mg cholesterol, 604 mg sodium, 52 g carbohydrate, 3 g fiber, 40 g protein.

Reviews for Spicy Chicken Linguine

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Reviewed Jul. 21, 2013

"Make this for the whole family and they loved it! Will be making it again. Thanks!!"

Reviewed Apr. 1, 2013

"I used garlic salt instead of powder, and didn't use chilies. This is amazing sauce!!!"

Reviewed Mar. 20, 2013

"This was so wonderfully easy and quick to prepare! I loved the spiciness of the green chilies (just right and not too spicy)! I will make this again and again! Thanks so much for posting!"

Reviewed Dec. 6, 2012

"A bit sticky and dull."

Reviewed Dec. 15, 2009

"We enjoyed a "healthified" version of this dish. I used margarine instead of butter, water instead of milk, Neufchatel cheese instead of cream cheese, 1/2 the chicken, and added a 1/4 onion (diced), 1/4 green bell pepper (diced), 2 carrots (coined), and a stalk of fresh broccoli. I sauted the onion, carrots, and broccoli stem in the butter until soft. Then I added the green bell pepper. Once all that was soft, I continued on with the recipe and added the flour, garlic, and pepper. I added the broccoli florets in with the chicken and chilies. I think next time I might only use 1/3rd teaspoon of black pepper as it nearly made both of us sneeze while eating it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.