Spicy Chicken Linguine Recipe

4.5 5 8
Spicy Chicken Linguine Recipe
Spicy Chicken Linguine Recipe photo by Taste of Home
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Spicy Chicken Linguine Recipe

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4.5 5 8
Publisher Photo
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.
Recommended: 52 Date Night Dinners
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Spicy Chicken Linguine in Country Woman May/June 2001, p31

Nutritional Facts

1 cup: 675 calories, 34g fat (19g saturated fat), 148mg cholesterol, 604mg sodium, 52g carbohydrate (8g sugars, 3g fiber), 40g protein.

  • 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.
Originally published as Spicy Chicken Linguine in Country Woman May/June 2001, p31

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Reviews forSpicy Chicken Linguine

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sparklingpurple User ID: 2622078 53548
Reviewed Jul. 21, 2013

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

MY REVIEW
Malinrose User ID: 4255698 53547
Reviewed Apr. 1, 2013

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

MY REVIEW
yooper38 User ID: 3047774 79349
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!"

MY REVIEW
deannasnz User ID: 6542477 36058
Reviewed Dec. 6, 2012

"A bit sticky and dull."

MY REVIEW
keverwann User ID: 1807985 95737
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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