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Spicy Chicken Linguine

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.
  • Makes
    6 servings


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


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

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  • sparklingpurple
    Jul 21, 2013

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

  • Malinrose
    Apr 1, 2013

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

  • yooper38
    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!

  • deannasnz
    Dec 6, 2012

    A bit sticky and dull.

  • keverwann
    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.