This linguine with chicken in an onion cream sauce recipe is a delicious one to enjoy any night of the week.
The end result is perfectly cooked linguine pasta and tender strips of chicken coated in a deliciously creamy and full of flavour onion sauce. There's a richness in the sauce that comes from the initial cooking of the garlic, chicken strips and then the onions. Chicken stock is then added and simmered along with the chicken...this provides a delicious base before the cream, milk, spring onions and parmesan are added. It tastes very indulgent, but isn't too heavy.
You might want some delicious crusty bread to soak up the yummy sauce!!
Tip
- This linguine with chicken in an onion cream sauce recipe is easily adapted if you're cooking for less or more people.
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How to make this Linguine with Chicken in an Onion Cream Sauce
Ingredients
- 1 tbsp olive oil
- 30g butter
- 1 clove garlic, crushed
- 500g chicken breasts, butterflied and cut into thin strips
- salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 chicken stock pot, or cube (crumbled)
- 125ml water
- 300ml double cream (I use Elmlea to reduce the calories!)
- 175ml semi skimmed milk
- 6 spring onions, sliced diagonally
- 35g parmesan cheese, grated
- 300g dried linguine
- a small handful of flat leaf parsley, roughly chopped, to garnish
Instructions
- Heat the oil and butter with the garlic in a large frying pan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 1 to 2 minutes). Season the chicken with salt and freshly ground black pepper, then add it to the pan and increase the heat to medium. Fry for 3 to 4 minutes until the chicken starts to colour all over. Remove the pan from the heat and then the chicken from the pan using a slotted spoon, leaving the oil. Set the chicken aside on a plate.
- Reheat the oil in the pan over a medium to low heat, add the onion and gently fry it for 4 to 5 minutes, until soft. Add the stock pot or crumbled stock cube and the water. Bring to the boil, add the chicken back into the pan, then simmer over a medium to low heat for 10 minutes, stirring occasionally.
- Meanwhile cook the linguine in a large saucepan as per the packet instructions, drain and set aside until the chicken and sauce is ready.
- Remove the pan with the chicken and sauce from the heat, stir in the cream, milk, spring onions and parmesan.Return the pan to the heat and simmer until heated through and slightly thickened (approx. 3 to 5 minutes). Check the seasoning and then add the cooked pasta to the sauce and stir to combine well.
- Divide the pasta with chicken and sauce into warm bowls, garnish with chopped parsley, serve and enjoy...with some delicious crusty bread to soak up the yummy sauce!!
Serving suggestions
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Linguine with Chicken in an Onion Cream Sauce
Equipment
Ingredients
- 1 tbsp olive oil
- 30 g (1.1 oz) butter
- 1 clove garlic crushed
- 500 g (1.1 lb) chicken breasts butterflied and cut into thin strips
- salt and freshly ground black pepper
- 1 onion finely chopped
- 1 chicken stock pot or cube (crumbled)
- 125 ml (½ cup) water
- 300 ml (1 ⅓ cups) double cream (I use Elmlea to reduce the calories!)
- 175 ml (¾ cup) semi skimmed milk
- 6 spring onions sliced diagonally
- 35 g (1.2 oz) parmesan cheese grated
- 300 g (10.6 oz) dried linguine
- a small handful of flat leaf parsley roughly chopped, to garnish
Instructions
- Heat the oil and butter with the garlic in a large frying pan over a medium to low heat. Cook the garlic until just beginning to colour (approx. 1 to 2 minutes). Season the chicken with salt and freshly ground black pepper, then add it to the pan and increase the heat to medium. Fry for 3 to 4 minutes until the chicken starts to colour all over. Remove the pan from the heat and then the chicken from the pan using a slotted spoon, leaving the oil. Set the chicken aside on a plate.
- Reheat the oil in the pan over a medium to low heat, add the onion and gently fry it for 4 to 5 minutes, until soft. Add the stock pot or crumbled stock cube and the water. Bring to the boil, add the chicken back into the pan, then simmer over a medium to low heat for 10 minutes, stirring occasionally.
- Meanwhile cook the linguine in a large saucepan as per the packet instructions, drain and set aside until the chicken and sauce is ready.
- Remove the pan with the chicken and sauce from the heat, stir in the cream, milk, spring onions and parmesan.Return the pan to the heat and simmer until heated through and slightly thickened (approx. 3 to 5 minutes). Check the seasoning and then add the cooked pasta to the sauce and stir to combine well.
- Divide the pasta with chicken and sauce into warm bowls, garnish with chopped parsley, serve and enjoy...with some delicious crusty bread to soak up the yummy sauce!!
Notes
- This linguine with chicken in an onion cream sauce recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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