Wednesday, March 19, 2014

Creamy Balsamic Chicken Linguine

If you love pasta and you love chicken and you are looking for a 20 minute dinner to whip up on a busy day, this is the dish for you!

It is super simple, it tastes AH-MAZING and it took 20 minutes!

What you need,

2 chicken boneless skinless chicken breasts cut into 1 inch pieces
Salt and Pepper
1 tsp. olive oil
½ tsp. dried thyme
½ tsp. seasoning salt
½ tsp. garlic powder
¼ tsp. fresh cracked black pepper
2 tbsp. minced fresh parsley
1 15 oz. jar of Alfredo sauce (I used Classico)
1½ tbsp. Balsamic Vinegar
½ lb. linguine noodles

In a large non-stick skillet heat the oil over medium high heat.

Pat the chicken bites dry with a paper towel and season with salt and pepper. Cook over medium high heat for 5-6 minutes until the chicken is well browned and almost cooked through.
Remove the chicken from the pan and set aside.

Reduce the heat to medium and add the Alfredo sauce to the pan. Stir in the balsamic vinegar, thyme, seasoning salt, garlic powder and fresh cracked pepper.

Meanwhile cook the linguine according to package directions. Drain and set aside.

Add the chicken back to the sauce and stir to coat. Let the chicken simmer in the sauce for 2-3 minutes just until the chicken is cooked through.
Add the linguine to the sauce and toss carefully to coat. Stir in the fresh parsley just before serving.

I served mine with some lovely asparagus with a little butter and lemon, it was a wonderful dinner.

The sauce is so creamy and tangy, pasta perfection!


Recipe adapted from Lauren’s Latest


  1. Looks good! I bet the balsamic gives it a really interesting flavour! I will be trying this out soon.

  2. No Alfredo sauce here in the UK! It just doesn't exist! Boo!!