Parmesan Chicken Linguine

Creamy Parmesan Chicken Linguine with bacon. A delightfully easy and flavourful pasta dish that’s as much at home at a weekday family dinner as it is at a dinner party. Simple but impressive.

Creamy Parmesan Chicken Linguine

This recipe was inspired by a reader who emailed me to ask if I had an egg-less recipe for pasta carbonara with chicken?

The classic recipe uses basic ingredients like pasta, garlic, pancetta, Parmesan and pepper.  However, the sauce is egg based, which she could not eat.

Crisp cooked bacon gives the sauce great flavour!

I suggested an alternative using cream and chicken stock. I tried it that evening myself and the kids loved it, so we’ve made it several times since at our house too.

Tip: When making pasta that is simmered and tossed for a short time in its sauce, like this recipe, I sometimes prepare the sauce in a wok.

Creamy Parmesan Chicken Linguine

The bottom part of the wok is small enough to simmer a sauce and the widening upper level leaves plenty of room to easily toss cooked pasta in it, ensuring an even coating of sauce throughout. 

This recipe is also quite adaptable to seafood. Grilled or sautéed shrimp, scallops or even clams would be delicious alternatives to chicken.

Deboned chicken breasts. Roast the skin and bones for stock.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here. 

Creamy Parmesan Chicken Linguine

You can even adapt this recipe to use leftover shredded or diced chicken. Just prepare the sauce and pasta as usual and add the leftover chicken in just the last few minutes to warm it through.

If you can’t get enough of great pasta dinner recipes, please check out our collection of 20 Best Pasta Dinners!

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Yield: 4

Parmesan Bacon Chicken Linguine

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Creamy Parmesan Chicken Linguine with bacon. A delightfully easy and flavourful pasta dish that's as much at home at a weekday family dinner as it is at a dinner party. Simple but impressive.

Print

Ingredients

• ¾ pound linguine
• 6 slices crisp cooked bacon,
• 1 pound boneless skinless chicken breasts
• 3 tbsp olive oil
• 6 cloves garlic
• 1 1/2 cups low sodium chicken stock
• 3/4 cup whipping cream
• 1/2 cup red bell pepper
• ½ cup grated Parmesan cheese
• 2 tbsp basil

Instructions

1. Cook the dry linguine to al dente in salted water and drain.
2. Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
3. Cut the chicken breasts into bite sized cubes and lightly season then with salt and pepper and pan fry them in the bacon fat for only a few minutes until fully cooked. Remove the chicken from the pan and then and set aside with the bacon.
4. Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
5. Add the chicken stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes.
6. Season with salt and pepper if needed, then add the bacon, red pepper and the chicken to the sauce. Simmer for only a minute or two to warm the chicken through before adding the cooked pasta and Parmesan cheese.
7. Toss together the pasta and sauce very well while still on the heat until the sauce thickens to the consistency you like.
8. Garnish with some reserved chopped bacon, extra Parmesan cheese and a sprinkle of fresh herbs if you like before serving.

Notes

You can even adapt this recipe to use leftover shredded or diced chicken. Just prepare the sauce and pasta as usual and add the leftover chicken in just the last few minutes to warm it through.

Nutrition Information

Yield

4

Serving Size

4 Servings
Amount Per Serving Calories 729Total Fat 52gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 30gCholesterol 166mgSodium 587mgCarbohydrates 32gFiber 2gSugar 2gProtein 41g

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