Chicken on Linguine Recipe

Olive oil: Used for sautéing the garlic and chicken, adding a subtle fruity flavor.

Garlic: Provides a fragrant and savory base for the sauce.

Chicken breast: The main protein in the dish, sliced thin for quick cooking.

Chicken broth: Adds depth and richness to the sauce.

Heavy cream: Creates a luscious, creamy texture for the sauce.

Linguine: A long, flat pasta that holds the sauce well.

Parmesan cheese: Adds a nutty, salty flavor to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity.

When cooking the linguine, make sure to salt the water generously. This is your only chance to season the pasta itself. For the chicken breast, slice it evenly to ensure it cooks uniformly. When adding the minced garlic to the olive oil, be careful not to burn it; burnt garlic can impart a bitter taste to the dish. To achieve a rich and creamy sauce, allow the chicken broth and heavy cream to simmer until it thickens to your desired consistency. Finally, when incorporating the grated parmesan cheese, do so off the heat to prevent the cheese from clumping and ensure a smooth, velvety sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for sautéing.

• minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic flavor and can be minced and sautéed.

• sliced chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken.

• sliced chicken breast - Substitute with tofu: Firm tofu can be sliced and provides a vegetarian option with a similar protein content.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative with a similar flavor profile.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, deeper flavor to the dish.

• heavy cream - Substitute with half-and-half: Half-and-half is lighter but still provides creaminess.

• heavy cream - Substitute with coconut milk: Coconut milk adds a unique flavor and is a good dairy-free option.

• linguine - Substitute with spaghetti: Spaghetti has a similar shape and texture, making it a good alternative.

• linguine - Substitute with fettuccine: Fettuccine is slightly wider but works well in similar dishes.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier flavor.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan option.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile.

• Allow the chicken on linguine to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken and linguine into an airtight container. If you have multiple servings, consider using individual containers for easier reheating.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• If you plan to store the dish for a longer period, opt for freezing. Place the airtight container in the freezer, where it can be stored for up to 2 months.
• When ready to enjoy, thaw the frozen chicken on linguine in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish on the stovetop over medium heat, adding a splash of chicken broth or heavy cream to restore the sauce's consistency. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the linguine in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• For best results, avoid reheating the dish multiple times. Reheat only the portion you plan to consume to maintain the quality and flavor of the chicken on linguine.
• Garnish with a fresh sprinkle of grated parmesan cheese and a dash of black pepper before serving to enhance the taste and presentation.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small amount of chicken broth.
  2. Add the leftover chicken on linguine to the skillet.
  3. Stir occasionally, ensuring the chicken and linguine are evenly heated.
  4. If the sauce appears too thick, add a bit more chicken broth or heavy cream to achieve the desired consistency.
  5. Heat until the dish is warmed through, typically about 5-7 minutes.

• Microwave Method:

  1. Place the leftover chicken on linguine in a microwave-safe dish.
  2. Add a splash of chicken broth or heavy cream to keep the dish moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the dish and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken on linguine in an oven-safe dish.
  3. Add a bit of chicken broth or heavy cream to keep the dish from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for about 15-20 minutes, or until the dish is heated through.
  6. Stir halfway through the reheating process to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover chicken on linguine to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the dish.
  5. Heat until the chicken and linguine are warmed through, typically about 10-15 minutes.

• Large pot: used to cook the linguine according to package instructions.

• Colander: used to drain the cooked linguine.

• Frying pan: used to heat olive oil, cook garlic, and prepare the chicken and sauce.

• Wooden spoon: used to stir the garlic, chicken, and sauce in the frying pan.

• Measuring cups: used to measure the chicken broth and heavy cream.

• Chef's knife: used to mince the garlic and slice the chicken breast.

• Cutting board: used as a surface for mincing garlic and slicing chicken.

• Grater: used to grate the parmesan cheese.

• Tongs: used to toss the cooked linguine with the sauce in the frying pan.

• Serving bowl: used to serve the finished chicken on linguine dish.

Prep ingredients ahead: Mince the garlic and slice the chicken breast the night before to save time.

Use pre-cooked pasta: Purchase pre-cooked linguine to cut down on cooking time.

One-pan method: Cook the chicken and make the sauce in the same pan to reduce cleanup.

Grate cheese in advance: Grate the parmesan cheese ahead of time and store it in the fridge.

Batch cooking: Double the recipe and freeze half for a quick meal later.