This Creamy Linguine with Cilantro Chicken is a very delicious recipe. The dish has a wonderful flavor combination of onion, red bell pepper, garlic and cilantro. It is surprisingly creamy, with crunchy bell peppers and just a hint of heat, if you like.
We all have our recipes that come back to the table on a regular basis. This is one of mine; it not on a weekly repeat, but it’s one of the recipes that I’ll serve to friends and family and always receive high praise.
Creamy Linguine with Cilantro Chicken
Key Ingredients in This Recipe
It’s the creaminess, the flavor of the cilantro and the hint of heat, which is optional, that makes this Creamy Linguine with Cilantro Chicken special.
- Chicken breast
- Cilantro – used to marinade the chicken and add flavor.
- Red bell pepper – any other color will work as well.
- Onion – any type of mild onion will do.
- Garlic
- Jalapeno pepper – this one is optional. I like to use a half one that I add during the preparation and take out as soon as I am mixing the various parts together.
- Cream
- Cheese – pick a cheese that melts well, but is not strong in flavor. The function of the cheese in this recipe is to bind the sauce, and add a feeling of comfort without adding too much flavor.
- Salt & pepper
- Linguine pasta
How to make Creamy Linguine with Cilantro Chicken
There are 4 stages involved in making this pasta dish: 1. marinade, 2. saute, 3. make sauce and cook pasta and 4. mix and enjoy.
Step 1 – Marinate the chicken; it is not a traditional marinade, but it does help the chicken to soak up some of the flavors. The marinade consists of olive oil, chopped cilantro and salt and pepper. Marinade the chicken at least for a couple of hours or longer; I usually soak the chicken overnight. This recipe has the nick name ‘soak the chicken’ in my house, it seems clear why.
Step 2 – Saute the vegetables; the red bell pepper, the onion, half of a Jalapeno pepper and a clove of garlic or garlic paste. Don’t saute them longer than necessary. The pepper should still be crunchy. When the veggies are done, keep them warm.
Step 3 – Saute the chicken. No need to add oil, the marinade contains enough. Saute the chicken until it is done. This is done fast on high heat. Remove the chicken from the pan and keep warm.
Step 4 – Add the cream to the skillet, yes, you’re still working with that same skillet. You deglaze the fond by adding a small amount the cream and scraping the bottom of the pan. This is where some of the flavor is hiding.
Now is a good time to start cooking the pasta, so the sauce and the pasta will be ready as the same time.
Step 5 – Add the grated cheese and stir to melt.
Step 6 – Combine all mixture into the skillet. Start with discarding the Jalapeno pepper half (if used) and then gently mix the vegetables, chicken and pasta with the sauce.
Step 7 – Taste, add some salt and pepper if needed. If you like add nutmeg and serve this delicious Creamy Linguine with Cilantro Chicken.
Alternatives and Substitutes
- Chicken – chicken breasts, rotisserie chicken, chicken thighs.
- Bell pepper – any color will do.
- Onion – any type of mild onion can work. Yellow, sweet or white.
- Garlic – or garlic paste.
- Cream – whipping cream or a mix of half & half and whipping cream. Don’t cook the sauce if you use half&half, it has a tendency to curdle.
- Cheese – use mild Gouda cheese, mild cheddar cheese, Monterey Jack cheese, Havarti cheese.
- Linguine pasta – or any type of shape/form you prefer.
Other Chicken Pastas and Noodles to try:
- Pasta with Chicken, Mushrooms and Walnuts
- Chicken Tagliatelle Alfredo
- Udon Noodles with Chicken and Bean Sprouts
- Orecchiette with Chicken and Avocado
I hope you will enjoy this Creamy Linguine with Cilantro Chicken. Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow me on Instagram, Facebook or Pinterest.
Creamy Linguine with Cilantro Chicken
Ingredients
- 8 ounces chicken breast without skin
- 1 tablespoon olive oil
- 1 bundle cilantro finely chopped
- 1/4 onion
- 1 red bell pepper
- 1 garlic (NOTE 1) minced
- 1/2 cup whipping cream (NOTE 2)
- 1/2 jalapeno pepper optional
- 3 ounces linguine pasta
- 4 ounces Gouda cheese (NOTE 3)
- salt and pepper
- nutmeg optional
Instructions
- Cut the chicken in strips and wash the cilantro and chop it. Transfer the chicken to a bowl and add chopped cilantro, together with 1 tablespoon of olive oil, salt and pepper. Mix and refrigerate for a couple of hours or even overnight.
- Chop the onion and the bell pepper in similar shape, mince the garlic and half the jalapeno pepper.
- Heat 1 tablespoon of oil in a skillet and add the onion, bell pepper, garlic and half the jalapeno pepper; saute until just tender. Transfer vegetables to a bowl and keep warm.
- Add chicken to skillet and saute over high heat until cooked through. Add chicken to bowl of vegetables and keep warm.
- Cook pasta according to directions on the packaging until al dente and drain.
- Add cream to the skillet and deglaze the fond by stirring and scraping the bottom of the pan. Simmer for a few minutes. Add the grated cheese and allow the cheese to melt.
- Add chicken/vegetables mixture to skillet. Discard Jalapeno pepper half and add pasta to skillet. Toss to coat pasta with sauce.
- Add salt and pepper to taste and nutmeg if you prefer.
- Serve and enjoy!
Notes
- Use garlic paste instead of fresh garlic.
- Use whipping cream or a combination of half & half and whipping cream. Half & half can curdle, so do not boil.
- Use mild Gouda cheese, mild cheddar cheese, Havarti cheese, Fontina cheese or Monterey Jack cheese
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