Creamy Chicken Linguine
Prep time
Cook time
Total time
Creamy Chicken Linguine made with fresh local ingredients including spinach, baby Roma tomatoes, capsicum and red onion.
Recipe type: Pasta
Cuisine: Italian
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 Capsicum
  • ½ Red onion, sliced
  • 1 clove garlic, minced
  • 1 large boneless/skinless chicken breast, sliced into strips
  • Bunch of cherry tomatoes (approx 20 tomatoes)
  • Bunch of fresh spinach
  • 250 ml cream
  • ½ cup milk
  • ½ teaspoon salt
  • Handful of fresh basil leaves
  • Freshly ground black pepper
  • Parmesan cheese, grated
  • 200 grams linguini or pasta of choice, cooked al dente according to package directions
  1. Preheat oven to 180 degrees Celsius.
  2. Wash tomatoes,capsicum and spinach well.
  3. Cut the capsicum in half. Scatter the tomatoes and capsicum on a baking tray. Cook for approximately 15 minutes. Allow to cool before removing the skin off the capsicum and slice into long strips.
  4. Prepare the pasta according to package directions.
  5. While the pasta is cooking, heat the oil over medium-high heat in a large pan and sauté the onion until tender and translucent, about 5 minutes. Add the garlic and cook for another minute.
  6. Add the chicken and cook until it has a nice brown colour and is no longer pink.
  7. Add the cream, milk and garlic to the chicken and onions.
  8. Once the cream/milk is simmering, add the fresh spinach, capsicum strips and some of the roasted tomatoes.
  9. Drain the pasta and add it to the pan. Toss in the sauce to coat. Add the fresh basil leaves and toss to combine.
  10. Serve immediately, with the remaining tomatoes, some freshly ground black pepper and grated Parmesan cheese.
The combination of cream and milk makes the pasta dish a little lighter, however this can be substituted with carnation milk also.
Recipe by Grab Your Spork | at