Although it’s really simple, this creamy chicken and mushroom linguine is delicious!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package dried linguine pasta
- ¼ cup butter
- 1 onion, chopped
- 6 ounces sliced fresh mushrooms
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon minced garlic
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup sour cream
- ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 8 minutes. Drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms and cook until tender. Remove from the skillet with a slotted spoon and set aside.
- Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned and cooked through. Whisk flour and salt into the pan drippings until smooth. Gradually whisk in chicken broth and simmer over low heat until slightly thickened.
- Return mushrooms and garlic to the pan and stir in sour cream; season with pepper. Cook until heated through, but do not boil. Serve over linguine.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 3 g |
| Protein | 45 g |
| Saturated Fat | 11 g |
| Sodium | 566 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I make this every week. We love it. I use Greek yogurt in place of sour cream. I also spice it up with Montreal Chicken seasoning and a little olive oil an hour before cooking.
This was good and easy. I would do less chicken broth and a cup of a dry white wine. Maybe add a little Parmesan
I changed it up a little bit and added cream of mushroom soup instead of chicken broth. I actually didn’t expect it to be all that good, the way i threw it together. My 18 mo old son gobbled it up. The gf liked it. I thought it was DELICIOUS!
Family loved this ! Will make it again. I just added a little Parmesan cheese but pretty much left it original !
I made this exactly according to the recipe and it was sooo good!! This will become one of our pasta rotations as the whole family loved it, including my 2 yr old, the sauce seemed thin at the end, so I added the pasta to the sauce pan at the end to mix together on the stove, and it absorbed it perfectly, ended up not being too thin, glad I didn’t add more flour. Was even great left over.
Yes, will defininately make this again! Very easy and huge YUM factor. Thus far I have stayed fairly true to the recipe as posted but this is an easily adaptable and substitution friendly dish. I did add some fresh parmesan which is always a plus!
It went great! Relatively easy to make. Tastes GREAT!!! Only thing was that I used Knor powder for the chicken broth, which is salted… So the pasta was a little salty, which my wife LOVED. I want to try it with less sour cream next time… Maybe a little less butter.
Super tasty on noodles and rice, we couldn’t decide haha
I feel like the sour cream was overpowering and canceled out the flavors of the other ingredients like the mushrooms.
My lunch for next week. I kicked up the flavor a bit with some red-pepper flakes, using white pepper instead of black, and using three times the called-for garlic. Used farfalle (bow-ties), instead of linguine, for easier eating at my desk. I found the directions in how to incorporate the flour and broth a little unclear, as posted. What I did was sprinkle the flour over the sauteed chicken chunks, stir in to make sure everything was nicely/lightly coated, and add the broth. Worked. Oh … and I simmered the sauce with the chicken (before adding the mushroom/onion mix and the sour cream)for at least fifteen minutes, to ensure a creamy texture. Would probably be even better with some frozen peas added at the last minute. Tasty. UPDATE: I made this dish second time, again as my lunch for the week at work. I again used farfalle (bowties), again for the same reason. This time, however, I used maitake (“hen of the woods”) mushrooms, from the “mushroom stand” at the farmers market. Good choice.
I thought it tasted way too much like sour cream. If I was going to make it again, I would cut the amount of sour cream in half and find a way to bring out more of the mushroom flavor. I was surprised at the good reviews for this dish. I didn’t like it at all.
I really liked this. The consistency of the sauce was perfect for us although I did add a bit of Parmesan cheese per other reviewers suggestions. If you like stroganoff then you will love this dish. It is very similar in taste.
This is a winner!!! I made this for a romantic evening with my boyfriend. I did add a little variation to it with fresh spinach & parmesan cheese. Also, instead of using flour I substituted with corn starch because I’ve found it doesn’t clump & thickens better.
This was really good. It’s perfectly rich on its own, no need for cheese.
Excellent dish…my recommendation is to use plenty of black pepper for flavor, but with proper season it is exquisite!
This was only so-so, but perhaps it was my cooking skills. 🙂 I found the sauce to be a little more bland than I was expecting.
all you can taste is sour cream .and its very bland
Surprisingly simple and tasty.
My husband and I enjoyed this dish. It needed a bit more salt. I did not add the salt called for and I used homemade chicken stock and eliminated the sour cream. My sauce was nice and brown as I browned the mushrooms, onions and chicken in light butter. I will have it again and may even try it with beef. I used Wondra to thicken the sauce.
It was alright. Everything but the chicken tasted fantastic. It’s like it needs to marinate in something before just being thrown in with everything else. Didn’t really pick up the flavor of the sauce. The rest of the dish tasted great!
Pretty disappointed. Followed recipe exactly but I found it to be far too bland and a bit “off” tasting hmm…can’t really pinpoint it. Won’t make again but it was worth the try!