Creamy Chicken Linguine

A drizzly dull weekend calls for all the comfort food, i was all snug as a bug this Saturday night watching a movie and tucking in to this beauty. It takes around 20 minutes to rustle up, and is comfort food at its best.

I served with pasta but sometimes I also use courgetti, it’s your call.

Creamy Chicken Linguine

Creamy Chicken Linguine

(Serves 2)


  • 2 chicken breasts
  • 120g of linguine pasta (or 50g of courgetti)
  • 150g garlic and herb Philadelphia
  • 2 garlic cloves
  • 1 chicken stock
  • 100ml water
  • 100g mushrooms
  • 50g diced unsmoked streaky bacon
  • Salt & pepper
  • Olive oil


  • To a frying pan add a tablespoon of olive oil, and heat on a low heat.
  • Add mushrooms, sliced chicken and crushed garlic.
  • Fry for 10 minutes, occasionally moving the chicken and mushrooms around with a wooden spoon.
  • Add the chicken stock to a jug and add a 100ml of water.
  • Add the Philadelphia to the frying pan, and the stock and stir.
  • Simmer on a low heat till the sauce thickens. If it becomes thick, add a splash more water.
  • Add the bacon to a frying pan, and fry until crispy.
  • Taste, and add salt and pepper to the creamy chicken and mushroom, according to your taste.
  • To a pan add the pasta or courgetti, and cook as pack states.
  • Drain the pasta or courgetti and add the creamy chicken sauce to it.
  • Add to two plates or bowls.
  • Cut the bacon, and sprinkle over the dish.

You can garnish with chilli, parmesan or a little thyme.

If you are vegetarian, ditch the meat and add a variety of different mushrooms instead. Mushrooms have a whole range of health benefits, they boost the immune system and help lower cholesterol.

Do you think you may try?



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