Gluten-Free Chicken Linguine with Tomato Cream Sauce

This gluten-free chicken linguine is the perfect weeknight pasta dinner-creamy, flavorful and ready in about 30 minutes. Tender chunks of chicken are seasoned with Italian herbs and seared until golden, then tossed with al dente gluten-free linguine, sweet grape tomatoes and a luscious cream sauce infused with garlic and Parmesan.

The sauce comes together quickly with a cream sauce base, cream cheese and a touch of butter, creating a velvety coating for every strand of pasta. A final sprinkle of scallion greens and extra Parmesan adds freshness and a salty, nutty finish. It’s a comforting, satisfying meal that feels indulgent but is simple enough for any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Open package of chicken and drain off any excess liquid; season all over with half the Italian Seasoning (you’ll use the rest later), salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate. Wipe out pan.
3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes). Reserve 1 cup pasta cooking water, then drain.
4. Once spaghetti has cooked 5 minutes, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add tomatoes, scallion whites and garlic; cook until scallions and garlic are softened and fragrant, 1-2 minutes. TIP: If mixture begins to brown too quickly, reduce heat to medium.
5. Reduce heat under pan with tomato mixture to medium. Stir in cream sauce base, cream cheese and remaining Italian Seasoning. Bring to a simmer; cook until melted and combined. Season with salt and pepper.
6. Add chicken and drained spaghetti to pan with sauce; toss until coated and creamy, adding splashes of reserved pasta cooking water as needed. Stir in half the Parmesan and season with salt and pepper. Divide chicken spaghetti between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular linguine or any pasta you prefer. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.

Can I make this dairy-free?

You can try using dairy-free cream cheese, butter and Parmesan alternatives, but the flavor and texture may differ slightly.