Creamy Tuscan Chicken with Gluten-Free Linguine

This creamy Tuscan chicken with gluten-free linguine is a weeknight winner. Tender chicken cutlets are seasoned with Italian herbs and seared until golden, then served over silky gluten-free pasta tossed in a luscious tomato-basil sauce. The sauce gets its richness from cream cheese and a touch of butter, while basil paste and Tuscan heat spice add aromatic depth.

Best of all, this entire dish comes together in about 25 minutes, making it perfect for busy evenings when you crave something comforting yet elegant. The gluten-free fresh linguine cooks in just a few minutes, so you can have a satisfying meal on the table in no time.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry the produce. Finely dice the tomato.
2. Pat the chicken cutlets dry with paper towels; season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off the heat and transfer the chicken to a cutting board.
3. Once the water is boiling, add the gluten-free linguine to the pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup of the pasta cooking water, then drain the pasta. Return the empty pot to medium heat. Add a drizzle of oil and the tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds. Add the chicken stock concentrates, garlic powder, reserved pasta cooking water, cream cheese, half the Tuscan Heat Spice and ½ teaspoon sugar. Whisk to combine and cook until slightly thickened, 30-60 seconds more. Turn off the heat. Stir in the basil paste and 1 tablespoon butter until melted. Add the diced tomato and drained linguine; toss to coat. Season with salt and pepper to taste.
4. Slice the chicken crosswise. Divide the pasta between shallow bowls and top with the sliced chicken. Serve immediately.

Recipe Tips

FAQ

Can I use dried linguine instead of fresh?

Yes, but cooking time will be longer. Follow package instructions for al dente and adjust the amount of pasta water as needed.

What can I substitute for Tuscan Heat Spice?

Use a pinch of red pepper flakes plus ½ teaspoon each of dried oregano and rosemary.

Can I make this dairy-free?

Substitute the cream cheese with a dairy-free version and use vegan butter or olive oil instead of butter.