Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.

    Advertisement
  • Meanwhile, cook pasta according to directions on package. Drain.

  • Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.

  • Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

523 calories; 24.8 g total fat; 115 mg cholesterol; 383 mg sodium. 45.4 g carbohydrates; 30.4 g protein; Full Nutrition

Reviews (353)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2006
This recipe is delicious definitely restaurant-quality and super easy too! My one complaint is that there is not quite enough sauce. I think next time I will double it. I would make two suggestions for anyone making this dish. First make sure to chop the onions finely. This way they incorporate into the sauce better instead of having big chunks of onion floating around resulting in a strange texture. Also when the chicken is cooked tent it under foil to keep it warm and seal in the moisture. I will definitely be making this recipe again. Read More
(721)

Most helpful critical review

Rating: 3 stars
01/11/2007
I thought this was pretty good a bit milky as it is written. If I were to make it again I would leave out the milk the cream is enough and I think I'd add something (probably nutmeg or rosemary) just to jazz it up a little. Read More
(77)
483 Ratings
  • 5 star values: 292
  • 4 star values: 133
  • 3 star values: 37
  • 2 star values: 13
  • 1 star values: 8
Rating: 4 stars
04/11/2006
This recipe is delicious definitely restaurant-quality and super easy too! My one complaint is that there is not quite enough sauce. I think next time I will double it. I would make two suggestions for anyone making this dish. First make sure to chop the onions finely. This way they incorporate into the sauce better instead of having big chunks of onion floating around resulting in a strange texture. Also when the chicken is cooked tent it under foil to keep it warm and seal in the moisture. I will definitely be making this recipe again. Read More
(721)
Rating: 4 stars
04/11/2006
This recipe is delicious definitely restaurant-quality and super easy too! My one complaint is that there is not quite enough sauce. I think next time I will double it. I would make two suggestions for anyone making this dish. First make sure to chop the onions finely. This way they incorporate into the sauce better instead of having big chunks of onion floating around resulting in a strange texture. Also when the chicken is cooked tent it under foil to keep it warm and seal in the moisture. I will definitely be making this recipe again. Read More
(721)
Rating: 4 stars
04/14/2006
This recipe is excellent however I gave it only 4 stars because the measurements of the liquids need to be changed because I wanted way more sauce (I made it one time before and it didnt have enough sauce) and also I wanted it thicker. I put 2 cups heavy cream 1/2 cup water 1 cup milk and I still had to add another 1/4 c. heavy cream w/ some flour mixed in to thicken it up. But after that it was absolutely incredible. And the chicken also comes out softer if you use thighs and other parts rather than breasts in my opinion. Read More
(424)
Advertisement
Rating: 5 stars
01/28/2008
Awesome awesome recipe! In fact the best I've had on allrecipes yet! I strayed pretty far from the original recipe so I apologize to the Chef but it turned out just awesome. First I cut the chicken in small strips then dipped in an egg wash and coated in a flour/Italian bread crumb mix with paprika black pepper oregano sweet basil and salt. Then I fried with onions and minced garlic - it turned out incredibly yummy. Then set aside the chicken and use that pan to simmer additional onions red peppers and chicken broth. In the meantime I prepared the asparagus: arrange so tips are even then rubberband and blanche in hot water for 1-2 min until bright green. Put in cold water to stop cooking then arrange in an even layer on cookie sheet. Lightly brush with olive oil and then salt. Cook for 5 min in 400 degree oven until sizzling. Then cut into 1 inch pieces and throw into the skillet with the chicken red peppers etc at the very end. I also found it needed a lot more sauce and probably would've doubled the sauce. (Of course I added more stuff too so I definitely needed more.) I hardly used any milk mainly the heavy cream in the sauce. Breading the chicken and mixing it in with the sauce and pasta helped thicken the sauce a bit as well (I did mix everything together at the end). I know a lot of reviewers said the sauce was a bit runny. My husband and I about died when we ate this it was just so incredible. We're looking forward to the leftovers for dinner tonight!!!! Thank Read More
(302)
Rating: 5 stars
01/31/2004
I found this recipe months ago and thought that I had already written a review on it till I happened to check the reviews...my family fights over the leftovers the next day with this delicious recipe. The only changes I made were I used about 1 tbs. minced garlic in a jar and also instead of a chicken bouillion cube and the 1/2 cup water just added 1/2 cup chicken broth instead....Other than that followed the recipe and my family asks for it every other Sunday night..(they'd eat it EVERY Sunday but I don't want to ruin a good thing)...thanks for the recipe it is indeed our favorite chicken supper..... Read More
(102)
Rating: 3 stars
01/11/2007
I thought this was pretty good a bit milky as it is written. If I were to make it again I would leave out the milk the cream is enough and I think I'd add something (probably nutmeg or rosemary) just to jazz it up a little. Read More
(77)
Advertisement
Rating: 5 stars
06/14/2008
I had to create an account just so that I could tell everyone how much I loved this recipe! I have been visiting this site for years and have never found a recipe that I enjoyed so much! I'm going to have my fiancee make this again for me tonight and add a red bell pepper! Great job! Read More
(68)
Rating: 5 stars
06/20/2007
Delightfully Delicious!!! I served it bit differently though I placed pasta on the dinner plate and spooned sauce onto the pasta then I sliced a chicken breast (I used one breast per serving instead of mixing everything in one bowl) and scattered the slices on to the pasta and sauce and spooned more sauce over the sliced chicken then I shredded some parmesan cheese over the top. I loved the presentation and everyone LOVED the flavor!!! I did double the sauce ingredients as I was afraid there wouldn't be enough and it came out perfectly. My husband was the lucky one to take the leftovers to work for lunch the next day and he said it was as good if not a bit better than the original meal had been! Read More
(67)
Rating: 5 stars
05/13/2005
I give it a five star because the recipe was excellent. i loved it and so did my family especialy my husband who is not a fan of pasta at all.... Read More
(60)
Rating: 5 stars
07/12/2007
(o7/23/2006)This was great with a few alterations: I added extra garlic and sugar snap peas and prosciutto right near the end of cooking. I also let the sauce boil a bit after adding the cream to give it a nice rich thickness. I omitted the green onions except a few pieces for colour as a garnish on top. Fresh mushrooms would be good in this too. This is a great base recipe thanks for posting! I will make this again. - (07/11/2007) - I made this again without the addition of peas and prosciutto; it was nice but I still like it better with the extras. Read More
(50)