A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.

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  • Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.

  • Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.

  • Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

Nutrition Facts

468 calories; 16.9 g total fat; 61 mg cholesterol; 181 mg sodium. 51.5 g carbohydrates; 28.2 g protein; Full Nutrition


Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2009
i had to make some major modifications due to what i had on hand coupled with the fact that my 2 year old would be eating it and she doesn't do well with spice. i didn't flour the chicken i just seasoned it heavily with montreal steak seasoning some onion powder and a light sprinkling of red pepper flakes and stir-fried the chicken. I doubled the sauce for a pound of angel hair and used two chicken breasts and i think that ratio was perfect. the sauce was pretty thin but i actually enjoyed it that way which is strange for me as i usually like a creamier sauce but this was great! i used a brick of colby jack cheese and it was the tiniest bit stringy but that was probably my fault for shredding the cheese too thick. i also eliminated the jalapeno and doubled the garlic. the flavor was intense the sauce was delicious and somehow managed to coat the pasta very well even though it was thin. everyone in my family enjoyed this and i will definitely be making it again. yum!!! Read More
(11)

Most helpful critical review

Rating: 3 stars
01/22/2006
If anything this dish wasn't spicy enough for our tastes. I made the recipe with it's exact measurements & it came out okay. Everyone in the house ate it but I would definitely make some small changes next time I prepare it. I used 1 bell pepper and 1 onion & felt that it was too much for the amount of sauce that the recipe yields. So next time I will either cut the amount of those two vegetables in half or double the liquid ingredients in the sauce. There was so much onion it was hard to decipher what was onion and what was pasta. Maybe the ones I used were just too large. I did take the other reveiwer's advice and make sure all the veggies were chopped and ready to go prior to cooking the pasta and chicken. Overall it was good just going to doctor it up next time to suit our family's tastes. Thank you for providing a nice change of pace for dinner tonight! Read More
(5)
24 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/25/2009
i had to make some major modifications due to what i had on hand coupled with the fact that my 2 year old would be eating it and she doesn't do well with spice. i didn't flour the chicken i just seasoned it heavily with montreal steak seasoning some onion powder and a light sprinkling of red pepper flakes and stir-fried the chicken. I doubled the sauce for a pound of angel hair and used two chicken breasts and i think that ratio was perfect. the sauce was pretty thin but i actually enjoyed it that way which is strange for me as i usually like a creamier sauce but this was great! i used a brick of colby jack cheese and it was the tiniest bit stringy but that was probably my fault for shredding the cheese too thick. i also eliminated the jalapeno and doubled the garlic. the flavor was intense the sauce was delicious and somehow managed to coat the pasta very well even though it was thin. everyone in my family enjoyed this and i will definitely be making it again. yum!!! Read More
(11)
Rating: 3 stars
01/22/2006
If anything this dish wasn't spicy enough for our tastes. I made the recipe with it's exact measurements & it came out okay. Everyone in the house ate it but I would definitely make some small changes next time I prepare it. I used 1 bell pepper and 1 onion & felt that it was too much for the amount of sauce that the recipe yields. So next time I will either cut the amount of those two vegetables in half or double the liquid ingredients in the sauce. There was so much onion it was hard to decipher what was onion and what was pasta. Maybe the ones I used were just too large. I did take the other reveiwer's advice and make sure all the veggies were chopped and ready to go prior to cooking the pasta and chicken. Overall it was good just going to doctor it up next time to suit our family's tastes. Thank you for providing a nice change of pace for dinner tonight! Read More
(5)
Rating: 3 stars
01/08/2006
The recipe was pretty good. You need to have all your chopped vegatables ready prior to starting the recipe....so that the pasta and chicken don't get too cool! I will definitely make it again will just be a little more prepared! Read More
(3)
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Rating: 5 stars
04/19/2011
Excellent!!! My husbands favortite dinner!! Read More
(2)
Rating: 4 stars
06/19/2012
Very tasty and good for the whole family. Because I have some in my family that loves spicy food and some that can't even handle black pepper I subbed mild green chilies for the jalapenos. I also skipped the bell pepper adding a bit more onion instead. Also instead of pasta I put the gravy and chicken over mashed potatoes which turned out very delicious. The only thing I was a bit disappointed in was the fact that even after breading my chicken and adding extra spice on top for some reason it didn't seep into the meat itself. Major bummer:(. Otherwise all in all it was very good. Read More
(1)
Rating: 5 stars
03/02/2009
Wow! I just made this for dinner...yummo!! I don't know how anyone could say this is not delicous! I only made a few moderations because of what I did and didn't have in the house. I did double the sauce and why not?! It is super yummy! I used extra cayenne pepper because my husband loves spicy food and I also used pepper jack cheese since I didn't have jalapeno peppers. I did sub fat free sour cream...it made me feel a little less guilty about such a heavy sauce! Again WOW!! I loved it!! Read More
(1)
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Rating: 5 stars
08/01/2006
This was really really good! Unfortunately I did have to change part of it even though I hated to. I didn't have flour so instead of coating the chicken I flavoured the oil in the pan with salt pepper and cayenne which worked fine. Once the sauce was finished (had to use a little corn starch to thicken) I put my cooked linguini in the pan with the sauce and coated it. I only cook for two so there was a little left over but my bf took that for lunch the next day and said it was even better. Good man:) When I make it again (and again and again and...) I think I might try chopped mushrooms in it too. Read More
(1)
Rating: 4 stars
02/10/2009
Pretty good the adults liked it...the kids ate it but didn't want seconds and they're not picky kids just didn't like the flavor combo here. Read More
(1)
Rating: 5 stars
01/15/2006
Excellent recipe! I made this with yogurt instead of sour cream and used it without the pasta. This is definitely a keeper. Read More
(1)