Chicken Mushroom Linguine Recipe -
Chicken Mushroom Linguine Recipe
  • READY IN 30 mins

Chicken Mushroom Linguine

Recipe by  

"Relatively easy chicken pasta. It is very good though. Very tasty."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
  3. Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
  4. Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2004

We enjoyed this. I added some fresh Parmesan to the sauce.

Most Helpful Critical Review
Nov 15, 2005

So many good ingredients...Such a waste! Neither my husband or I liked this one. Maybe it was just us. I felt that the dish needed something.

Jan 04, 2005

Was so easy to make and was absolutely delicious! My husband and I love mushrooms and this truly satisfied. I also added some parmesan cheese and had to add the broth earlier to whisk in the flour. Will make this again!!

Apr 23, 2006

Because the recipe just stated mushrooms I used Portabello and the taste was amazing. My only problem with this is that the sauce was too thin. Next time I might try more flour.

May 14, 2005

Only so-so. The sauce tasted mostly of sour cream. I think that if I had added parmesan cheese, like the other reviewers did, it would have been a lot tastier.

Dec 29, 2005

Made this and my Husband and I thought it was good. I had added dijon mustard after the flour and chicken broth had thicken to add a little more flavor. I will definitely make it again but not too often as it is a rich dish.

Jan 03, 2006

I thought this ok, but my husband must have loved it b/c the next week he asked for me to make it again. It's an easy enough recipe, especially if you have left over chicken.

Mar 18, 2006

I thought its ok however my boyfriend likes the sauce because its not too creamy.I find the sauce too thick!next time i will add more chicken broth & less flour.I put the mushroom as a side onion though as we both dont like onion.


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  • Calories
  • 550 kcal
  • 28%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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