Garlic Chicken Linguine with Roasted Red Peppers

Recipe Collection: Dinner

Garlic Chicken Linguine with Roasted Red Peppers is a delightful Italian-American dish perfect for non-vegetarians. This recipe features tender chicken strips and sweet roasted red peppers enveloped in a luscious Muenster cheese sauce, served over perfectly cooked linguine. Ideal for family dinners or gatherings, this dish is versatile enough to be paired with a fresh salad or garlic bread.

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Overview

This elevated version of Cheesy Chicken Pepper Pasta combines tender chicken strips and sweet roasted red peppers in a luscious, creamy garlic Muenster cheese sauce. Perfectly cooked linguine ties it all together for a comforting and indulgent meal that will remind you of a gourmet restaurant experience.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian-American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Pound (lb) skinless, boneless chicken breast halves, sliced
• 2 Red bell peppers, sliced
• 2 Cups milk
• 0.5 Cup butter
• 16 Ounces (oz) Muenster cheese, shredded
• 1 Clove garlic, minced
• 0.25 Teaspoon (tsp) garlic powder
• 2 Tablespoons (tbsp) cornstarch
• 1 Pound (lb) linguine pasta
• 1 Pinch salt, to taste
• 1 Pinch freshly ground black pepper, to taste
• Fresh parsley, minced, for garnish

Steps

1. Prepare the Chicken and Peppers: In a large skillet over medium heat, warm the olive oil. Add the chicken strips and season with salt and pepper. Sauté until the chicken begins to turn golden brown, about 5-7 minutes. Add the sliced red bell peppers and continue to cook until they become tender, about 5 more minutes. Cover and set aside.
2. Make the Cheese Sauce: In a medium saucepan over medium-high heat, combine the milk, butter, shredded Muenster cheese, and minced garlic. Stir constantly for about 10 minutes to prevent burning. The sauce should thicken to a creamy consistency. If needed, dissolve the cornstarch in a small amount of cold water and add it to the sauce in 1 teaspoon increments until the desired thickness is achieved.
3. Cook the Pasta: Meanwhile, bring a large pot of lightly salted water to a boil. Add the linguine and cook for 8 to 10 minutes or until al dente. Drain the pasta and return it to the pot.
4. Combine and Season: Add the cheese sauce to the chicken and pepper mixture. Stir in the garlic powder and adjust the seasoning with additional salt and pepper if needed.
5. Assemble the Dish: Pour the chicken and sauce mixture over the hot linguine. Toss gently to combine and ensure the pasta is well coated with the sauce.
6. Serve: Transfer the pasta to serving plates and garnish with freshly minced parsley. Serve immediately for the best flavor and texture.

Enjoy your homemade Garlic Chicken Linguine with Roasted Red Peppers!