Light and Creamy Chicken Tomato Linguine

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Total Time
15 mins
20 mins

This recipe uses thickened skim milk as the "creamy" base. The only fat is butter and parmesan cheese used as topping. I use a rotisserie chicken from the grocery store for the meat. I prepare everything before cooking. It makes it much easier.

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  1. Add bouillon and all seasonings (except parsley) to milk. Let sit. You don't need to add salt.
  2. In large saucepan, saute onion in butter until tender. Add crushed garlic and saute 30 seconds.
  3. Add flour. Cook for 30 seconds.
  4. Whisk in milk mixture. Add tomatoes. Simmer until thickened. Make sure it bubbles so that flour cooks.
  5. Add chicken.
  6. Simmer a few more minutes, stirring frequently.
  7. Add parsley. Remove from heat and let sit for a few minutes.
  8. Serve over linguine topped with parmesan cheese.
Most Helpful

5 5

Great easy recipe! It tasted great. I used 2% milk for a creamier sauce and added hot sausage and some bacon. My friend had 3rd's. I will make this again!