This creamy, chicken linguine is a great midweek meal for those looking for a quick and easy-to-follow recipe. We love its decadent, Italian taste.
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Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
610
Ingredients
1tsp.
olive oil
225g
chestnut mushrooms (quartered)
300g
chicken thigh fillets, cut into finger-sized strips
75g
cubed pancetta
300g
linguine
3/4tsp.
wholegrain mustard
1Tbsp.
fresh thyme leaves
250g
ricotta
40g
Grana Padano, grated, plus optional extra to serve
Directions
Step 1Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large, deep frying pan over medium-high heat and fry the mushrooms, chicken and pancetta until all the liquid in the pan has evaporated and the mushrooms and chicken are taking on some golden colour.
Step 2Meanwhile, cook the pasta in the boiling water according to pack instructions. Drain, reserving a large mugful of the starchy cooking water.
Step 3Stir the mustard, a large pinch of salt, plenty of freshly ground black pepper and most of the thyme into the chicken pan. Next add the drained pasta, ricotta, Grana Padano and most of the reserved cooking water.
Step 4Stir well over medium heat, mixing until the ricotta has broken down into a smooth sauce. Add more reserved cooking water if needed for a creamy consistency. Check seasoning and serve sprinkled with remaining thyme and extra Grana Padano, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
