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Cheesy Tomato Chicken Linguine Recipe

This Cheesy Tomato Chicken Linguine recipe combines Italian tomatoes, shredded cheese, buttery chicken, and warm linguine noodles for a tasty pasta dish that comes together in under 30 minutes.

Linguine topped with cheesy chicken sauce on white plate with gold fork.

Pasta was a go-to dinner for our family growing up and this cheesy chicken and linguine recipe was one my mom made often.

You usually have to let pasta sauces simmer for 20+ minutes, but this pasta recipe is so quick and easy, the entire meal will be done in less than 30 minutes!

Pair it with a vegetable and some garlic bread and you have a restaurant-quality meal for a fraction of the price, but with the same delicious homemade taste.

Step-by-Step Instructions

Chicken linguine ingredients including raw chicken. shredded cheese, and canned tomatoes on white table.

COOK 16 ounces of linguine according to package directions.

WHILE the pasta is cooking, dice 3-4 chicken breasts into bite-size pieces.

HEAT 2 tablespoons of butter in a large skillet until melted.

Melted butter in large skillet surrounded by bowls of various ingredients.

ADD chicken pieces to the butter and brown until thoroughly cooked. Remove and keep warm.

Large black skillet with browned chicken pieces surrounded by bowls of ingredients.

STIR 1 (10.5 ounce) can cream of chicken soup and a little tomato juice from 1 (14 ounce) Italian diced tomatoes into the pan. STIR to incorporate bits on the bottom of the pan.

Cream of chicken soup and tomato juice in large skillet surround by bowl of shredded cheese.

ADD 1 cup shredded cheddar cheese and stir until melted. Gradually mix in the rest of the tomatoes and juice, stirring until cheese is melted and sauce is creamy.

Cheesy tomato sauce in large skillet surrounded by plate with cooked chicken pieces.

ADD chicken and heat through. Season with salt and pepper to taste and serve over warm linguine.

Cooked chicken cubes and cheesy tomato sauce in large skillet.

Recipe Tips and Substitutions

White platter of chicken tomato linguine surrounded by wooden spoon, towel, and plates.

If you would like to stretch the sauce, you can add another can of Italian tomatoes. The sauce will be more red than pink.

If you don’t have Italian tomatoes on hand, you can use regular canned tomatoes and just add in a few shakes each of garlic powder, onion powder, oregano, and basil, or any Italian seasoning combo.

Try one of these cream of chicken substitutes if you’re all out.

If you don’t have linguine on hand, you can always use any pasta for this dish. Pasta tastes the same no matter what shape it’s in!

If you don’t like chunks of tomatoes, you can use petite diced or even try crushed for a smoother sauce.

To keep your linguine from sticking together after you drain it, add a swirl of olive oil to the pasta and stir to combine.

More Like This

Close up of platted of chicken linguine sprinkled with parsley.

Want more pasta dishes? You’ll love these!

I hope your family loves this chicken and linguine recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Linguine topped with cheesy chicken sauce on white plate with gold fork in it.

Cheesy Tomato Chicken Linguine Recipe

The Ashcroft Family Table
This Cheesy Tomato Chicken Linguine recipe with tomatoes, creamy sauce, buttery chicken, and warm noodles comes together in under 30 minutes!
4.34 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 394 kcal

Ingredients
 
 

  • 1 package linguine, 16 ounce
  • 3-4 boneless chicken breasts, thawed and trimmed of fat
  • 2 Tablespoons butter
  • 1 can cream of chicken soup, 10.5 ounce
  • 1 can Italian diced tomatoes, 14 ounce
  • 1 cup shredded cheddar cheese
  • Salt & pepper, to taste

Instructions
 

  • Cook linguine according to package directions.
  • While the pasta is cooking, dice chicken into bite-size pieces.
  • Heat butter in a large skillet until melted. Add chicken pieces to the butter and brown until thoroughly cooked. Remove and keep warm.
  • Add cream of chicken soup and a little tomato juice from the Italian diced tomatoes to the skillet. Stir to incorporate bits on the bottom of the pan.
  • Add shredded cheddar cheese and stir until melted. Gradually mix in the rest of the tomatoes and juice, stirring until cheese is melted and sauce is creamy.
  • Add chicken into the sauce and heat through. Season with salt and pepper to taste and serve over warm linguine.

Nutrition

Serving: 1cupCalories: 394kcalCarbohydrates: 47gProtein: 21gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mgSodium: 364mgPotassium: 499mgFiber: 3gSugar: 3gVitamin A: 447IUVitamin C: 5mgCalcium: 135mgIron: 2mg
Keyword chicken and linguine, chicken and linguine recipe, chicken linguine, chicken linguine recipe
Tried this recipe?Let us know how it was!
Pinterst graphic with text and collage of cheesy chicken and liguine pasta.
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