Chicken Mushroom Linguine

Recipe View Cook the Linguine: Bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 8 minutes. Drain well and set aside. (8 minutes)

Recipe View Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Sauté until the onion is translucent and the mushrooms are tender and have released their moisture, about 5-7 minutes. Remove the onion and mushroom mixture from the skillet using a slotted spoon and set aside. (7 minutes)

Recipe View Cook the Chicken: Add the chicken pieces to the same skillet and sprinkle with minced garlic. Cook, stirring occasionally, until the chicken is evenly browned and cooked through, about 8-10 minutes. Ensure the internal temperature reaches 165°F (74°C). (10 minutes)

Recipe View Create the Creamy Sauce: Whisk in the flour and salt into the pan drippings until smooth, creating a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Simmer over low heat, stirring occasionally, until the sauce slightly thickens, about 5-7 minutes. (7 minutes)

Recipe View Combine and Finish: Return the sautéed mushroom and onion mixture to the skillet. Stir in the sour cream and season with freshly ground black pepper to taste. Cook until heated through, but do not boil, about 2-3 minutes. (3 minutes)

Recipe View Serve: Serve the creamy chicken and mushroom sauce immediately over the cooked linguine. Garnish with fresh parsley or grated Parmesan cheese, if desired.