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Caramelized Onion and Chicken Linguine

Close up of chicken linguine tossed with tender pasta, juicy chicken pieces, and a rich, savory sauce, finished with herbs and a sprinkle of cheese.
This caramelized onion and chicken linguine is the kind of pasta that feels like a restaurant meal but comes together in one skillet on a weeknight. The sauce is rich, creamy, and deeply savory with a subtle sweetness from the slow-cooked onions. It's cozy comfort food that the whole family will be asking for on repeat.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 4

Equipment

  • Large skillet
  • Pasta pot
  • Slotted spoon
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 2 tablespoons olive oil
  • 12 oz chicken breasts (boneless skinless) cut into bite-sized pieces
  • 2 cloves garlic (thinly sliced)
  • 2 large onions (halved and thinly sliced)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon barbecue sauce
  • 10 oz linguine
  • ½ cup heavy cream
  • ½ lemon (juiced)
  • 3 oz parmesan cheese (freshly grated), plus extra for serving
  • ¼ cup parsley (chopped)
  • Sea salt and pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken and garlic. Season with salt and black pepper, then cook for about 6 to 7 minutes, stirring occasionally, until the chicken is lightly golden and cooked through.
  • Remove the chicken and garlic using a slotted spoon and set aside on a plate.
  • In the same skillet, add the sliced onions and season lightly with salt. Cook over medium heat for 18 to 20 minutes, stirring occasionally, until soft and lightly golden.
  • Stir in the balsamic vinegar and barbecue sauce. Continue cooking for another 15 minutes until the onions are deeply caramelized and rich in color.
  • Meanwhile, cook the linguine according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
  • Add the heavy cream, lemon juice, and parmesan cheese to the caramelized onions. Stir well and bring to a gentle simmer.
  • Add about ¼ cup reserved pasta water to loosen the sauce, then toss in the cooked linguine. Add more pasta water as needed to reach a silky consistency.
  • Remove from the heat and top with the cooked chicken. Finish with fresh parsley and extra parmesan before serving.

Notes

  • Slow cooking the onions is key to developing deep flavor, so avoid rushing this step.
  • Pasta water helps create a smooth, lightly glossy sauce that coats the linguine well.
  • Freshly grated Parmesan melts better and gives a richer finish.
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