By Tiffany Williams –
Some of the best recipes don’t come from a cookbook—they come from experimenting in the kitchen with ingredients you already have. That’s exactly how my Balsamic Cream Shredded Chicken Linguine was created. Built from layers of bold flavors and slow-simmered to perfection, this comforting pasta dish combines tender shredded chicken with a rich, creamy balsamic-infused gravy that’s tossed with linguine until every bite is coated in silky, savory goodness.
Unlike a traditional Alfredo or tomato sauce, this recipe creates its own signature flavor. The chicken is marinated with yellow mustard, balsamic glaze, garlic paste, basil paste, cilantro paste, paprika, Cajun seasoning, and a touch of cayenne before being slowly simmered in a homemade gravy. As the chicken cooks low and slow, it becomes incredibly tender and absorbs every layer of flavor from the sauce before being shredded directly back into the pot.
The gravy begins with butter, olive oil, sautéed onions, tomatoes, garlic paste, chicken broth made with broth base, brown gravy mix, heavy whipping cream, oregano, black pepper, Cajun seasoning, cayenne pepper, and another touch of balsamic glaze. The result is a velvety sauce that’s savory, creamy, and balanced with just enough sweetness and acidity from the balsamic glaze to make every bite memorable.
After nearly an hour of slow simmering, the chicken is shredded and folded back into the gravy before perfectly cooked linguine is added directly to the pot. Tossing the pasta in the sauce allows every strand to absorb the rich flavors while creating a hearty, restaurant-style meal that’s perfect for lunch or dinner.
Finished with freshly grated Parmesan cheese, sliced scallions, and a light drizzle of balsamic glaze, the final presentation is elegant while remaining true to its comfort food roots. It’s a dish that’s rich without being overwhelming, flavorful without being overly complicated, and one that’s sure to become a favorite for anyone who enjoys homemade pasta.
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon yellow mustard
- 1 tablespoon balsamic glaze
- 1 tablespoon garlic paste
- 1 teaspoon basil paste
- ½ teaspoon cilantro paste
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
For the Cream Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 package diced onions and tomatoes
- 2½ to 3 cups hot water
- 2½ teaspoons Orrington Farms Chicken Broth Base
- 1 packet McCormick Chicken Gravy Mix
- ½ to ¾ cup heavy whipping cream
- 1 tablespoon balsamic glaze
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon Cajun seasoning
- ¼ teaspoon cayenne pepper
For the Pasta
- 12 to 16 ounces linguine
Garnish
- Freshly grated Parmesan cheese
- Sliced scallions
- Light drizzle of balsamic glaze
Directions
In a medium bowl, combine the yellow mustard, balsamic glaze, garlic paste, basil paste, cilantro paste, Cajun seasoning, paprika, and cayenne pepper. Coat both chicken breasts thoroughly with the marinade, cover, and refrigerate for about 15 minutes.
In a Dutch oven or large deep skillet, heat the butter and olive oil over medium heat. Add the diced onions and tomatoes and cook until softened, about five to six minutes.
Whisk the chicken broth base into the hot water before adding it to the pot along with the brown gravy mix. Stir until smooth, then add the heavy whipping cream, balsamic glaze, black pepper, oregano, Cajun seasoning, and cayenne pepper.
Place the marinated chicken directly into the gravy, cover, and reduce the heat to a gentle simmer. Cook for approximately one hour, turning the chicken occasionally until it becomes tender enough to shred easily with two forks.
Remove the chicken, shred it, and return it to the gravy. Stir until the shredded chicken is evenly coated throughout the sauce.
Meanwhile, cook the linguine according to the package directions until al dente. Drain and add it directly to the pot, tossing until every strand is coated in the creamy balsamic sauce.
Serve immediately, finishing each plate with freshly grated Parmesan cheese, sliced scallions, and a light drizzle of balsamic glaze for a restaurant-quality finish.
Tiffany’s Kitchen Tip
The secret to this recipe is patience. Slow simmering allows the chicken to become exceptionally tender while giving the balsamic glaze, garlic, herbs, cream, and gravy time to develop into one rich, flavorful sauce. The result is a comforting pasta dish that tastes even better the next day after the flavors have had even more time to come together.