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Creamy One-Pot Linguine with Chicken, Corn and Green Chiles

By Cindy Rahe
Created January 10, 2017
Get a creamy, satisfying pasta dinner on the table in less than 30 minutes? Betty blogger Cindy Ensley shares a one-pot wonder that promises just that.

One-pot pastas have been making some serious rounds on the Internet lately and I couldn’t resist making my own spin on this ingenious idea. In my version, I’ve combined pulled rotisserie chicken (a container of thawed, Make-Ahead Shredded Chicken would work beautifully as well!), frozen corn, Old El Paso Green Chiles, a touch of cream and Parmesan to make a satisfying, quick and easy meal that comes together in minutes. I love that it’s ready to be served in 30 minutes, but the best thing about this dish, beside the quick prep, is probably that you only have a single pot to wash…the pasta doesn’t even have to be drained! 

This super-quick dinner begins by combining dried linguine, corn, onion, green chiles, a bit of garlic and water in a pan.


Then, simply place the pan over high heat and bring to a boil, once it’s boiling, you can reduce it to a simmer. Be sure to stir the pasta frequently to prevent clumping.


A lid gets placed over the top while the pasta simmers for about 20 minutes. By this time the linguine should be al dente and most of the liquid should be absorbed. Toss in the cream, Parmesan and shredded rotisserie chicken to finish it off.


See? So easy! A little scatter of scallions are totally optional, but a welcome garnish.