FThai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I love the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry! I was saddened to find out this entree has been removed from their menu as of 2014. Sadness prevails…
So, I went on a bit of a search to find a good copycat recipe and found a great one posted by Amy, at Sing For Your Supper that fits the bill. I have made this many times, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Why NOT Make Thai Chicken Linguini At Home?
Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all! Grab some chopsticks or a fork and dig in! I really think you will love this delicious dish! It’s so good!
Thai chicken linguini is very easy to make, the flavors are magnificent, and it certainly makes for some delicious leftovers. Well, you will only have leftovers if you don’t polish all of it off in one sitting!
The creamy peanut sauce, chicken breast and the crunch of chopped peanuts make this one tasty meal. I could practically spoon up the sauce and eat it all by itself, because it’s THAT good. Hope you will give this Thai chicken linguini a try! The recipe can easily be doubled. Have a great day.
Looking For More PASTA WITH CHICKEN Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few recipes featuring chicken AND pasta include:
- Fiesta Chicken Pasta Casserole
- Cajun Chicken Pasta
- Chicken Club Pasta Salad
- Chicken Broccoli Fettucine Alfredo
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
- 1 cup smooth peanut butter
- 1/4 cup soy sauce
- 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
- 2 TBSP brown sugar
- 2 limes , juiced
- 1/2 cup hot water
- 1 clove of garlic , minced
- 1 tsp. rice wine vinegar
- 1 tsp. ground ginger
- 1/2 tsp. sesame oil
- 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
- 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
- 2 carrots , julienned (matchstick cut)
- 1 small can water chestnuts , drained
- 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
- 1 handful chopped peanuts , for garnish (if desired)
- Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water)
- Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined. Cover and store in the refrigerator until needed (can be made ahead).
- Blanch the carrots in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.
Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.
Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!
Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.
Here’s one more to pin on your Pinterest boards!