Chicken & Fig Linguine with Blue Cheese

Chicken, pasta and cheese get dressed up with balsamic glazed figs and herbs in this comforting yet elegant dish.


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Prep Time
30 min
30 min


  • 12 oz whole-grain linguine pasta
  • 1 tbsp olive oil
  • 4 shallots, sliced
  • 1/4 dried thyme
  • 1/8 tsp sea salt
  • Pinch fresh ground black pepper, or to taste
  • 1/4 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 1/3 cups dried unsweetened Mission figs, stemmed and chopped
  • 2 6-oz cooked chicken breasts, chopped, warm
  • 4 oz blue cheese, crumbled
  • 3 tbsp chopped fresh basil leaves


  1. Cook linguine al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain. Return linguine to pot and set aside.
  2. Meanwhile, in a medium nonstick skillet, heat oil on medium-low. Add shallots, thyme, salt and pepper. Cook, stirring occasionally, until shallots are tender but not browned, 8 to 10 minutes. Increase heat to medium-high and add vinegar. Simmer, stirring occasionally, until reduced by about one-third, 1 to 2 minutes. Stir in broth and figs and simmer until liquid is reduced by half, 4 to 8 minutes. Remove from heat and set aside.
  3. Add shallot mixture to linguine and stir to combine. Place on low heat and cook until heated through. Stir in chicken and cheese. (NOTE: If mixture appears dry, add reserved pasta cooking water in 1 tbsp additions to reach desired consistency.) Stir in basil and divide among serving bowls.

Nutrition Information

  • Serving Size 1 3/4 cups
  • Calories 419
  • Carbohydrate Content 66 g
  • Cholesterol Content 43 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 25 g
  • Saturated Fat Content 3 g
  • Sodium Content 90 mg
  • Sugar Content 19 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g