If you are craving a dish that feels like a big, comforting hug, look no further than this Creamy Chicken Linguine Recipe. It combines tender, perfectly cooked chicken with silky, flavorful sauce and linguine that just soaks it all up. In about 30 minutes, you’ll have a plate that’s somehow both indulgent and fresh, with just the right kick from spices and a hint of brightness from lemon and parsley. It’s a meal that brings everyone to the table with smiles and happy sighs, perfect for a weeknight dinner or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe is simple but plays a crucial role in creating layers of deliciousness, from the juicy chicken to the fragrant seasonings and rich, creamy sauce. Getting these right means your Creamy Chicken Linguine Recipe will be bursting with flavor and texture.
- 2 boneless, skinless chicken breasts, cubed: Tender protein that soaks up the spices and sauce beautifully.
- 8 oz linguine pasta: The perfect long noodle to twirl and catch all the creamy goodness.
- 1 tbsp olive oil: Adds a subtle fruity base to cook the chicken without drying it out.
- 1 tbsp butter: For richness and helping build the luscious sauce.
- 1 tsp garlic powder: Infuses a deep, savory warmth without overpowering.
- 1 tsp onion powder: Adds subtle sweetness and depth to the seasoning mix.
- ½ tsp smoked paprika: Brings gentle smokiness and vibrant color to the chicken.
- ¼ tsp cayenne pepper (optional): A little heat for those who like their creamy dishes with a kick.
- Salt and pepper to taste: Essential for balancing and enhancing all other flavors.
- ½ tsp crushed red pepper flakes (optional): Sprinkled into the sauce for a subtle fiery note.
- ½ cup unsalted butter, softened: The base of the sauce lending a rich, silky texture.
- 2 tbsp fresh parsley, chopped: Adds freshness and a burst of green color.
- 1 tbsp lemon juice: Brightens the whole dish, cutting through richness beautifully.
- ¼ cup grated Parmesan cheese: Brings salty, nutty, umami richness that makes the sauce irresistible.
- ¼ cup chicken broth: Balances creaminess while adding savory depth.
- ¼ cup heavy cream: Turns the sauce luxuriously smooth and indulgent.
- 1 tbsp Dijon mustard: Adds a tangy layer to lift the cream sauce.
How to Make Creamy Chicken Linguine Recipe
Step 1: Boil the Linguine
Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente—this means the pasta is tender but still has a slight chew. Once ready, reserve about ¼ cup of that starchy pasta water; it’s a secret weapon for adjusting your sauce later on. Drain the pasta and set it aside.
Step 2: Cook the Chicken
While the linguine is cooking, season the cubed chicken breasts with garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook, stirring occasionally, until the chicken turns golden brown and is cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set it aside while we work on the sauce.
Step 3: Prepare the Creamy Sauce
Using the same skillet, melt the butter over medium heat. Add garlic and stir briefly to release aroma. Then, pour in the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes if you like a bit of heat. Bring this mixture to a gentle simmer and allow it to thicken slightly, about 3 to 5 minutes. This sauce is where your Creamy Chicken Linguine Recipe truly starts to shine.
Step 4: Combine Pasta, Chicken, and Sauce
Return the cooked chicken to the skillet, then add the drained linguine. Toss everything gently to coat the pasta and chicken in that irresistible sauce. Stir in the Parmesan cheese, fresh parsley, and a splash of lemon juice for brightness. If the sauce feels too thick, gradually add some reserved pasta water until you reach your perfect consistency.
Step 5: Final Touches and Serve
Once everything is combined and warmed through, your Creamy Chicken Linguine Recipe is ready to be enjoyed! Transfer to serving plates and prepare for the compliments you’ll receive.
How to Serve Creamy Chicken Linguine Recipe
Garnishes
Fresh parsley sprinkled over the top not only adds a pop of color but also brings a refreshing herbal note that cuts through the rich sauce. A little extra grated Parmesan right at the end makes each forkful extra cheesy and satisfying.
Side Dishes
Serve alongside a crisp green salad with a tangy vinaigrette to balance the creaminess. Alternatively, garlic bread or crusty artisan bread makes a fantastic partner, perfect for soaking up any leftover sauce.
Creative Ways to Present
For a festive touch, try plating the linguine in tight nests for an elegant look and garnish with thin lemon zest strips. You can also serve this dish in individual bowls topped with microgreens or a drizzle of high-quality olive oil. It’s simple details like these that elevate the Creamy Chicken Linguine Recipe to dinner party status effortlessly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Linguine Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. This dish reheats well, so don’t hesitate to save those delicious bites for another meal.
Freezing
While you can freeze this dish, keep in mind the texture of the pasta may change slightly. If you choose to freeze, portion it into freezer-safe containers and use within 1 to 2 months for the best taste. Thaw in the fridge overnight before reheating.
Reheating
To reheat, gently warm the linguine in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce and keep it from drying out. Stir often until heated through. Avoid microwaving to prevent uneven heating and drying.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While linguine is ideal because of its shape and texture, fettuccine, penne, or even spaghetti will also work beautifully for this creamy sauce.
Is there a way to make this dish lighter?
To lighten the dish, consider using half-and-half or whole milk instead of heavy cream, and reduce the butter slightly. You can also increase the amount of chicken and add steamed vegetables for extra volume and nutrients.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and add a bit more flavor, just be sure to adjust cooking times as thighs may cook faster or slower depending on size.
How do I make this dish spicier?
Simply increase the cayenne pepper or crushed red pepper flakes according to your heat preference. Adding freshly diced jalapeños or a dash of hot sauce to the sauce can also kick things up a notch.
Can I prepare this recipe vegetarian-style?
Sure! Substitute the chicken with sautéed mushrooms, zucchini, or grilled tofu. Use vegetable broth instead of chicken broth, and your Creamy Chicken Linguine Recipe turns into a flavorful vegetarian delight.
Final Thoughts
This Creamy Chicken Linguine Recipe is one of those dishes that feels like a little celebration every time you make it. From the blend of spices seasoning the chicken to the silky, tangy sauce coating the tender linguine, it’s an absolute winner. Whether you’re cooking for family, friends, or just treating yourself, it’s a recipe that promises smiles and satisfied appetites. So grab your ingredients and dive in—you’ll be glad you did.
Print
Creamy Chicken Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken Linguine recipe features tender, seasoned chicken breasts combined with perfectly cooked linguine pasta, all enveloped in a rich, buttery cream sauce with hints of garlic, Dijon mustard, and Parmesan cheese. Ready in just 30 minutes, it’s an easy and satisfying dish perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes (optional)
Pasta
- 8 oz linguine pasta
Sauce
- 1 tbsp butter
- ½ cup unsalted butter, softened
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Boil linguine: Cook the linguine pasta in salted boiling water according to package instructions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta and set aside.
- Cook chicken: Season the cubed chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Make the sauce: In the same skillet, melt 1 tablespoon of butter. Add garlic (if using fresh or you can omit), chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes (optional). Stir and simmer the sauce over medium-low heat until it thickens slightly, about 3-5 minutes.
- Combine: Return the cooked chicken to the skillet with the sauce. Add the cooked linguine pasta and toss everything together to coat evenly in the sauce. Stir in grated Parmesan cheese, chopped parsley, and lemon juice. Adjust the sauce consistency by gradually adding the reserved pasta water if needed.
- Serve: Garnish with additional parsley and Parmesan cheese if desired. Serve the creamy chicken linguine warm and enjoy.
Notes
- For a spicier dish, include the cayenne pepper and red pepper flakes as suggested.
- Feel free to swap parsley for basil or oregano for a different herb flavor.
- Reserve pasta water is important to loosen the sauce without making it watery.
- Use freshly grated Parmesan for best flavor and melting quality.
- This recipe can be made gluten-free by substituting the linguine with gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days, reheat gently to avoid curdling the sauce.
