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
Scale
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.
