Description
This creamy chicken linguine recipe delivers a rich and flavorful pasta dish perfect for weeknight dinners. Tender, seasoned chicken is combined with al dente linguine and enveloped in a luscious sauce made from butter, cream, garlic, and Parmesan cheese, accented by a hint of lemon and spices for a comforting yet vibrant meal.
Ingredients
Scale
For the 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)
For the Pasta
- 8 oz linguine pasta
For the Sauce
- 1 tbsp butter
- ½ cup unsalted butter, softened
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
Instructions
- Boil Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente, about 8-10 minutes. Reserve ¼ cup of the pasta cooking water before draining the pasta.
- Cook Chicken: While pasta is cooking, season the cubed chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Make the Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic (from the powder or fresh if preferred), chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes if using. Stir and let the sauce simmer gently until it thickens slightly, about 3-4 minutes.
- Combine Ingredients: Return the cooked chicken to the skillet with the sauce. Add the drained linguine pasta and toss everything together to coat evenly. Stir in the Parmesan cheese, chopped fresh parsley, and lemon juice. If the sauce seems too thick, add some of the reserved pasta water a tablespoon at a time to achieve desired consistency.
- Serve: Dish the creamy chicken linguine onto plates. Garnish with additional chopped parsley and grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- Use fresh garlic instead of powder for a more robust flavor if preferred.
- Adjust the amount of cayenne pepper and crushed red pepper flakes to control the heat level.
- Reserve pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.
- Make sure not to overcook the chicken to keep it tender and juicy.
