Description
This Creamy Chicken Linguine recipe features tender cubes of seasoned chicken tossed in a velvety, flavorful sauce made with butter, garlic, chicken broth, heavy cream, Dijon mustard, and Parmesan cheese, combined with perfectly cooked linguine pasta. A hint of smoked paprika, cayenne, and red pepper flakes adds a subtle smoky and spicy kick, balanced by fresh parsley and bright lemon juice. It’s a comforting, crowd-pleasing pasta dish that comes together quickly for an easy weeknight dinner.
Ingredients
Protein
- 2 boneless, skinless chicken breasts, cubed
Pasta
- 8 oz linguine pasta
Seasonings & Spices
- 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)
Oils & Fats
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup unsalted butter, softened
Dairy & Liquids
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
Fresh Ingredients
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Condiments
- 1 tbsp Dijon mustard
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Reserve ¼ cup of the pasta water, then drain the noodles and set aside.
- Season and Cook Chicken: In a bowl, 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, then add chicken. Cook, stirring occasionally, until the chicken is 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 the butter over medium heat. Add chicken broth, heavy cream, Dijon mustard, and optional crushed red pepper flakes. Stir to combine and bring the mixture to a gentle simmer. Allow the sauce to thicken slightly, about 3-5 minutes.
- Toss Pasta and Chicken in Sauce: Return the cooked chicken to the skillet with the sauce. Add the cooked linguine pasta and toss everything together until the pasta and chicken are well coated with the creamy sauce. Stir in Parmesan cheese, chopped parsley, and lemon juice. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Serve: Garnish with additional parsley and Parmesan cheese if desired. Serve the creamy chicken linguine warm for a comforting meal.
Notes
- If you prefer a spicier dish, increase the cayenne pepper and crushed red pepper flakes according to your taste.
- To reduce fat content, you can substitute half-and-half for the heavy cream.
- Using fresh garlic instead of garlic powder will enhance the flavor if you prefer.
- Make sure to reserve pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
- For a gluten-free option, substitute linguine with a gluten-free pasta variety.
