Description
This creamy chicken linguine recipe combines tender, seasoned chicken breast with a luscious, flavorful sauce made from butter, cream, Parmesan, and a hint of heat from red pepper flakes. Tossed with perfectly cooked linguine and brightened with fresh parsley and lemon juice, this dish is a comforting yet elegant meal ready in just 30 minutes, perfect for a quick weeknight dinner.
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 and Garnish
- 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 until al dente. Reserve ¼ cup of the pasta cooking water before draining the pasta.
- 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, then cook the chicken until golden brown and fully cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, melt 1 tablespoon of butter. Add garlic powder for extra flavor if desired. Pour in the chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes if using. Simmer the sauce gently until it thickens slightly, about 3-5 minutes.
- Combine: Add the cooked chicken and linguine into the skillet with the sauce. Toss well to ensure the pasta and chicken are coated evenly. Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Adjust the sauce consistency with reserved pasta water if it feels too thick.
- Serve: Garnish with additional parsley and Parmesan cheese if desired. Serve the creamy chicken linguine warm immediately for the best flavor and texture.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes and cayenne pepper.
- Reserve pasta water is key to adjusting the sauce consistency without thinning out the flavor.
- Use fresh Parmesan cheese for a richer and more authentic taste.
- Chicken breasts can be substituted with thighs for a juicier texture.
- Leftovers store well in the refrigerator up to 2 days and reheat gently on the stove to avoid curdling the sauce.
