Creamy Chicken Linguine

This creamy chicken linguine transforms ordinary pasta night into a restaurant-quality experience. The silky sauce coats each strand of linguine perfectly while tender chicken pieces add hearty protein to this comforting dish.

I first created this dish when unexpected dinner guests arrived, and it's since become my go-to impressive meal that feels special without requiring hours in the kitchen or fancy ingredients.

Ingredients

• Boneless skinless chicken breasts: create the protein foundation without requiring trimming or deboning work
• Linguine pasta: provides the ideal surface area for catching the creamy sauce better than spaghetti
• Olive oil and butter: combination gives you both high heat cooking ability and rich flavor for sautéing
• Garlic powder and onion powder: infuse flavor without the prep time of fresh ingredients
• Smoked paprika: adds subtle smokiness that elevates the entire dish; use Spanish paprika for best results
• Cayenne pepper: brings gentle heat that balances the richness; use sparingly if sensitive to spice
• Unsalted butter: for the sauce allows you to control the final salt level
• Fresh parsley: brightens the rich sauce with color and herbaceous notes
• Lemon juice: cuts through the creaminess with necessary acidity
• Parmesan cheese: adds umami depth and helps thicken the sauce; use freshly grated for best melting
• Heavy cream: creates the luxurious texture that makes this dish special
• Dijon mustard: provides subtle tanginess that complements the cream perfectly

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add linguine and cook until al dente according to package directions usually 7 to 9 minutes. Before draining, reserve a quarter cup of starchy pasta water; this secret ingredient helps sauce cling to pasta. Drain pasta but do not rinse to preserve the starchy exterior.

Season and cook chicken:

Cut chicken breasts into bite-sized cubes approximately 1 inch pieces for even cooking. In a bowl, combine chicken with garlic powder, onion powder, smoked paprika, cayenne (if using), and salt and pepper. Heat olive oil and tablespoon of butter in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer without overcrowding to ensure proper browning. Cook 3 to 4 minutes per side until golden outside and reaching 165°F internally. Remove chicken to a plate and cover loosely with foil.

Create the sauce base:

Using the same skillet with all those flavorful chicken bits, melt the half cup butter over medium heat. When butter is melted but not browned, add chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom. Pour in heavy cream and Dijon mustard, stirring constantly. Add red pepper flakes if using. Allow sauce to gently simmer, not boil, for 3 to 4 minutes until it begins to thicken slightly.

Combine components:

Return cooked chicken to the skillet along with any accumulated juices. Add drained linguine and toss continuously using tongs to coat every strand with sauce. Sprinkle in Parmesan cheese while continuing to toss. Add fresh parsley and lemon juice, mixing thoroughly. If sauce seems too thick, gradually add reserved pasta water until reaching desired consistency.

Finish and serve:

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Transfer to warmed serving bowls and garnish with additional fresh parsley and Parmesan shavings. Serve immediately while sauce is still creamy and pasta is hot.

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My favorite part of this recipe is the moment the Dijon mustard hits the cream sauce. I discovered this trick from my grandmother who always added a spoonful to her pasta dishes. The first time I tasted that subtle tang cutting through the richness I understood why this small addition makes such a big difference.

Make Ahead Options

While this pasta is best enjoyed fresh, you can prepare components ahead of time to streamline dinner service. Season and cook the chicken up to one day in advance, storing it covered in the refrigerator. The sauce base can also be prepared separately and refrigerated; just warm gently before combining with freshly cooked pasta. Add an extra splash of cream when reheating to restore the silky texture as the sauce tends to thicken when chilled.

Easy Variations

This versatile recipe welcomes creative adaptations based on what you have available. For a seafood version, substitute the chicken with jumbo shrimp or scallops, reducing cooking time accordingly. Add vegetable nutrition by stirring in baby spinach, cherry tomatoes, or sautéed mushrooms during the final minute of cooking. For a lighter version, use half and half instead of heavy cream and increase the pasta water to maintain creaminess. White wine lovers can replace two tablespoons of chicken broth with a dry white wine for added complexity.

Pairing Suggestions

Complete your meal with complementary sides that balance the rich pasta. A simple arugula salad dressed with lemon vinaigrette cuts through the creaminess while garlic bread provides satisfying crunch for sauce sopping. For wine pairing, choose a crisp unoaked Chardonnay or Pinot Grigio that won't compete with the delicate flavors. If serving for company, a light fruit-based dessert like lemon sorbet provides the perfect palate cleansing finish to this satisfying meal.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time, but the sauce may thicken when refrigerated. When reheating, add a splash of chicken broth or cream to restore the creamy consistency. Warm gently over medium-low heat, stirring frequently to prevent the sauce from breaking.

→ What sides pair well with Creamy Chicken Linguine?

This rich pasta dish pairs beautifully with light sides like a simple green salad with vinaigrette, steamed asparagus, roasted broccoli, or garlic bread. A glass of crisp white wine such as Pinot Grigio or Chardonnay complements the creamy flavors perfectly.

→ How can I make this dish lighter?

For a lighter version, substitute heavy cream with half-and-half or evaporated milk. You can also reduce the butter amount and use more olive oil instead. Increase the proportion of vegetables by adding zucchini, bell peppers, or mushrooms, and use whole wheat linguine for added fiber.

→ Can I use pre-cooked chicken to save time?

Absolutely! Rotisserie chicken or leftover cooked chicken works well in this dish. Simply shred or cube the pre-cooked chicken and add it to the sauce when you would normally return the cooked chicken to the pan. This reduces cooking time by about 10 minutes.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a small amount of chicken broth, cream, or milk to loosen the sauce, as it will thicken when cold. Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in short intervals, stirring between each one.

→ Is there a dairy-free alternative for this dish?

Yes, you can make a dairy-free version by substituting butter with olive oil or plant-based butter, using coconut cream instead of heavy cream, and nutritional yeast in place of Parmesan cheese. Cashew cream (blended soaked cashews with water) also makes an excellent creamy base for the sauce.