Creamy Chicken Linguine Recipe

The ultimate comfort food? Let me introduce you to Creamy Chicken Linguine! This rich and luscious pasta is loaded with golden sautéed chicken, a dreamy cream sauce kissed with garlic and parmesan, and twirl-worthy linguine. It’s a restaurant-level dish that comes together effortlessly—and it never, ever disappoints!

Ingredients You’ll Need

The best part about Creamy Chicken Linguine? The ingredients are simple yet each one plays a deliciously important role. Every component, from the golden chicken to the zippy lemon and the parmesan swirl, makes this dish taste like pure comfort in a bowl.

• Boneless, skinless chicken breasts: Look for tender cuts—cubed for fast, even cooking and maximum juiciness.
• Linguine pasta: The perfect shape for catching all that creamy sauce. Don’t skip salting your pasta water!
• Olive oil & butter: This classic duo adds rich flavor and helps brown the chicken beautifully.
• Garlic powder, onion powder, smoked paprika & cayenne: These seasonings punch up the chicken and create a savory, slightly smoky note. Adjust the cayenne for less or more heat!
• Red pepper flakes (optional): For a gentle, warming kick that’s never overpowering.
• Salt and pepper: A must for bringing out all the flavors.
• Fresh parsley: Adds a burst of herby freshness and color—the finishing touch every pasta craves.
• Lemon juice: Just a touch brightens and balances the creamy sauce.
• Grated Parmesan cheese: For that irresistible salty-nutty depth. Go for fresh grating if you can!
• Chicken broth & heavy cream: These are the base of the luscious sauce, giving it body and richness.
• Dijon mustard: A sneaky superstar—it adds a subtle tang and complexity you’ll love.

Variations

One of the joys of Creamy Chicken Linguine is how forgiving and adaptable it can be! Whether you’re working with what’s in the fridge or catering to dietary needs, just a tweak or two can make this dish your own special creation.

• Shrimp or Tofu Swap: Try shrimp for a “fancy” seafood twist, or tofu for a vegetarian-friendly, protein-packed dinner.
• Add Veggies: Sneak in spinach, cherry tomatoes, or even peas—the creamy sauce clings to every bite!
• Lighten Up: Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce (but don’t skip the parmesan!).
• Less Heat: Simply omit the cayenne and red pepper flakes for a mild, kid-friendly version.

How to Make Creamy Chicken Linguine

Step 1: Boil and Prep the Pasta

Fill a large pot with salted water and bring it to a rolling boil. Toss in your linguine and cook until al dente, following package instructions. Before draining, scoop out about ¼ cup of that glorious, starchy pasta water—trust me, it’ll help your sauce later! Set the pasta aside while you move on to the chicken.

Step 2: Season and Sauté the Chicken

Cube your chicken breasts and toss them with garlic powder, onion powder, smoked paprika, cayenne (if using), and a generous pinch of salt and pepper. Heat olive oil in a large skillet and cook the chicken over medium-high heat until golden and cooked through, about 5-7 minutes. Transfer the chicken to a clean plate; you’ll reunite it with the sauce shortly.

Step 3: Make the Creamy, Dreamy Sauce

In the same skillet, melt the butter over medium heat. Stir in the garlic (or garlic powder), chicken broth, heavy cream, Dijon mustard, and a pinch of red pepper flakes. Let it simmer for a few minutes, allowing the flavors to meld and the sauce to thicken slightly—it should gently coat the back of a spoon.

Step 4: Bring It All Together

Add the sautéed chicken and linguine directly into the skillet with the sauce. Toss everything gently to combine, letting the pasta drink up that luscious creamy coating. Sprinkle in the Parmesan, fresh parsley, and a splash of lemon juice for brightness. If the sauce seems too thick, loosen it up with a bit of your reserved pasta water until it’s just right.

Step 5: Garnish and Serve

Plate your Creamy Chicken Linguine while it’s still hot, topping with extra parsley and a generous dusting of freshly grated parmesan. Serve immediately and get ready for smiles all around the table!

How to Serve Creamy Chicken Linguine

Garnishes

A sprinkle of freshly chopped parsley and an extra shower of parmesan cheese bring your Creamy Chicken Linguine to life—think vibrant color, fragrant freshness, and that irresistible finishing touch. For a restaurant-style twist, a little lemon zest or a sprinkle of cracked black pepper is also delicious.

Side Dishes

This pasta loves company! A crisp green salad (think arugula or baby spinach) dressed lightly with lemon vinaigrette adds a refreshing contrast. Warm, crusty bread—or even garlic knots—are perfect for sopping up every last bit of creamy sauce.

Creative Ways to Present

Make it dinner party worthy by twirling the linguine into individual nests on plates, then piling golden chicken on top and spooning sauce over. For a cozy, casual vibe, serve family-style straight from the skillet—the “help yourself” approach always brings a smile!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Linguine keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, but that’s easily fixed with a little broth or milk when reheating.

Freezing

If you’d like to freeze this dish, transfer cooled pasta to a freezer-safe container. For best results, freeze without the pasta (just the sauce and chicken); cooked pasta can become a bit soft. Thaw overnight in the fridge, then reheat gently, adding a splash of cream to refresh the sauce.

Reheating

Reheat gently on the stovetop or in the microwave, stirring in a tablespoon or two of broth, milk, or reserved pasta water to loosen the sauce. Warm just until heated through—overheating can make the chicken or sauce dry out.

FAQs

Final Thoughts

If you’re craving pure, soul-soothing comfort, Creamy Chicken Linguine has you covered. It’s quick, incredibly satisfying, and sure to become a beloved favorite in your rotation—so grab your pasta pot, pour yourself a glass, and give this recipe a whirl. Your taste buds (and everyone at your table) will thank you!

Print