Introduction
Oh boy, do I have a recipe for you! There’s just something so comforting about a big bowl of creamy pasta, isn’t there? It’s like a warm hug on a plate. And when you add tender chicken and a perfectly seasoned, luscious sauce? Absolute heaven! This Creamy Chicken Linguine recipe is one of those dishes that feels fancy enough for a special occasion but is SO incredibly easy and fast to whip up, you’ll want to make it on a Tuesday night. Seriously, if you’re looking for a simple, satisfying meal that the whole family will devour, stop scrolling right now. This is IT!
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes if you’re speedy! Perfect for busy nights.
- Easy: No complicated techniques here, just straightforward cooking steps. Even beginners can nail this one.
- Crowd-Pleasing: Creamy pasta and chicken? A guaranteed hit with kids and adults alike.
- Versatile: Easy to customize with veggies or other proteins.
Ingredients
Gather your goodies! Most of these are probably already hanging out in your pantry and fridge.
- 2 boneless skinless chicken breasts: Lean protein power! You can slice them thin or cube them, whatever you prefer.
- 8 oz linguine pasta: The classic choice for slurping up that glorious sauce, but feel free to use your favorite long pasta like fettuccine or spaghetti.
- 1 tbsp olive oil + 1 tbsp butter (for chicken): Gets a lovely sear on your chicken and builds flavor.
- 1/2 cup unsalted butter (for sauce): This is where the creaminess magic truly begins!
- 1 tsp garlic powder & 1 tsp onion powder: Easy, reliable flavor boosters.
- 1/4 tsp cayenne pepper: Just a hint of warmth, not enough to make it spicy, but you can adjust!
- 1/2 tsp smoked paprika: Adds a beautiful smoky depth. Don’t skip this if you can help it!
- 1/2 tsp red pepper flakes: A little kick! Omit if you’re sensitive to spice.
- Salt and pepper to taste: Essential for bringing all the flavors together.
- 1/4 cup chicken broth: Helps create a smooth, silky sauce base.
- 1 tbsp Dijon mustard: Adds a little tang and complexity that brightens the whole dish. Trust me on this one!
- 1 tbsp lemon juice: A squeeze of fresh lemon at the end cuts through the richness and adds zing.
- 1/4 cup heavy cream: The star of the show for that luxurious, creamy texture.
- 1/4 cup grated Parmesan cheese: Melts into the sauce adding salty, nutty deliciousness. Use the good stuff if you have it!
- 2 tbsp fresh parsley, chopped: For a pop of fresh color and flavor at the end.
How to Make It
Let’s get cooking! You’ve got this.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your linguine and cook according to package directions until al dente (tender but still with a slight bite). Drain and set aside, reserving about 1/2 cup of the pasta water.
- Prep the Chicken: While the water heats, slice or cube your chicken breasts. Pat them dry with paper towels – this helps them brown nicely. Season generously with salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and red pepper flakes.
- Cook the Chicken: Heat the olive oil and 1 tbsp butter in a large skillet or pot (one big enough to hold the pasta later!) over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the heat to medium. Add the remaining 1/2 cup unsalted butter to the same skillet. Once melted, add the remaining garlic powder, onion powder, cayenne, smoked paprika, red pepper flakes, salt, and pepper. Stir for about 30 seconds until fragrant.
- Build the Sauce: Pour in the chicken broth, Dijon mustard, and lemon juice. Stir well, scraping up any browned bits from the bottom of the pan (that’s flavor!). Let it simmer gently for 1-2 minutes to thicken slightly.
- Add Cream and Cheese: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Stir constantly until the cheese is melted and the sauce is smooth and creamy. Don’t let it boil rapidly once the cream is added.
- Combine Everything: Add the cooked linguine and the cooked chicken back into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce seems a little too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve: Garnish with fresh chopped parsley. Serve immediately and watch it disappear!
Substitutions & Additions
Feeling creative? This recipe is super adaptable!
- Different Protein: Swap the chicken for shrimp (cook quickly!), cooked sausage, or even plant-based chicken strips.
- Add Veggies: Sauté some mushrooms, spinach, broccoli florets, or bell peppers along with or before the chicken. Toss them in when you add the pasta.
- Spice Level: Adjust the cayenne and red pepper flakes to make it milder or spicier.
- Cheeses: While Parmesan is classic, a sprinkle of Pecorino Romano or even a tiny bit of white cheddar could be interesting.
- Other Pasta: Penne, fettuccine, rotini – whatever shape you love!
Tips for Success
Just a few pointers to make sure your pasta night is perfect!
- Don’t Overcook the Pasta: Cook it just until al dente, as it will finish cooking slightly in the warm sauce.
- Pat Chicken Dry: This is key for getting a nice sear and preventing the chicken from steaming in the pan.
- Don’t Overheat the Sauce: Once the cream and Parmesan are in, keep the heat low and just gently simmer. High heat can cause the sauce to separate or become greasy.
- Reserve Pasta Water: That starchy water is liquid gold! It helps the sauce cling to the pasta beautifully.
- Prep Ahead: You can cook the chicken a day in advance and store it in the fridge. The sauce comes together so fast, it’s not really necessary to make it ahead, but you could measure out your spices.
How to Store It
Got leftovers? Lucky you!
Store any leftover Creamy Chicken Linguine in an airtight container in the refrigerator for 3-4 days. When reheating, you might need to add a splash of milk, cream, or chicken broth to loosen the sauce back up, as pasta tends to absorb the liquid as it sits.
FAQs
Quick answers to common questions!
Can I use pre-cooked chicken?
Yes, absolutely! If you have leftover roasted chicken or rotisserie chicken, you can shred or dice it and add it to the sauce just before adding the pasta to warm through.
Can I make this gluten-free?
Easily! Just use your favorite gluten-free pasta instead of traditional linguine.
What if I don’t have heavy cream?
While heavy cream gives the best result, you could try half-and-half for a slightly lighter sauce, though it might not be quite as rich. Milk is usually too thin and can curdle.
Is this dish freezer-friendly?
Cream-based sauces can sometimes change texture when frozen and reheated (they might become a bit grainy). While you can freeze it, the texture might not be as smooth as fresh. It’s best enjoyed within a few days from the fridge.
Cozy & Quick Creamy Chicken Linguine
A comforting, easy, and fast creamy pasta dish with tender chicken and a luscious sauce, perfect for busy weeknights and guaranteed to be a family favorite.
Equipment
- Large pot
- Large skillet or a pot large enough to hold the pasta later
Ingredients
Ingredients
- 2 boneless skinless chicken breasts slice thin or cube
- 8 oz linguine pasta or your favorite long pasta like fettuccine or spaghetti
- 1 tbsp olive oil for chicken
- 1 tbsp butter for chicken
- 0.5 cup unsalted butter for sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp cayenne pepper adjust for spice
- 0.5 tsp smoked paprika
- 0.5 tsp red pepper flakes omit if sensitive to spice
- Salt and pepper to taste
- 0.25 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 0.25 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your linguine and cook according to package directions until al dente (tender but still with a slight bite). Drain and set aside, reserving about 1/2 cup of the pasta water.
- Prep the Chicken: While the water heats, slice or cube your chicken breasts. Pat them dry with paper towels – this helps them brown nicely. Season generously with salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and red pepper flakes.
- Cook the Chicken: Heat the olive oil and 1 tbsp butter in a large skillet or pot over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reduce the heat to medium. Add the remaining 1/2 cup unsalted butter to the same skillet. Once melted, add the remaining garlic powder, onion powder, cayenne, smoked paprika, red pepper flakes, salt, and pepper. Stir for about 30 seconds until fragrant.
- Build the Sauce: Pour in the chicken broth, Dijon mustard, and lemon juice. Stir well, scraping up any browned bits from the bottom of the pan (that's flavor!). Let it simmer gently for 1-2 minutes to thicken slightly.
- Add Cream and Cheese: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Stir constantly until the cheese is melted and the sauce is smooth and creamy. Don't let it boil rapidly once the cream is added.
- Combine Everything: Add the cooked linguine and the cooked chicken back into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce seems a little too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve: Garnish with fresh chopped parsley. Serve immediately and watch it disappear!
Notes
Tips for Success:
- Cook pasta just until al dente.
- Pat chicken dry for a nice sear.
- Keep heat low once cream and Parmesan are added to prevent separation.
- Reserved pasta water helps the sauce cling.
- Chicken can be cooked a day in advance. Substitutions & Additions:
- Use shrimp, cooked sausage, or plant-based chicken.
- Add sautéed mushrooms, spinach, broccoli, or bell peppers.
- Adjust cayenne and red pepper flakes for spice level.
- Try Pecorino Romano or white cheddar.
- Use penne, fettuccine, rotini, or other pasta shapes. Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- When reheating, add a splash of milk, cream, or chicken broth to loosen the sauce. FAQs:
- Can use pre-cooked chicken.
- Easily made gluten-free with gluten-free pasta.
- Half-and-half can be used instead of heavy cream for a lighter sauce (texture may vary).
- Cream-based sauces may change texture when frozen; best enjoyed fresh or from the fridge.
- Cook pasta just until al dente.
- Pat chicken dry for a nice sear.
- Keep heat low once cream and Parmesan are added to prevent separation.
- Reserved pasta water helps the sauce cling.
- Chicken can be cooked a day in advance. Substitutions & Additions:
- Use shrimp, cooked sausage, or plant-based chicken.
- Add sautéed mushrooms, spinach, broccoli, or bell peppers.
- Adjust cayenne and red pepper flakes for spice level.
- Try Pecorino Romano or white cheddar.
- Use penne, fettuccine, rotini, or other pasta shapes. Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- When reheating, add a splash of milk, cream, or chicken broth to loosen the sauce. FAQs:
- Can use pre-cooked chicken.
- Easily made gluten-free with gluten-free pasta.
- Half-and-half can be used instead of heavy cream for a lighter sauce (texture may vary).
- Cream-based sauces may change texture when frozen; best enjoyed fresh or from the fridge.