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.