Pin it
Creamy chicken linguine is perfect for when you crave comfort food but need it on the table fast. Tender chicken and silky pasta get tossed in a dreamy sauce that feels restaurant-worthy without a ton of fuss. I return to this recipe every time I want something that is both crowd-pleasing and simple to make.
I remember pulling this together for an impromptu date night at home. The creamy sauce made it feel fancy and now it is one of my most requested dinners.
Ingredients
- Chicken breasts cubed: gives you juicy bites of protein that cook up quickly go for fresh chicken and pat dry for best browning
- Linguine pasta: classic choice for a creamy sauce its shape holds the sauce perfectly choose a good-quality pasta for a better texture
- Olive oil: for sautéing adds a fruity flavor and helps the chicken brown evenly
- Butter: adds richness and silky texture to the sauce use real unsalted butter for best results
- Garlic powder and onion powder: build bold savory notes quickly
- Smoked paprika: brings gentle smoky warmth choose a fresh jar for most intensity
- Cayenne pepper (optional): gives mild heat customize to your spice preference
- Salt and pepper: round out the flavors always taste and adjust for balance
- Crushed red pepper flakes (optional): for extra kick sprinkle lightly if sensitive to spice
- Fresh parsley chopped: brings bright color and a pop of herbal flavor look for flat-leaf parsley for the most flavor
- Lemon juice fresh squeezed: adds brightness and balances the richness choose a ripe firm lemon
- Parmesan cheese: gives nutty savory depth and helps the sauce cling to the pasta grate your own if possible
- Chicken broth: loosens and flavors the sauce choose low sodium for maximum control
- Heavy cream: key to silky creamy sauce choose the freshest cream you can find
- Dijon mustard: gives just a hint of sharpness and complexity look for a quality brand with clean ingredients
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just al dente. Reserve a small cup of the starchy cooking water before draining so you can adjust the sauce later if you need it.
- Brown the Chicken:
- Pat your chicken cubes dry and season generously with garlic powder onion powder smoked paprika cayenne if using salt and pepper. Heat the olive oil in a skillet over medium-high heat until it shimmers. Sauté the chicken pieces undisturbed for a minute to get a golden crust then toss and cook through about five to six minutes total. Remove the chicken to a plate.
- Make the Sauce:
- In the same skillet melt the butter over medium heat. Stir in the chicken broth heavy cream Dijon mustard and a pinch of red pepper flakes if desired. Let the mixture bubble gently and whisk until thickened into a creamy sauce about two to three minutes.
- Combine Pasta and Sauce:
- Add the cooked chicken back into the skillet along with drained linguine. Toss everything to coat evenly in the sauce. Scatter in the freshly grated parmesan parsley and a squeeze of lemon juice. If the sauce feels too thick add a splash of the reserved pasta water and keep tossing until everything is glossy and well coated.
- Finish and Serve:
- Mound the creamy chicken linguine into bowls. Scatter extra parmesan and parsley on top. Serve immediately while piping hot.
Pin it
Fresh parmesan is my favorite touch here. Sometimes my kids love to help grate it and sprinkle it on and it always feels like a celebration when we serve this pasta family style right at the table.
Storage Tips
This pasta keeps well in the fridge in a sealed container for up to three days. When reheating add a splash of cream or chicken broth to help loosen the sauce because it thickens as it sits. Gently warm on the stovetop over low heat to avoid separating the sauce.
Ingredient Substitutions
You can easily swap the chicken for shrimp cut into bite-sized pieces or even use tofu or mushrooms for a vegetarian twist. If you do not have linguine use penne or fettuccine. Swap heavy cream for half and half for a lighter version or use all olive oil if you are dairy-free.
Serving Suggestions
Pair this creamy linguine with a crisp green salad tossed with lemon vinaigrette. Toasted garlic bread is also a classic side. Sometimes I add sautéed spinach or cherry tomatoes right to the pasta for extra vegetables and color.
A Little Background
Rich pasta dishes like this are inspired by Italian American classics but this creamy sauce is lighter and comes together quickly compared to restaurant versions. Making it at home lets you control the richness and balance of flavors so you can make it just how you like.
Frequently Asked Questions
- → Can I substitute the chicken with other proteins?
Yes, you can substitute the chicken with shrimp, tofu, or even cooked sausage for a different flavor profile.
- → How can I make this dish less spicy?
To reduce spiciness, simply omit the cayenne pepper and crushed red pepper flakes from the recipe.
- → What vegetables would pair well with this dish?
Spinach, cherry tomatoes, peas, or mushrooms are great additions that complement the flavors of this dish.
- → Can I use a different type of pasta?
Yes, you can use fettuccine, spaghetti, or any pasta of your choice as a substitute for linguine.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed to loosen the sauce.
- → What can I use instead of heavy cream?
You can replace heavy cream with half-and-half or a combination of milk and a bit of cornstarch for a lighter alternative.