Description
This Creamy Chicken Linguine is a quick and delicious pasta dish packed with tender seasoned chicken, a rich and flavorful creamy sauce, and perfectly cooked linguine. Infused with garlic, smoked paprika, and a hint of heat from cayenne and red pepper flakes, it’s garnished with fresh parsley and Parmesan cheese for a satisfying and comforting meal that comes together in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes (optional)
Pasta
- 8 oz linguine pasta
- ¼ cup reserved pasta water (from cooking linguine)
Cooking Fats
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup unsalted butter, softened
Sauce Ingredients
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Boil linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente, usually about 8-10 minutes depending on the package instructions. Reserve ¼ cup of the pasta cooking water before draining the pasta.
- Cook chicken: Season the cubed chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook until golden brown and fully cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Make the sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add garlic powder or fresh minced garlic if preferred, then pour in chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes (if using). Stir continuously and let the sauce simmer gently until it thickens slightly, about 3-4 minutes.
- Combine pasta and chicken with sauce: Add the cooked chicken and drained linguine pasta to the skillet with the creamy sauce. Toss well to coat everything evenly. Stir in grated Parmesan cheese, chopped parsley, and lemon juice to brighten the flavors. If the sauce appears too thick, gradually add the reserved pasta water until the desired consistency is reached.
- Serve: Transfer the creamy chicken linguine to serving plates. Garnish with additional parsley and Parmesan cheese if desired. Serve warm for a comforting and flavorful meal.
Notes
- For a spicier kick, increase the amount of cayenne pepper and red pepper flakes.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Use fresh parsley and freshly grated Parmesan for best flavor.
- This dish can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave adding a little cream or broth if the sauce thickens too much.
