Get ready to fall in love with Creamy Chicken Linguine — a dish that’s as comforting as it is irresistible! Picture tender bites of chicken mingling with silky linguine, all wrapped up in a velvety, Parmesan-laced sauce with a hint of lemon and fresh parsley. If you crave a meal that delivers lush flavors in every twirl of your fork, this recipe is your new weeknight hero. With just the right kick of spice and brightness, Creamy Chicken Linguine transforms simple ingredients into a restaurant-worthy dinner, perfect for both special occasions and cozy nights at home.

Creamy Chicken Linguine Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Chicken Linguine happens thanks to a handful of straightforward ingredients, each bringing their own flair to the final result. Don’t be fooled by the simplicity—each element plays a crucial role, whether contributing creaminess, a pop of green, or a savory punch.

Chicken breasts: Opt for boneless and skinless, cubed for quick, even cooking and tender bites.
Linguine pasta: Linguine’s flat noodles hold the sauce perfectly; cook until just al dente for best texture.
Olive oil: A slick of olive oil helps brown the chicken and adds subtle richness.
Butter: First for sautéing then as the foundation of the creamy sauce—layering flavor at every turn.
Garlic powder: For a mellow, pervasive garlicky depth that doesn’t overpower the dish.
Onion powder: Adds savory sweetness and rounds out the chicken’s flavor.
Smoked paprika: A little adds color and a gentle, smoky warmth that elevates everything.
Cayenne pepper (optional): If you like a kick, this brings gentle heat; adjust to taste.
Salt and pepper: Don’t skimp—they sharpen and tie all the flavors together.
Crushed red pepper flakes (optional): For those who want their Creamy Chicken Linguine extra feisty.
Unsalted butter, softened: Lends the sauce its luxurious texture without overpowering saltiness.
Fresh parsley, chopped: An essential fresh, herbal note plus a pop of color at the finish.
Lemon juice: Just a splash wakes up and brightens all the creamy richness.
Grated Parmesan cheese: For unmistakable savoriness and a salty finish to the sauce.
Chicken broth: Keeps the sauce luscious and adds extra chickeny flavor.
Heavy cream: The star for that unmistakably creamy, silky mouthfeel in every bite.
Dijon mustard: Provides subtle depth and a perfectly balanced tang.

How to Make Creamy Chicken Linguine

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil, then add your linguine. Stir occasionally to prevent sticking, and cook until the pasta is just al dente—firm yet tender. Before draining, scoop out about a quarter cup of pasta water (this starchy liquid is our secret weapon for a silky, clingy sauce later). Drain the linguine and set it aside.

Step 2: Season and Cook the Chicken

While your pasta bubbles away, toss the cubed chicken with garlic powder, onion powder, smoked paprika, cayenne, and a good pinch each of salt and pepper. Heat olive oil in a large skillet set over medium-high until shimmering. Add the seasoned chicken in a single layer, letting it sizzle undisturbed until golden-brown on one side, then flip and cook until the pieces are cooked through. Transfer chicken to a plate and keep warm.

Step 3: Make the Creamy Sauce

In the same pan (don’t clean it—you want all those flavorful brown bits!), lower the heat a touch and melt the butter. Sprinkle in red pepper flakes if you’re craving extra spice. Add chicken broth, heavy cream, Dijon mustard, and whisk everything together, scraping up any bits stuck on the bottom for maximum flavor. Let the sauce gently bubble and thicken until it luxuriously coats the back of a spoon.

Step 4: Combine Chicken, Pasta, and Sauce

Tumble the cooked chicken and linguine back into your skillet with the sauce. Now for the best part: add the Parmesan, fresh parsley, and a squeeze of lemon juice. Toss everything thoroughly so that every ribbon of pasta becomes gloriously coated in the creamy, savory sauce. If it looks a little thick, loosen it with a splash of reserved pasta water until it’s just perfect.

Step 5: Serve It Up!

Dish up generous twirls of Creamy Chicken Linguine into bowls or onto plates, making sure to scoop up plenty of juicy chicken pieces and extra sauce. Finish with a final rain of chopped parsley and an extra dusting of Parmesan. Serve immediately while it’s hot and melty.

How to Serve Creamy Chicken Linguine

Garnishes

When it comes to topping off Creamy Chicken Linguine, simple is spectacular. Sprinkle more chopped fresh parsley for color and freshness, and a hefty pinch of grated Parmesan for that unmistakable nutty finish. If you like a little more energy, a faint scatter of red pepper flakes will do the trick!

Side Dishes

Pairing this rich pasta with a crisp, bright side is always a good idea. A simple green salad tossed with lemony vinaigrette or steamed broccolini brings amazing contrast, cutting through the creaminess and making for a well-balanced meal. Crusty bread is never a bad call for mopping up every bit of that sauce.

Creative Ways to Present

You can serve Creamy Chicken Linguine family-style in a large bowl for a cozy table centerpiece, or elegantly twirled into individual mounds for a dinner party. Try topping with lemon zest or toasted pine nuts if you want to impress. For a really fun touch, use shallow pasta bowls to show off all the luscious sauce and glistening chicken.

Make Ahead and Storage

Storing Leftovers

Store any leftovers of Creamy Chicken Linguine in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and the flavors actually meld and intensify, making for a fantastic next-day lunch or dinner treat.

Freezing

While Creamy Chicken Linguine is best enjoyed fresh, you can freeze leftovers if necessary. Transfer portions to freezer-safe containers, making sure to seal tightly. The sauce may separate a tad upon thawing, but a gentle stir when reheating brings it all back together. Aim to use within 1-2 months for the best texture and flavor.

Reheating

To reheat, gently warm Creamy Chicken Linguine in a saucepan over low heat or in the microwave in 30-second bursts, stirring well between each. If the sauce seems a bit thick, add a splash of milk, cream, or chicken broth to loosen things up. Always heat until just hot to keep the chicken juicy and the pasta from overcooking.

FAQs

Can I use a different pasta shape instead of linguine?

Absolutely! While linguine catches the sauce beautifully, fettuccine, spaghetti, or even penne work well. Just adjust the cooking time as needed for the pasta you choose.

What’s the best way to ensure the chicken stays tender?

Cut the chicken into evenly sized cubes and don’t overcook it. Searing over medium-high heat until just cooked through keeps it juicy and perfect for Creamy Chicken Linguine.

Can I add vegetables to this dish?

Definitely! Sautéed spinach, peas, or sautéed mushrooms are all delicious additions to Creamy Chicken Linguine. Stir them in with the pasta for extra color and nutrition.

How can I make this dish gluten-free?

Use your favorite gluten-free pasta in place of linguine. Double-check that your chicken broth and Dijon mustard are certified gluten-free, and you’re all set to enjoy this creamy classic!

What if I don’t have heavy cream?

You can substitute half-and-half or even whole milk in a pinch. The sauce will be a touch less thick and rich, but still creamy and satisfying.

Final Thoughts

Creamy Chicken Linguine is pure comfort in a bowl, the kind of dish that wins hearts and disappears quickly at the dinner table. Give it a try and make it your own—I promise, it’s destined to become a favorite in your rotation!