Creamy Chicken Linguine Pasta (Print Version)
Silky linguine and juicy chicken in a rich, Parmesan cream sauce kissed with lemon and herbs.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
8 ounces dry linguine pasta
03 -
1 tablespoon olive oil
04 -
1 tablespoon unsalted butter
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon cayenne pepper, optional
09 -
Salt and freshly ground black pepper, to taste
10 -
1/2 teaspoon crushed red pepper flakes, optional
→ Sauce
11 -
1/2 cup unsalted butter, softened
12 -
2 tablespoons fresh parsley, finely chopped
13 -
1 tablespoon fresh lemon juice
14 -
1/4 cup grated Parmesan cheese
15 -
1/4 cup low-sodium chicken broth
16 -
1/4 cup heavy cream
17 -
1 tablespoon Dijon mustard
# Steps:
01 -
Cook linguine in a large pot of boiling salted water until al dente, following package instructions. Reserve 1/4 cup of pasta water, then drain.
02 -
Season chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. In a large skillet, heat olive oil over medium-high heat and sauté chicken until golden on all sides and cooked through. Transfer to a plate and keep warm.
03 -
In the same skillet, melt butter over medium heat. Add chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes. Stir and let the mixture simmer until slightly thickened, about 3–4 minutes.
04 -
Return chicken and drained linguine to the skillet, tossing to coat in the sauce. Mix in Parmesan cheese, fresh parsley, and lemon juice. Add reserved pasta water as needed to achieve desired sauce consistency.
05 -
Top with extra parsley and Parmesan if desired. Serve immediately while warm.
# Notes:
01 -
Reserve some pasta water to thin out the sauce for a silkier texture if necessary.