Creamy Chicken Linguine (Printable Version)
Tender chicken tossed with linguine in a rich, buttery sauce with hints of garlic and lemon.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cubed
02 -
227 grams linguine pasta
03 -
1 tablespoon olive oil
04 -
1 tablespoon butter
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon smoked paprika
08 -
0.25 teaspoon cayenne pepper (optional)
09 -
Salt and black pepper to taste
10 -
0.5 teaspoon crushed red pepper flakes (optional)
→ Sauce Ingredients
11 -
113 grams unsalted butter, softened
12 -
2 tablespoons fresh parsley, chopped
13 -
1 tablespoon lemon juice
14 -
25 grams grated Parmesan cheese
15 -
60 milliliters chicken broth
16 -
60 milliliters heavy cream
17 -
1 tablespoon Dijon mustard
# Steps to Cook:
01 -
Boil linguine in salted water until al dente. Reserve 60 milliliters of pasta water, then drain.
02 -
Season chicken with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Cook in olive oil until golden and cooked through. Set aside.
03 -
Melt butter in the same skillet, then add garlic powder, chicken broth, heavy cream, Dijon mustard, and crushed red pepper flakes. Simmer until thickened.
04 -
Add chicken and linguine to the sauce, tossing to coat. Stir in Parmesan, parsley, and lemon juice. Adjust sauce consistency with reserved pasta water as needed.
05 -
Garnish with additional parsley and Parmesan. Serve warm.
# Extra Suggestions:
01 -
Substitute chicken with shrimp or tofu for variation. Add spinach or cherry tomatoes for extra nutrition. Omit cayenne and red pepper flakes for milder flavor.