Creamy Chicken Linguine: Just the name itself evokes images of a comforting, satisfying, and utterly delicious meal, doesn’t it? I’m thrilled to share my version of this classic dish with you, a recipe that’s guaranteed to become a weeknight staple in your household. Forget complicated recipes and hours spent in the kitchen; this Creamy Chicken Linguine comes together quickly and easily, delivering maximum flavor with minimal effort.

While the exact origins of Creamy Chicken Linguine are debated, its roots clearly lie in the rich culinary traditions of Italy. Pasta dishes, especially those featuring creamy sauces, have been a beloved part of Italian cuisine for centuries. This particular combination, with its tender chicken and perfectly cooked linguine, has evolved into a global favorite, adapted and personalized by cooks around the world.

So, what makes this dish so irresistible? It’s the perfect balance of textures and flavors. The al dente linguine provides a delightful chew, while the creamy sauce coats every strand in a velvety embrace. The tender chicken adds a savory protein element, and the subtle seasonings enhance the overall experience without overpowering the dish. People adore Creamy Chicken Linguine because it’s comforting, flavorful, and incredibly versatile. You can easily customize it with your favorite vegetables, herbs, or spices to create a dish that perfectly suits your taste. Plus, it’s a fantastic way to use leftover cooked chicken, making it a budget-friendly and time-saving option for busy weeknights. Get ready to experience the magic of Creamy Chicken Linguine!

Ingredients:

1 pound linguine pasta
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 medium yellow onion, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms (cremini or white button)
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley, plus more for garnish
2 tablespoons butter
1/4 teaspoon red pepper flakes (optional)

Preparing the Chicken and Vegetables:

First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Make sure each piece is evenly coated.
Now, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside.
Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until it’s softened and translucent. Stir occasionally to prevent burning.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture. Stir frequently.

Creating the Creamy Sauce:

Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, or until it’s reduced by half.
Add the chicken broth to the skillet and bring to a simmer. Let it simmer for another 2-3 minutes, allowing the flavors to meld together.
Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low.
Stir in the grated Parmesan cheese and red pepper flakes (if using). Continue to stir until the cheese is melted and the sauce is smooth and creamy.
Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
Stir in the chopped fresh parsley. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember, Parmesan cheese is salty, so you might not need much additional salt.
Add the butter to the sauce and stir until it is melted and incorporated. This will add richness and shine to the sauce.

Cooking the Linguine:

While the sauce is simmering, cook the linguine pasta according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself.
Cook the pasta until it’s al dente, meaning it’s still slightly firm to the bite. This usually takes about 8-10 minutes.
Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce if needed.
Drain the pasta well.

Combining and Serving:

Add the drained linguine to the skillet with the creamy chicken sauce. Toss gently to coat the pasta evenly with the sauce.
If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Serve the creamy chicken linguine immediately. Garnish with extra grated Parmesan cheese and chopped fresh parsley.
For an extra touch, you can drizzle a little olive oil over each serving.

Tips and Variations:

Spice it up: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
Add vegetables: Feel free to add other vegetables to the sauce, such as spinach, sun-dried tomatoes, or asparagus.
Use different pasta: If you don’t have linguine, you can use other types of pasta, such as fettuccine, spaghetti, or penne.
Make it lighter: Use half-and-half instead of heavy cream to reduce the fat content.
Add lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the cooked pasta.
Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will add a richer flavor to the dish.
Vegetarian Option: Omit the chicken and add more mushrooms or other vegetables for a vegetarian version. You can also add some vegetable broth to enhance the flavor.
Garlic Bread: Serve with a side of garlic bread to soak up all that delicious sauce.
Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with this creamy pasta dish.

Detailed Cooking Instructions and Troubleshooting:

Chicken Browning: Achieving a good sear on the chicken is crucial for flavor. Make sure your pan is hot before adding the chicken, and don’t overcrowd it. If you overcrowd the pan, the chicken will steam instead of brown. Cook in batches if necessary.
Onion and Garlic: Cook the onion until it’s softened and translucent before adding the garlic. This prevents the garlic from burning, which can make it bitter. Add the garlic during the last minute or two of cooking the onion.
Mushroom Preparation: You can use a variety of mushrooms for this dish, such as cremini, white button, or shiitake. Clean the mushrooms by wiping them with a damp paper towel instead of washing them, as they tend to absorb water.
Wine Reduction: Deglazing the pan with white wine adds a depth of flavor to the sauce. Make sure to let the wine reduce by half before adding the chicken broth. This concentrates the flavor and prevents the sauce from being too watery.
Cream Sauce Consistency: The heavy cream should be added after the wine and broth have simmered for a few minutes. This allows the sauce to thicken slightly. If the sauce is too thick, add a little pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.
Pasta Cooking Time: Cook the pasta al dente, meaning it’s still slightly firm to the bite. Overcooked pasta will become mushy in the sauce. Reserve some pasta water before draining the pasta, as it can be used to adjust the consistency of the sauce.
Combining Pasta and Sauce: Add the drained pasta to the skillet with the sauce and toss gently to coat. If the sauce is too thick, add a little pasta water until it reaches your desired consistency.
Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that Parmesan cheese is salty, so you might not need much additional salt.
Serving: Serve the creamy chicken linguine immediately. Garnish with extra grated Parmesan cheese and chopped fresh parsley. A drizzle of olive oil can also add a nice finishing touch.

Storage and Reheating:

Storage: Store leftover creamy chicken linguine in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a little milk or cream to loosen the sauce if needed. You can also reheat it in the microwave, but be careful not to overcook it.
Freezing: Freezing is not recommended, as the sauce may separate and become grainy when thawed.

Nutritional Information (Approximate):

Calories: 600-

Conclusion:

This Creamy Chicken Linguine isn’t just another pasta dish; it’s a weeknight savior, a comfort food champion, and a guaranteed crowd-pleaser all rolled into one delicious bowl. I truly believe you’ll find yourself making this recipe again and again. The rich, creamy sauce, perfectly cooked linguine, and tender chicken create a symphony of flavors that’s both satisfying and surprisingly easy to achieve. It’s the kind of meal that makes you feel like you’ve spent hours in the kitchen, even when you haven’t.

Why is this a must-try? Because it delivers maximum flavor with minimal effort. We’re talking about a restaurant-quality meal you can whip up in under an hour, using ingredients you probably already have on hand. Forget complicated techniques and hard-to-find spices. This recipe is all about simplicity and deliciousness. Plus, it’s incredibly versatile!

Looking for serving suggestions? A simple side salad with a light vinaigrette is the perfect complement to the richness of the pasta. Steamed broccoli or asparagus also work beautifully. And for a truly decadent experience, sprinkle a generous amount of freshly grated Parmesan cheese over the top just before serving. A crusty piece of garlic bread is also a welcome addition for soaking up every last drop of that amazing sauce.

But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. Swap out the chicken for shrimp or Italian sausage for a different protein profile. Add some sautéed mushrooms or spinach for extra vegetables. A pinch of red pepper flakes will give it a little kick. If you’re feeling adventurous, try using a different type of pasta, like fettuccine or penne. The possibilities are endless! You could even try adding sun-dried tomatoes for a burst of tangy sweetness, or a splash of white wine to the sauce for added depth of flavor.

Don’t be afraid to get creative and personalize this Creamy Chicken Linguine to your liking. That’s the beauty of cooking – it’s all about experimenting and discovering new flavor combinations. I encourage you to make this recipe your own and tailor it to your specific tastes.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience! Please, give it a try and let me know what you think. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and comments – I’m eager to see your culinary creations and learn from your experiences. Your feedback is invaluable and helps me continue to create recipes that you’ll love. So, gather your ingredients, put on your apron, and get ready to enjoy a truly unforgettable meal. Happy cooking! I hope this becomes a staple in your recipe collection, just as it has in mine. Enjoy!
Creamy Chicken Linguine: The Ultimate Comfort Food Recipe

Creamy Chicken Linguine: tender chicken, sautéed mushrooms, and rich Parmesan cream sauce create a comforting, flavorful pasta dish. Perfect for weeknights or special occasions.

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients
- 1 pound linguine pasta
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms (cremini or white button)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare Chicken: Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer (in batches if needed) for 5-7 minutes, until browned and cooked through (165°F/74°C). Remove from skillet and set aside.
3. Sauté Vegetables: Reduce heat to medium. Add onion to the skillet and cook for 5 minutes, until softened. Add garlic and mushrooms and cook for 5-7 minutes, until mushrooms are softened.
4. Deglaze and Simmer: Pour in white wine, scraping up browned bits. Simmer for 2-3 minutes, until reduced by half. Add chicken broth and simmer for 2-3 minutes.
5. Create Cream Sauce: Pour in heavy cream and stir. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese and red pepper flakes (if using) until melted and smooth.
6. Combine Chicken and Sauce: Add cooked chicken back to the skillet and stir to coat. Stir in parsley. Taste and adjust seasoning with salt and pepper.
7. Add Butter: Stir in butter until melted and incorporated.
8. Cook Pasta: While sauce simmers, cook linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
9. Combine Pasta and Sauce: Add drained linguine to the skillet with the sauce. Toss to coat. If sauce is too thick, add pasta water until desired consistency is reached.
10. Serve: Serve immediately, garnished with extra Parmesan cheese and parsley. Drizzle with olive oil (optional).
Notes
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
- Add vegetables: Feel free to add other vegetables to the sauce, such as spinach, sun-dried tomatoes, or asparagus.
- Use different pasta: If you don’t have linguine, you can use other types of pasta, such as fettuccine, spaghetti, or penne.
- Make it lighter: Use half-and-half instead of heavy cream to reduce the fat content.
- Add lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
- Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the cooked pasta.
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will add a richer flavor to the dish.
- Vegetarian Option: Omit the chicken and add more mushrooms or other vegetables for a vegetarian version. You can also add some vegetable broth to enhance the flavor.
- Garlic Bread: Serve with a side of garlic bread to soak up all that delicious sauce.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with this creamy pasta dish.

Creamy Chicken Linguine: The Ultimate Comfort Food Recipe