Introduction

Butter Chicken Linguine is a delightful fusion dish that brings together tender, spiced chicken and a creamy, flavorful sauce tossed with perfectly cooked linguine. This recipe makes a satisfying weeknight dinner that’s both easy and impressive.

Butter Chicken Linguine Recipe - Recipe Image

Ingredients

12 oz linguine
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp red pepper flakes (adjust to taste)
1 tsp Dijon mustard
1 tbsp lemon juice
½ cup chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley for garnish

Instructions

Step 1: Cook the linguine in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
Step 2: Season the chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked. Remove from the heat and slice thinly.
Step 3: In the same skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth. Let the mixture simmer gently for 2-3 minutes.
Step 4: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the Parmesan cheese and stir until the sauce is smooth. Use the reserved pasta water to adjust the sauce consistency if needed.
Step 5: Return the sliced chicken and drained linguine to the skillet. Toss everything together to coat well in the creamy sauce. Heat through for an additional minute.
Step 6: Serve the Butter Chicken Linguine immediately, garnished with chopped fresh parsley for a burst of color and freshness.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
Substitute chicken broth with vegetable broth for a lighter flavor.
Use half-and-half instead of heavy cream for a lighter sauce, though it may be less rich.
Add sautéed mushrooms or spinach to the sauce for extra depth and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of linguine?

Yes, this sauce pairs well with many pasta shapes such as fettuccine, penne, or spaghetti. Choose your favorite or what you have on hand.

How can I tell when the chicken is fully cooked?

Cook the chicken breasts until the internal temperature reaches 165°F (74°C) or until the juices run clear when cut. The chicken should no longer be pink inside.

Butter Chicken Linguine Recipe

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★★★★★

4.4 from 102 reviews

Butter Chicken Linguine is a flavorful twist on classic pasta combining tender, smoky-spiced chicken with a creamy, garlicky sauce enriched with Parmesan and Dijon mustard. This easy stovetop recipe offers a comforting and indulgent meal perfect for weeknight dinners.

Author: Nora
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Fusion (Italian-Indian inspired)

Ingredients

Scale

Pasta

12 oz linguine

Chicken and Seasoning

2 boneless, skinless chicken breasts
1 tsp smoked paprika
½ tsp red pepper flakes (adjust to taste)
Salt and black pepper to taste

Cooking Fat and Aromatics

2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced

Sauce

1 tsp Dijon mustard
1 tbsp lemon juice
½ cup chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese

Garnish

Chopped fresh parsley

Instructions

Cook the linguine: Bring a large pot of salted water to a boil and add the linguine. Cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the linguine aside.
Prepare the chicken: Season the chicken breasts evenly with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and slice it into strips.
Sauté garlic and deglaze skillet: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Stir in the Dijon mustard, lemon juice, and chicken broth. Allow the mixture to simmer gently for 2-3 minutes to blend flavors and reduce slightly.
Make the creamy sauce: Pour in the heavy cream while stirring constantly. Continue cooking until the sauce thickens slightly, about 2-3 minutes. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add reserved pasta water gradually to reach the desired consistency.
Combine pasta and chicken with sauce: Add the sliced chicken and cooked linguine back into the skillet. Toss everything well to coat the pasta and chicken evenly with the sauce. Heat through for an additional minute, ensuring all ingredients are warm and well mixed.
Serve: Plate the butter chicken linguine immediately and garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Adjust red pepper flakes according to your heat preference.
Reserving pasta water helps you manage the sauce consistency perfectly.
Freshly grated Parmesan cheese melts better and enhances flavor.
Use boneless, skinless chicken breasts for quick and easy cooking.
This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Keywords: butter chicken linguine, creamy chicken pasta, smoked paprika chicken, creamy garlic sauce, easy dinner recipe, stovetop pasta