Introduction

Butter Chicken Linguine is a delightful fusion of creamy, spiced chicken and tender pasta. This dish combines rich flavors with a simple, comforting preparation that’s perfect for a weeknight dinner or special occasion.

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 linguine aside.
Step 2: Season the chicken breasts with salt, 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 heat and slice the chicken.
Step 3: In the same skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then let it simmer for 2-3 minutes.
Step 4: Pour in the heavy cream and stir until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce consistency by adding some reserved pasta water if needed.
Step 5: Add the sliced chicken and drained linguine to the skillet. Toss everything together to coat well in the sauce and heat through for an additional minute.
Step 6: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra flavor, marinate the chicken in a little lemon juice and smoked paprika for 30 minutes before cooking.
Swap heavy cream for coconut milk to create a dairy-free version with a subtle coconut twist.
Add sautéed mushrooms or spinach to the sauce for a vegetable boost.
Use fresh Parmesan cheese for the best melting and flavor.
Adjust red pepper flakes to control the heat level to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, 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 another type of pasta?

Yes, penne, fettuccine, or spaghetti all work well with this creamy chicken sauce. Adjust cooking times according to the pasta choice.

Is it possible to prepare this dish ahead of time?

You can cook the chicken and make the sauce ahead, then toss with freshly cooked pasta just before serving to keep the texture and flavor at their best.

Butter Chicken Linguine Recipe

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★★★★★

4.6 from 70 reviews

This Butter Chicken Linguine combines tender, spiced chicken breasts with a rich and creamy Parmesan sauce tossed with perfectly cooked linguine. The smoky paprika and subtle heat from red pepper flakes add depth to the buttery garlic sauce, while Dijon mustard and lemon juice provide a tangy brightness. It’s a comforting one-skillet pasta dish that’s easy to prepare and perfect for a flavorful weeknight dinner.

Author: Nora
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3–4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Fusion (Italian-Indian inspired)

Ingredients

Scale

Pasta

12 oz linguine

Chicken

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

Sauce

2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
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 pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9-11 minutes. Reserve ½ cup of the pasta cooking water before draining the linguine. Set pasta 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 5-6 minutes per side, or until fully cooked through and golden brown on the outside. Remove from skillet and slice into strips once cooled slightly.
Make the sauce base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the Dijon mustard, lemon juice, and chicken broth. Let this mixture simmer gently for 2-3 minutes to slightly reduce and develop flavor.
Finish the sauce: Pour in the heavy cream and stir continuously until the sauce thickens slightly, about 3-4 minutes. Add the grated Parmesan cheese and stir until fully melted and the sauce is smooth. If the sauce is too thick, adjust the consistency by adding reserved pasta water a little at a time until desired creaminess is achieved.
Combine and heat through: Add the sliced chicken and drained linguine back into the skillet. Toss everything well to coat the pasta and chicken evenly with the sauce. Heat through for an additional minute to ensure everything is warm.
Serve: Transfer the linguine and chicken to serving plates. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy your creamy, flavorful Butter Chicken Linguine.

Notes

Adjust the red pepper flakes according to your preferred spice level.
Reserve some pasta water as it helps to loosen the sauce if it becomes too thick.
Use freshly grated Parmesan cheese for best flavor and smoother melting.
To make this dish lighter, substitute heavy cream with half-and-half or a lighter cream alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: butter chicken linguine, creamy chicken pasta, smoky paprika chicken, easy dinner pasta, garlic Parmesan sauce