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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbynora.com/butter-chicken-linguine-recipe-2/