Introduction

Butter Chicken Linguine is a rich and comforting dish that brings together creamy, flavorful chicken with perfectly cooked pasta. This recipe combines tender chicken breasts with a luscious butter and garlic sauce, finished with Parmesan cheese for a satisfying meal that’s easy to prepare any night of the week.

A close-up of a white plate filled with creamy fettuccine pasta topped with several pieces of grilled chicken. The pasta is light beige, covered in a thick, smooth cream sauce with a slightly orange tint. The grilled chicken pieces are golden brown with some charred marks and are scattered evenly on top. Small bits of green herbs are sprinkled over the dish, adding a fresh touch of color. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 the linguine and set 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 through. 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 the Dijon mustard, lemon juice, and chicken broth, then simmer for 2-3 minutes to let the flavors meld.

Step 4: Pour in the heavy cream and stir until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time.

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 for a burst of color and freshness.

Tips & Variations

For extra richness, try swapping half of the heavy cream with coconut milk for a subtle twist.

If you prefer more heat, increase the red pepper flakes or add a dash of cayenne pepper.

Use freshly grated Parmesan for the best flavor and a smoother sauce.

To make this dish gluten-free, substitute linguine with gluten-free pasta or zucchini noodles.

FAQs

Can I use a different type of pasta?

Yes, linguine works best due to its flat shape, but you can substitute with fettuccine, spaghetti, or penne based on your preference.

Can I prepare this recipe ahead of time?

You can cook the chicken and make the sauce ahead, then store them separately. Combine and reheat with freshly cooked pasta when ready to serve for the best texture.