Butter Chicken Linguine Recipe

Introduction

Butter Chicken Linguine is a flavorful twist on classic pasta, combining tender chicken with a creamy, spiced sauce. This dish is comforting yet easy enough for a weeknight dinner, perfect for those who love rich and savory flavors.

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

1. 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.
2. 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 on each side until fully cooked. Remove from heat and slice the chicken.
3. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Step 4: Stir in the Dijon mustard, lemon juice, and chicken broth. Let the sauce simmer gently for 2-3 minutes to meld the flavors.
5. Step 5: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. If the sauce feels too thick, adjust the consistency with the reserved pasta water.
6. Step 6: Add the sliced chicken and drained linguine back into the skillet. Toss everything together so the pasta and chicken are well coated with the creamy sauce. Heat through for an additional minute.
7. Step 7: Serve immediately, garnished with chopped fresh parsley for a bright finish.

Tips & Variations

• For extra flavor, marinate the chicken briefly in lemon juice and smoked paprika before cooking.
• You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
• Add vegetables like spinach or cherry tomatoes when combining pasta and chicken for added color and nutrition.
• If you prefer less heat, reduce or omit the red pepper flakes.

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 cream or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like fettuccine, spaghetti, or penne works well. Just adjust cooking time as needed to ensure it’s al dente.

Is this recipe spicy?

The recipe has a mild heat from red pepper flakes and smoked paprika, but you can easily adjust the spice level by adding more or less chili or leaving it out entirely.

Butter Chicken Linguine Recipe

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★★★★★

4.5 from 52 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Butter Chicken Linguine is a flavorful fusion dish combining tender, spiced chicken with a creamy, garlicky sauce tossed with perfectly cooked linguine. This easy-to-make recipe features smoky paprika, a hint of heat from red pepper flakes, and a rich Parmesan-infused cream sauce, making it a perfect weeknight dinner that tastes indulgent but comes together quickly.

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Ingredients

Scale 1x2x3x

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

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 for garnish

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Instructions

1. Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta and set both 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 skillet over medium-high heat and cook chicken breasts for 5-6 minutes per side, or until fully cooked through. Remove from heat and slice the chicken into strips once slightly cooled.
3. Make the sauce base: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, allowing the mixture to simmer gently for 2-3 minutes to meld the flavors.
4. Finish the sauce: Pour in heavy cream and stir continuously until the sauce thickens slightly. Add grated Parmesan cheese and mix until the sauce is smooth and creamy. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time.
5. Combine chicken and pasta: Add the sliced chicken and drained linguine back into the skillet with the sauce, tossing well to coat everything evenly. Heat through for about one minute until warmed.
6. Serve: Plate the Butter Chicken Linguine immediately, garnished generously with fresh chopped parsley for a bright, fresh finish.

Notes

• Reserve pasta water to adjust sauce consistency—it helps the sauce cling better to the pasta.
• Adjust red pepper flakes according to your preferred spice level.
• Substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
• Use freshly grated Parmesan for best flavor and smooth melting.
• Cook chicken just until done to keep it juicy and tender.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion

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