There is something incredibly comforting and indulgent about Creamy Chicken on Linguine that makes it an absolute favorite for weeknight dinners and special gatherings alike. This dish combines tender, perfectly cooked chicken breast slices with silky linguine pasta, all enveloped in a luscious, velvety cream sauce infused with the sharpness of Parmesan and a subtle onion-garlic aroma. Every bite delivers a beautiful harmony of flavors and textures, making it not just a meal but a heartfelt experience you’ll want to share time and again. Whether you’re a home cook looking to impress or simply craving a rich, satisfying plate, this Creamy Chicken on Linguine recipe will quickly become a treasured staple in your kitchen.

Creamy Chicken on Linguine Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a shining example of how a handful of simple, quality ingredients can come together to create something truly unforgettable. Each item contributes a vital element—be it richness, freshness, or heartiness—that balances the dish perfectly.

Butter (2 tablespoons): Adds a rich, creamy base for sautéing and flavor layering.

Olive oil (1 tablespoon): Enhances the butter’s flavor and helps prevent burning.
Garlic, minced (1 clove): Provides a fragrant punch that wakes up the entire dish.

Chicken breast halves, skinless and boneless (6 pieces): The star protein, tender and lean, it soaks up the creamy sauce beautifully.
Linguine pasta (1 16-ounce package): Perfectly flat and wide to catch every bit of the luscious sauce.

Onion, chopped (1): Brings sweetness and texture to the sauce.
Water (½ cup): Combines with chicken bouillon to create a flavorful simmer for the sauce.
Chicken bouillon cube (1, crumbled): Intensifies the savory depth of the sauce.

Heavy cream (1 ¼ cups): The essential creamy component that gives the sauce its signature luscious texture.
Grated Parmesan cheese (1 cup): Adds salty, nutty notes and thickens the sauce.
Milk (¾ cup): Lightens the richness without losing creaminess.

Green onions, sliced diagonally (4): Offers a fresh crunch and pretty color contrast.
Chopped parsley (2 tablespoons): A vibrant garnish that brightens the finished plate.

How to Make Creamy Chicken on Linguine

Step 1: Cook the Chicken to Perfection

Start by heating the butter and olive oil in a large sauté pan over medium heat and adding in the minced garlic. This sizzling combo creates an irresistible aroma that sets the stage. Lay down the chicken breasts and cook them until they’re no longer pink inside and their juices run clear—an instant-read thermometer should reach 165 degrees F. Once cooked, remove the chicken and let it rest long enough to slice it diagonally into elegant strips that will sit beautifully atop the pasta later. The butter mixture left in the pan will carry all those amazing browned bits into the sauce.

Step 2: Prepare the Perfect Linguine

While the chicken cooks, bring a large pot of salted water to a rolling boil and toss in the linguine. Aim to cook it al dente, tender yet with a slight firmness to the bite, which usually takes about 11 minutes. After draining, set it aside, keeping the pasta ready to soak up the rich sauce in the final step.

Step 3: Build the Creamy Sauce

Return the butter mixture to the pan and add in the chopped onion, cooking until it softens but remains pale. This slight caramelization adds a subtle sweetness crucial for the sauce’s flavor balance. Pour in the water and crumble the chicken bouillon cube, bringing the liquid to a boil and then simmering uncovered for roughly 10 minutes. This broth becomes the flavorful backbone of the sauce. Stir in the heavy cream, Parmesan cheese, milk, and green onions, mixing until the sauce is smooth, creamy, and thickened just right.

Step 4: Combine and Serve

Transfer the linguine to a large serving bowl and arrange the sliced chicken decoratively on top. Pour the cream sauce generously around the pasta and chicken, letting the sauce pool in all the right places. Finish with a sprinkle of chopped parsley for a burst of green freshness and an inviting look. This final assembly makes it clear why Creamy Chicken on Linguine is such a beloved dish: elegance meets comfort in every forkful.

How to Serve Creamy Chicken on Linguine

Garnishes

Beyond the chopped parsley you add at the end, think about freshly cracked black pepper or a light dusting of extra Parmesan for guests who like a little extra sharpness. A squeeze of lemon over the top can also brighten the creaminess without overpowering it. These small touches elevate the dish and make serving feel special.

Side Dishes

This rich Creamy Chicken on Linguine pairs wonderfully with crisp, green sides to balance the meal. A simple tossed salad with a tangy vinaigrette or steamed asparagus with a drizzle of lemon make fantastic companions. Garlic bread or a crusty baguette is great for sopping up every last bit of luscious sauce.

Creative Ways to Present

If you’re entertaining, serve individual portions on warmed plates with the sliced chicken fanned out like a flower and sprinkle the green onions and parsley artfully on top. For a rustic feel, serve family-style in a large shallow bowl with a ladle to spoon the sauce over. Either way, presentation makes the dish feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Place any leftover Creamy Chicken on Linguine in an airtight container and store it in the refrigerator for up to 3 days. The sauce will thicken slightly when chilled; just give it a gentle stir when reheating.

Freezing

This dish can be frozen, though to maintain the best texture, freeze the chicken and sauce separately from the pasta. Wrap the chicken and sauce tightly in freezer-safe containers or bags for up to 2 months. Linguine freezes well but can become softer upon reheating.

Reheating

Reheat leftovers gently on the stove over low heat to prevent curdling the cream sauce—adding a splash of milk or cream will help loosen the sauce and keep it silky. In the microwave, use medium power and cover the dish, stirring halfway through heating to ensure even warmth.

FAQs

Can I use other types of pasta besides linguine?

Absolutely! While linguine’s shape is perfect for soaking up the creamy sauce, fettuccine or spaghetti will work beautifully as well.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. Just be sure to store sauces and pasta separately if you want to preserve texture and reheat gently.

Can I substitute heavy cream with something lighter?

You can try using half-and-half or whole milk, but keep in mind the sauce might be less rich and creamy without the heavy cream’s fat content.

How do I make it dairy-free?

Replace the butter with olive oil, use a plant-based cream alternative, skip the Parmesan or use a dairy-free cheese, and check your bouillon is free of dairy ingredients.

What’s the best way to slice the chicken?

Let the chicken rest after cooking, then slice diagonally into long strips—this keeps it tender and looks attractive when plated.

Final Thoughts

There’s something truly special about a dish like Creamy Chicken on Linguine that wraps you up in comfort while feeling a little fancy. It’s a recipe that invites you to slow down, savor every bite, and share good times with people you love. I encourage you to try making it yourself—once you do, this creamy, flavorful dish will no doubt become a cherished part of your dinner rotation.

Creamy Chicken on Linguine Recipe

★★★★★

4.8 from 30 reviews

Author: Lila

Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Halal

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Description

Creamy Chicken on Linguine is a rich and comforting pasta dish featuring tender chicken breast cooked in a garlic butter sauce, served over linguine with a luscious creamy Parmesan sauce accented by fresh green onions and parsley.

Instructions

Cook the Chicken: Heat butter, olive oil, and minced garlic in a large sauté pan over medium heat. Cook the chicken breasts until no longer pink in the center and juices run clear, approximately 8-10 minutes per side. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C). Remove chicken to a plate and let it cool slightly, then slice diagonally into long strips. Keep the butter mixture in the pan.

Prepare the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until tender but firm to the bite, about 11 minutes. Drain and set aside.
Make the Sauce: Reheat the reserved butter mixture in the pan over medium heat. Add chopped onion and sauté, stirring often, until onion is soft but still white, about 5 minutes. Add water and chicken bouillon cube, bring to a boil, then simmer uncovered for about 10 minutes to reduce slightly.
Combine Creamy Ingredients: Stir in heavy cream, grated Parmesan cheese, milk, and sliced green onions. Cook and stir the sauce until well combined and slightly thickened, about 3-5 minutes.

Assemble the Dish: Place drained linguine in a large serving bowl. Arrange the sliced chicken on top in a decorative pattern. Pour the creamy sauce evenly over the chicken and pasta. Garnish with chopped parsley and serve immediately.

Notes

Use an instant-read thermometer to ensure chicken is fully cooked and safe to eat.
For a lower fat version, substitute heavy cream with half-and-half but expect a slightly thinner sauce.

Freshly grated Parmesan cheese yields the best flavor and texture in the sauce.
If you prefer a thicker sauce, you can simmer it a few minutes longer before combining with pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course

Method: Sautéing, Boiling
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1/8 of recipe)

Calories: 520 kcal
Sugar: 3 g
Sodium: 580 mg

Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g

Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g

Protein: 38 g
Cholesterol: 120 mg

Keywords: creamy chicken linguine, chicken pasta recipe, creamy Parmesan sauce, easy chicken dinner, Italian pasta dish