20 Creamy Chicken Linguine Recipes for Weeknight Dinners

Ready to transform your weeknight dinners into a creamy, dreamy affair? Look no further! Our roundup of 20 Creamy Chicken Linguine Recipes is here to save the day, offering a perfect blend of comfort and convenience. Whether you’re craving something rich and indulgent or light and fresh, these dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Garlic Butter Chicken Linguine

Unbelievably simple yet packed with flavor, this dish combines tender chicken with al dente linguine in a rich garlic butter sauce. Perfect for weeknights or impressing guests without the fuss.

Ingredients

– 1 lb chicken breast, thinly sliced (for even cooking)
– 8 oz linguine (reserve 1/2 cup pasta water)
– 4 tbsp unsalted butter (for a richer flavor)
– 4 garlic cloves, minced (fresh for best taste)
– 1/4 cup parsley, chopped (adds freshness)
– 1/2 tsp red pepper flakes (adjust to spice preference)
– Salt to taste (start with 1/2 tsp)
– 2 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt, and cook until golden and no longer pink, about 5 minutes per side. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant, about 1 minute.
4. Return cooked chicken to the skillet. Add cooked linguine and toss to combine. Gradually add reserved pasta water until the sauce reaches desired consistency.
5. Stir in chopped parsley and adjust seasoning with salt if needed. Serve immediately.

Packed with savory garlic butter notes and a hint of heat, this dish offers a comforting yet elegant meal. Try garnishing with extra parsley and a sprinkle of parmesan for added depth.

Creamy Lemon Chicken Linguine

Zesty and comforting, this dish combines tender chicken with a creamy lemon sauce over perfectly cooked linguine. It’s a quick weeknight dinner that feels gourmet.

Ingredients

• 1 lb chicken breast, thinly sliced (for even cooking)
• 8 oz linguine (or any pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh for best flavor)
• 1 cup heavy cream (substitute with half-and-half for lighter version)
• 1/4 cup lemon juice (freshly squeezed preferred)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp lemon zest (adds bright flavor)
• Salt and pepper (adjust to taste)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and no longer pink, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let garlic burn to avoid bitterness.
4. Pour in heavy cream, lemon juice, and lemon zest. Stir to combine, then simmer for 2 minutes until slightly thickened.
5. Add Parmesan cheese, stirring until melted and smooth. Tip: If sauce is too thick, add reserved pasta water a little at a time.
6. Return chicken to skillet, along with cooked linguine. Toss everything together until well coated and heated through.
7. Garnish with chopped parsley and extra Parmesan before serving. Tip: For extra freshness, add a sprinkle of lemon zest on top.

Delightfully creamy with a tangy lemon kick, this pasta dish is a crowd-pleaser. Serve with a side of garlic bread to soak up the delicious sauce.

Spicy Cajun Chicken Linguine

This Spicy Cajun Chicken Linguine packs a punch with bold flavors and a creamy texture. Toss it together for a quick weeknight dinner that feels gourmet.

Ingredients

• 8 oz linguine (use whole wheat for a healthier option)
• 1 lb chicken breast, sliced thin (freeze for 15 minutes to slice easier)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 red bell pepper, thinly sliced (seeds removed)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Season chicken slices evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken to skillet. Cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
4. In the same skillet, add bell pepper and garlic. Sauté for 2-3 minutes until softened.
5. Reduce heat to medium. Pour in heavy cream, stirring constantly to prevent burning. Simmer for 2 minutes.
6. Stir in Parmesan cheese until melted and sauce is smooth. Add cooked linguine and chicken to skillet. Toss to coat evenly.
7. Season with salt if needed. Garnish with fresh parsley before serving.

Now you’ve got a dish with creamy sauce clinging to every strand of pasta, and the chicken is perfectly spiced. Serve it with a crisp green salad to balance the richness.

Sun-Dried Tomato Chicken Linguine

Craving a pasta dish that packs a punch? This Sun-Dried Tomato Chicken Linguine combines tender chicken, al dente pasta, and a rich, flavorful sauce for a meal that’s sure to impress.

Ingredients

• 8 oz linguine (or any long pasta)
• 2 chicken breasts, sliced (about 1 lb)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 3 garlic cloves, minced
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and black pepper, and cook until golden brown, about 5-6 minutes per side. Remove chicken and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add sun-dried tomatoes, chicken broth, and heavy cream to the skillet. Stir to combine and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
5. Return the cooked chicken to the skillet. Add the cooked linguine and toss to coat evenly in the sauce.
6. Sprinkle with grated Parmesan cheese and toss again. Cook for an additional 1-2 minutes until the cheese is melted and everything is well combined.
7. Garnish with fresh basil leaves and serve immediately with extra Parmesan cheese on the side.

Kick up your pasta night with this dish. The linguine is perfectly coated in a creamy, tangy sauce, while the chicken adds a hearty touch. Serve with a crisp green salad for a complete meal.

Mushroom and Spinach Chicken Linguine

Savor the perfect blend of earthy mushrooms, fresh spinach, and tender chicken in this Mushroom and Spinach Chicken Linguine. It’s a quick, flavorful dish that’s sure to impress.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced thin (for quick cooking)
• 2 cups mushrooms, sliced (cremini or button work well)
• 2 cups fresh spinach (packed)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup heavy cream (for richness)
• 1/4 cup grated Parmesan (plus extra for serving)
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken slices, seasoning with salt and pepper. Cook until no longer pink, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add mushrooms. Cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add garlic and spinach to the skillet. Cook until spinach wilts, about 2 minutes. Tip: Stir constantly to prevent garlic from burning.
5. Return chicken to the skillet. Pour in heavy cream and Parmesan. Stir to combine. Simmer for 2-3 minutes until sauce thickens slightly.
6. Add cooked linguine to the skillet. Toss until pasta is well coated with the sauce. Tip: Use tongs for easy mixing.

Unlock the creamy, savory flavors of this dish by serving it with an extra sprinkle of Parmesan. The linguine offers a satisfying bite, while the sauce clings perfectly to every strand.

Pesto Chicken Linguine with Parmesan

Dive into a creamy, herby pasta dish that’s perfect for weeknight dinners or impressing guests. Pesto Chicken Linguine with Parmesan combines tender chicken, al dente pasta, and a rich sauce in under 30 minutes.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 2 boneless, skinless chicken breasts, cubed (about 1 lb)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream (for a lighter version, use half-and-half)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper.
3. Add chicken to skillet and cook until golden brown and no longer pink inside, about 5-6 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Lower heat to medium. Stir in pesto and heavy cream, mixing until chicken is evenly coated.
5. Add drained linguine to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in Parmesan cheese until melted. Tip: Adding cheese off the heat prevents clumping.

The linguine should be creamy with a vibrant pesto flavor, balanced by the savory chicken and nutty Parmesan. Serve with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.

Alfredo Chicken Linguine with Broccoli

Busy weeknights call for dishes that are both comforting and quick to prepare. This Alfredo Chicken Linguine with Broccoli checks all the boxes, offering creamy, flavorful satisfaction in under 30 minutes.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 2 cups broccoli florets (fresh or frozen)
• 1 lb chicken breast, sliced thin (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream (for richness, can sub half-and-half)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Lower heat if garlic starts to brown too quickly.
4. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 2-3 minutes. Tip: If sauce is too thick, thin with reserved pasta water.
5. Return chicken to the skillet, add broccoli florets, and toss to coat in the sauce. Cook for an additional 2-3 minutes until broccoli is tender-crisp.
6. Drain pasta and add to the skillet, tossing everything together until well combined. Serve immediately with extra Parmesan cheese.

Alfredo Chicken Linguine with Broccoli delivers a creamy texture with a perfect balance of tender chicken and crisp broccoli. For a twist, sprinkle with red pepper flakes or serve with a side of garlic bread to soak up the sauce.

Bacon and Pea Chicken Linguine

Easy to whip up, this Bacon and Pea Chicken Linguine combines creamy textures with smoky flavors for a satisfying meal.

Ingredients

• 8 oz linguine (use whole wheat for a healthier option)
• 2 chicken breasts, sliced into strips (about 1 lb)
• 4 slices bacon, chopped (thick-cut preferred)
• 1 cup frozen peas (no need to thaw)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/2 cup heavy cream (substitute with half-and-half for lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken strips, season with salt and pepper, and cook until golden and no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add chopped bacon. Cook until crispy, about 5 minutes. Drain excess fat, leaving about 1 tbsp in the skillet.
4. Add minced garlic to the skillet with bacon. Cook for 30 seconds until fragrant.
5. Stir in frozen peas and cooked chicken. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
6. Add cooked linguine to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Sprinkle with Parmesan cheese and toss again. Serve immediately with extra Parmesan on top.

Yield a creamy, smoky dish with a perfect balance of textures from the crispy bacon and tender peas. Try garnishing with fresh parsley for a pop of color.

Rosemary White Wine Chicken Linguine

Just when you thought chicken pasta couldn’t get any better, this Rosemary White Wine Chicken Linguine proves you wrong. It’s a simple, flavorful dish that’s perfect for any night of the week.

Ingredients

– 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
– 8 oz linguine (or any long pasta)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic (minced)
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1 cup chicken broth (low sodium preferred)
– 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (adjust to taste)
– 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn.
4. Pour in white wine to deglaze the skillet, scraping up any browned bits. Cook until wine is reduced by half, about 2 minutes.
5. Add chicken broth and rosemary, bring to a simmer. Return chicken to the skillet and simmer for 5 minutes until chicken is cooked through. Tip: The sauce should slightly thicken.
6. Add cooked linguine to the skillet, tossing to combine and coat the pasta evenly. Tip: If the sauce is too thick, add a splash of pasta water to loosen.
7. Serve immediately, garnished with grated Parmesan cheese.

Aromatic rosemary and white wine create a light yet flavorful sauce that clings to every strand of linguine. The chicken stays juicy, making each bite a perfect balance of texture and taste. Try serving with a side of crusty bread to soak up the delicious sauce.

One-Pot Chicken Linguine Primavera

Here’s a straightforward recipe for a vibrant, one-pot meal that’s as easy to make as it is delicious. Perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb chicken breast, cubed (for quicker cooking)
• 8 oz linguine (break in half if pot is small)
• 2 cups mixed vegetables (bell peppers, zucchini, carrots), sliced (use pre-cut for speed)
• 3 cloves garlic, minced (or 1 tbsp pre-minced)
• 2 tbsp olive oil (or any neutral oil)
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup heavy cream (sub with coconut milk for dairy-free)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 cup grated Parmesan (omit for dairy-free)
• 1 tbsp lemon juice (brightens the dish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken cubes, season with salt and pepper, cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add minced garlic, stir for 30 seconds until fragrant.
4. Pour in chicken broth, bring to a boil. Tip: Scrape the bottom to release any browned bits for extra flavor.
5. Add linguine, stir occasionally, cook for 8 minutes.
6. Stir in mixed vegetables, cook for another 4 minutes until pasta is al dente and veggies are crisp-tender.
7. Reduce heat to low, stir in heavy cream and lemon juice. Tip: Add cream slowly to prevent curdling.
8. Sprinkle with Parmesan, let sit for 2 minutes off heat to thicken.

Now, this dish boasts a creamy texture with a hint of lemon zestiness. Serve it straight from the pot for a rustic family-style meal.

Creamy Tuscan Chicken Linguine

Everyone needs a quick, flavorful pasta dish in their repertoire, and this one delivers with minimal effort. Creamy Tuscan Chicken Linguine combines tender chicken, sun-dried tomatoes, and spinach in a rich garlic cream sauce.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips (or thighs for more flavor)
• 8 oz linguine pasta (substitute with gluten-free if needed)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1/2 cup chicken broth (low sodium preferred)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
• 2 cups fresh spinach (baby spinach works best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden and no longer pink, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Avoid burning garlic to prevent bitterness.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
5. Add sun-dried tomatoes, spinach, Italian seasoning, and cooked chicken back to the skillet. Stir until spinach wilts, about 1-2 minutes. Tip: Fresh spinach cooks quickly, so add it last.
6. Remove skillet from heat. Stir in grated Parmesan cheese until melted and sauce is creamy. Tip: For extra creaminess, add a splash of reserved pasta water.
7. Toss the cooked linguine with the creamy Tuscan chicken sauce until well coated.

Nowhere else will you find such a harmonious blend of creamy, garlicky sauce with the slight tang of sun-dried tomatoes. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Chicken Linguine with Roasted Red Pepper Sauce

Perfect for a weeknight dinner, this Chicken Linguine with Roasted Red Pepper Sauce combines simplicity with bold flavors. Pair it with a crisp salad for a complete meal.

Ingredients

• 8 oz linguine (use whole wheat for a healthier option)
• 2 chicken breasts, sliced (about 1 lb)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 cup roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt, and cook until golden and no longer pink, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Avoid burning garlic to prevent bitterness.
4. Add chopped roasted red peppers and red pepper flakes to the skillet. Cook for 2 minutes, stirring occasionally.
5. Pour in heavy cream and bring to a simmer. Let it cook for 3 minutes until slightly thickened. Tip: Stir frequently to prevent sticking.
6. Return cooked chicken to the skillet. Add cooked linguine and Parmesan cheese. Toss everything together until well coated and heated through, about 2 minutes.
7. Garnish with fresh basil and extra Parmesan before serving. Tip: For a brighter flavor, add a squeeze of lemon juice.

Meaty chicken and creamy sauce cling to every strand of linguine, offering a satisfying bite. Serve with garlic bread to soak up the extra sauce.

Garlic Parmesan Chicken Linguine

Yield a creamy, garlicky pasta dish that’s ready in under 30 minutes. Garlic Parmesan Chicken Linguine combines tender chicken with al dente pasta for a satisfying meal.

Ingredients

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips, seasoning with salt and black pepper. Cook until golden and no longer pink inside, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in heavy cream, stirring to combine with the garlic. Simmer for 2 minutes to slightly thicken.
5. Stir in grated Parmesan cheese until melted and smooth. Return chicken to the skillet, tossing to coat in the sauce.
6. Add cooked linguine to the skillet, tossing until evenly coated with the sauce. Cook for an additional 1-2 minutes to heat through.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

A creamy sauce clings to every strand of pasta, with a spicy kick from the red pepper flakes. Serve with a crisp green salad or garlic bread for a complete meal.

Lemon Garlic Butter Chicken Linguine

Fancy a quick, flavorful dinner? This Lemon Garlic Butter Chicken Linguine combines tender chicken, al dente pasta, and a zesty sauce in under 30 minutes.

Ingredients

– 8 oz linguine (or any long pasta)
– 2 boneless, skinless chicken breasts, sliced into strips (about 1 lb)
– 3 tbsp unsalted butter (divided)
– 2 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced (adjust to taste)
– 1/2 tsp red pepper flakes (optional for heat)
– 1/2 cup chicken broth (low sodium preferred)
– 1/4 cup heavy cream
– Zest and juice of 1 lemon (about 2 tbsp juice)
– 1/4 cup grated Parmesan cheese (plus more for serving)
– Salt and freshly ground black pepper (to taste)
– 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season chicken strips with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken; cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, melt remaining 2 tbsp butter with 1 tbsp olive oil. Add garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
5. Stir in heavy cream, lemon zest, and lemon juice. Bring to a simmer; cook for 2 minutes until slightly thickened.
6. Return chicken to the skillet. Add cooked linguine and Parmesan cheese. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with chopped parsley and additional Parmesan before serving.

Delight in the creamy, tangy sauce clinging to each strand of pasta. The chicken stays juicy, and the lemon adds a fresh brightness. Serve with a crisp green salad for a complete meal.

Chicken Linguine with Spinach and Artichokes

Just when you think pasta can’t get any better, this Chicken Linguine with Spinach and Artichokes comes along. Juicy chicken, tender pasta, and creamy sauce make it a weeknight winner.

Ingredients

– 8 oz linguine (or any long pasta)
– 2 boneless, skinless chicken breasts, cubed (about 1 lb)
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced (adjust to taste)
– 1 cup heavy cream
– 1/2 cup chicken broth (low sodium preferred)
– 1 cup marinated artichoke hearts, drained and chopped
– 2 cups fresh spinach, roughly chopped
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it thicken slightly, about 3 minutes.
5. Add chopped artichoke hearts and spinach to the skillet. Cook until spinach wilts, about 2 minutes.
6. Return the cooked chicken to the skillet. Add the drained linguine and toss everything to coat in the sauce.
7. Stir in grated Parmesan cheese until melted and evenly distributed. Adjust seasoning with salt and pepper if needed.
8. Serve immediately, garnished with extra Parmesan cheese if desired.

Unbelievably creamy and packed with flavor, this dish is a crowd-pleaser. Try serving it with a sprinkle of red pepper flakes for a spicy kick or a side of garlic bread to soak up the sauce.

Cajun Chicken Linguine with Andouille Sausage

Unleash a burst of flavor with this Cajun Chicken Linguine, a dish that combines spicy andouille sausage with tender chicken in a creamy sauce.

Ingredients

• 8 oz linguine (use gluten-free if needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced (thighs work too)
• 8 oz andouille sausage, sliced (smoked sausage is a fine substitute)
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced (more if you love garlic)
• 1 cup heavy cream (half-and-half for lighter version)
• 2 tsp Cajun seasoning (adjust to taste)
• 1/2 cup grated Parmesan (freshly grated tastes best)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, and cook until no longer pink, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add andouille sausage and cook until browned, about 3 minutes. Remove and set aside with chicken.
4. Add bell pepper to the skillet and sauté until slightly soft, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
5. Reduce heat to medium. Pour in heavy cream and stir in Cajun seasoning. Simmer for 2 minutes to thicken slightly.
6. Return chicken and sausage to the skillet. Add cooked linguine and toss to coat evenly. Sprinkle with Parmesan and stir until melted.
7. Serve hot. Sprinkle extra Parmesan on top if desired.

Spicy, creamy, and utterly satisfying, this dish pairs wonderfully with a crisp green salad or garlic bread to soak up the sauce.

Chicken Linguine Carbonara

Here’s a twist on the classic carbonara that’s both comforting and easy to whip up on a busy weeknight.

Ingredients

• 8 oz linguine (use high-quality for better texture)
• 2 large eggs (room temperature for smoother sauce)
• 1 cup grated Parmesan cheese (plus extra for serving)
• 4 slices bacon, chopped (or pancetta for a richer flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 boneless, skinless chicken breast, cubed (about 1 lb)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add cubed chicken. Cook until no longer pink, about 6-8 minutes. Add minced garlic in the last minute of cooking.
4. In a bowl, whisk eggs and grated Parmesan cheese until well combined. Season with black pepper.
5. Drain pasta and immediately add to the skillet with chicken. Remove from heat.
6. Quickly stir in the egg and cheese mixture, tossing constantly to coat the pasta. Add reserved pasta water a little at a time until the sauce reaches desired consistency.
7. Return bacon to the skillet and toss to combine. Garnish with chopped parsley and extra Parmesan before serving.

Ultimate comfort in a bowl, this dish boasts creamy sauce clinging to every strand of pasta, with crispy bacon and tender chicken adding depth. Serve with a side of garlic bread to soak up every last bit of sauce.

Baked Chicken Linguine with Mozzarella

Everyone needs a go-to pasta dish that’s both comforting and easy to make. This baked chicken linguine with mozzarella is just that, with a creamy texture and cheesy top that’s hard to resist.

Ingredients

• 8 oz linguine (use whole wheat for a healthier option)
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 cup shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup grated Parmesan cheese (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Cook linguine according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add heavy cream, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and simmer for 2 minutes.
5. Mix in cooked linguine and shredded chicken until well coated with the cream sauce.
6. Transfer the mixture to a baking dish. Sprinkle mozzarella and Parmesan cheeses evenly on top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.
8. Let it sit for 5 minutes before serving. This helps the sauce thicken.

Zesty and creamy, this dish is a crowd-pleaser with its rich flavors and gooey cheese. Serve it with a side of garlic bread to soak up the sauce.

Chicken Linguine in Creamy Tomato Basil Sauce

Mouthwatering and comforting, this dish combines tender chicken with al dente linguine in a rich, creamy tomato basil sauce. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 8 oz linguine (use whole wheat for a healthier option)
• 1 lb chicken breast, sliced thin (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (substitute half-and-half for lighter sauce)
• 1 cup tomato sauce (no salt added preferred)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for heat)
• 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium. Add garlic and sauté until fragrant, about 30 seconds. Tip: Avoid burning garlic to prevent bitterness.
4. Stir in tomato sauce, heavy cream, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
5. Return chicken to the skillet. Add cooked linguine and toss to coat evenly. Cook for another 2 minutes to heat through.
6. Remove from heat. Stir in fresh basil and Parmesan cheese until well combined. Tip: Adding cheese off heat prevents clumping.

Silky sauce clings to every strand of pasta, offering a balance of tangy tomato and sweet basil. Serve with a sprinkle of extra Parmesan and basil leaves for a vibrant finish.

Herbed Chicken Linguine with Asparagus

Kickstart your dinner with this herbed chicken linguine, a dish that combines tender chicken, fresh asparagus, and aromatic herbs for a quick yet satisfying meal.

Ingredients

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips (about 1 lb)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden and no longer pink, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add asparagus and garlic. Sauté for 3-4 minutes until asparagus is tender-crisp.
4. Return chicken to the skillet. Stir in thyme, rosemary, and lemon juice. Cook for 1 minute to blend flavors.
5. Add cooked linguine to the skillet. Toss with Parmesan cheese and enough reserved pasta water to create a light sauce.
6. Serve immediately. Garnish with extra Parmesan if desired.

Mouthwatering herbed chicken linguine offers a perfect balance of flavors and textures, with the asparagus adding a fresh crunch. Try serving it with a sprinkle of red pepper flakes for an extra kick.

Summary

Mouthwatering and easy to make, these 20 creamy chicken linguine recipes are your ticket to delicious weeknight dinners. Whether you’re craving something classic or adventurous, there’s a dish here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of creamy, comforting pasta nights. Happy cooking!