20 Creamy Chicken Linguine Delicious Recipes

Craving a cozy, satisfying meal that feels like a warm hug? Look no further! These 20 Creamy Chicken Linguine recipes are here to save your weeknights with rich, velvety sauces, tender chicken, and perfectly al dente pasta. Whether you’re after quick fixes, indulgent comfort food, or fresh seasonal twists, we’ve got a dish to delight every palate. Dive in and find your next family favorite!

Garlic Parmesan Chicken Linguine

This creamy, garlicky pasta is a weeknight hero—ready in 30 minutes but fancy enough to impress.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 3 tbsp butter, divided
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 1 tbsp butter over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Reduce heat to medium. Melt remaining 2 tbsp butter, then add minced garlic. Sauté for 30 seconds until fragrant.
4. Pour in heavy cream, stirring to combine. Simmer for 2 minutes, then stir in 1/2 cup Parmesan, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until melted.
5. Return chicken to the skillet, add cooked linguine, and toss to coat. If needed, thin sauce with reserved pasta water 1 tbsp at a time.
6. Garnish with parsley and extra Parmesan before serving.

The magic here? The sauce clings perfectly to every noodle, thanks to that starchy pasta water—no bland bites!

Tip: For extra depth, swap half the butter for olive oil when sautéing the garlic.

Lemon Butter Chicken Linguine

This bright, creamy pasta dish is weeknight magic—tender chicken, al dente linguine, and a silky lemon butter sauce come together in under 30 minutes.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink (5–6 minutes). Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits.
4. Stir in heavy cream, lemon zest, lemon juice, and 1/2 tsp salt. Simmer 2 minutes until slightly thickened.
5. Return chicken and pasta to skillet. Toss with sauce, adding reserved pasta water 1 tbsp at a time if needed. Stir in Parmesan and parsley.

The lemon’s tang cuts through the rich sauce perfectly, while the red pepper flakes add just a whisper of heat—no one will guess how simple it was to make!

Tip: For extra flavor, sear the chicken in olive oil first, then use the same pan for the sauce.

Creamy Mushroom Chicken Linguine

This comforting pasta dish combines tender chicken, earthy mushrooms, and a silky cream sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook linguine according to package directions. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add chicken strips and cook for 5-6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, melt butter. Add mushrooms and cook for 4-5 minutes until browned. Stir in garlic and dried thyme; cook for 30 seconds until fragrant.
4. Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes, then reduce heat to medium-low. Stir in heavy cream, Parmesan, salt, and black pepper. Cook for 3-4 minutes until slightly thickened.
5. Return chicken and linguine to skillet, tossing with sauce. Add reserved pasta water as needed to loosen the sauce. Garnish with fresh parsley.

The magic here? A splash of pasta water transforms the sauce into a glossy, restaurant-worthy coating for every strand.

Tip: For extra depth, swap creminis for a mix of wild mushrooms like shiitake or oyster.

Spicy Cajun Chicken Linguine

This creamy, smoky pasta packs a punch with bold Cajun spices and tender chicken—perfect for a weeknight dinner that feels anything but ordinary.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and sprinkle with 1/2 tbsp Cajun seasoning. Cook for 5–6 minutes until browned and no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add red bell pepper and garlic; sauté for 2 minutes until softened.
4. Pour in heavy cream, remaining 1/2 tbsp Cajun seasoning, salt, and red pepper flakes. Simmer for 3 minutes, stirring occasionally, until slightly thickened.
5. Stir in Parmesan cheese until melted, then add cooked linguine and chicken. Toss to coat evenly and heat through for 1–2 minutes.
6. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun seasoning caramelizes on the chicken, creating a smoky crust that infuses the whole dish with depth.

Tip: For extra heat, add an extra pinch of red pepper flakes with the cream.

Sun-Dried Tomato Chicken Linguine

This sun-dried tomato chicken linguine is a weeknight hero—creamy, tangy, and packed with bold Mediterranean flavors in every bite.

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-high. Add chicken, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute until fragrant. Pour in heavy cream and 1/4 cup pasta water, stirring to combine.
4. Reduce heat to low. Stir in Parmesan until melted, then add cooked linguine and chicken. Toss to coat, adding more pasta water if needed for a silky sauce.
5. Garnish with fresh basil and serve immediately.

The magic here? The sun-dried tomato oil doubles as a flavor booster, infusing the dish with rich, savory depth without extra effort.

Tip: For a lighter version, swap half the cream with chicken broth—it’ll still be luxuriously creamy!

Alfredo Chicken Linguine

This rich and velvety pasta dish is pure comfort in a bowl, with tender chicken and garlicky Parmesan cream clinging to every strand of linguine.

Ingredients:

• 8 oz linguine
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Reduce heat to medium, then stir in heavy cream, Parmesan, salt, pepper, and oregano. Simmer for 3–4 minutes until slightly thickened.
4. Return chicken and linguine to the skillet, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Garnish with parsley and extra Parmesan before serving.

The magic here? The starchy pasta water helps the sauce cling perfectly to each noodle, creating that restaurant-quality silkiness.

Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter, then use the buttery drippings to build your sauce.

Pesto Chicken Linguine

This creamy, herby pesto chicken linguine comes together in under 30 minutes, making it a weeknight hero with restaurant-quality flair.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water

Instructions:

1. 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-high heat. Season chicken strips with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5–6 minutes until golden and no longer pink.
3. Reduce heat to low. Stir in pesto, heavy cream, and 1/4 tsp red pepper flakes (if using), scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
4. Add drained linguine and toss to coat, adding reserved pasta water 2 tbsp at a time until sauce clings to noodles. Sprinkle with Parmesan cheese and serve immediately.

The magic here? The starchy pasta water transforms the pesto into a silky sauce that clings to every noodle—no sad, dry pasta in sight!

Tip: For extra flavor, sear the chicken in batches to avoid overcrowding the pan.

Spinach and Artichoke Chicken Linguine

This creamy, cheesy pasta dish combines tender chicken with vibrant spinach and tangy artichokes—a restaurant-worthy meal that comes together in under 30 minutes!

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add artichoke hearts and spinach, stirring until spinach wilts (about 2 minutes).
4. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened. Stir in cooked chicken and linguine, tossing to coat. Add reserved pasta water as needed to loosen the sauce.

The magic here? The briny artichokes cut through the rich cream sauce, while the spinach keeps every bite fresh. Tip: For extra depth, stir in a squeeze of lemon juice just before serving!

Buffalo Chicken Linguine

This creamy, spicy pasta is a crowd-pleaser—think buffalo wings meets comfort food, with a tangy kick that keeps you coming back for more.

Ingredients:

• 8 oz linguine
• 1 cup shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. In a large skillet over medium heat, melt butter. Add shredded chicken, buffalo sauce, heavy cream, garlic powder, and salt. Stir until heated through, about 3 minutes.
3. Toss cooked linguine into the skillet, adding reserved pasta water as needed to loosen the sauce.
4. Remove from heat and sprinkle with blue cheese and parsley. Serve immediately.

The magic here is the way the blue cheese mellows the heat—creamy, bold, and just messy enough to feel indulgent.

Tip: For extra richness, swap the heavy cream with ranch dressing.

Cheesy Chicken Linguine Bake

This creamy, cheesy pasta bake is the ultimate comfort food—packed with tender chicken, gooey cheese, and just the right amount of garlicky goodness.

Ingredients

• 8 oz linguine, uncooked
• 2 cups cooked shredded chicken
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 375°F. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 more minute.
3. Slowly pour in milk and heavy cream, whisking constantly until smooth. Stir in salt, black pepper, and thyme. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat and stir in shredded chicken, cooked linguine, 1 cup mozzarella, and Parmesan until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup mozzarella. Bake for 20 minutes until bubbly and golden.
6. Garnish with fresh parsley before serving.

The magic here? The sauce clings to every noodle, and the Parmesan adds a nutty depth that balances the richness.

Tip: For extra crispiness, broil for the last 2 minutes—just keep an eye on it!

Roasted Red Pepper Chicken Linguine

This creamy, smoky pasta dish is a weeknight hero—packed with flavor but ready in under 30 minutes.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup jarred roasted red peppers, drained and sliced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5–6 minutes until golden, then transfer to a plate.
3. In the same skillet, add roasted red peppers, garlic, and red pepper flakes. Cook 1 minute until fragrant.
4. Pour in heavy cream and simmer 2 minutes. Stir in Parmesan until melted.
5. Return chicken and linguine to the skillet, tossing with tongs. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with parsley and extra Parmesan before serving.

The charred sweetness of the peppers balances the creamy sauce perfectly, while the red pepper flakes add just the right kick. Tip: For extra depth, blend half the roasted peppers into the sauce before adding the cream.

Tomato Basil Chicken Linguine

This bright and hearty pasta dish is a weeknight hero—juicy chicken, sweet tomatoes, and fresh basil come together in a light but flavorful sauce.

Ingredients:

• 8 oz linguine
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup chicken broth
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook linguine in salted boiling water according to package directions. Drain, reserving 1/4 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5–6 minutes until golden and no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic and red pepper flakes for 30 seconds until fragrant. Add tomatoes and cook 3–4 minutes until softened.
4. Pour in chicken broth and reserved pasta water, scraping up any browned bits. Simmer 2 minutes until slightly reduced.
5. Return chicken and linguine to the skillet. Toss with basil and Parmesan until evenly coated. Serve immediately.

The trick here? Letting the tomatoes break down just enough to create a light, glossy sauce that clings to every strand of pasta. No heavy cream needed!

Tip: For extra depth, add a splash of white wine with the broth.

Herb and Garlic Chicken Linguine

This creamy, garlicky pasta dish is a weeknight hero—packed with fresh herbs and tender chicken, it’s comfort food that feels a little fancy.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink. Transfer to a plate.
3. In the same skillet, heat 1 tbsp olive oil over medium heat. Add garlic and red pepper flakes (if using); sauté for 30 seconds until fragrant.
4. Pour in heavy cream, Parmesan, and 1/2 tsp salt. Stir until smooth, then simmer for 2 minutes.
5. Return chicken to the skillet, along with cooked linguine, parsley, and thyme. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

The magic here? The sauce clings perfectly to every noodle, thanks to that starchy pasta water—no gloppy cream sauces allowed!

Tip: For extra flavor, sear the chicken in a mix of butter and olive oil.

Bacon and Pea Chicken Linguine

This creamy, savory pasta is a weeknight hero—packed with smoky bacon, tender chicken, and sweet peas for a dish that feels indulgent yet comes together fast.

Ingredients

• 8 oz linguine
• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Cook in the bacon drippings over medium-high heat for 5–6 minutes until golden. Add garlic and peas; sauté 1 minute.
4. Reduce heat to low. Stir in cream, Parmesan, lemon juice, and cooked linguine, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Top with crispy bacon and parsley. Serve immediately with extra Parmesan.

The magic here? The bacon drippings double as a built-in sauce base, adding depth without extra effort.

Tip: For a brighter finish, add a pinch of lemon zest with the parsley.

Thai Peanut Chicken Linguine

This creamy, nutty pasta dish brings the vibrant flavors of Thai cuisine to your weeknight dinner table in just 30 minutes!

Ingredients:

• 8 oz linguine
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts

Instructions:

1. Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook 5-6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to skillet. Sauté garlic and bell pepper 2 minutes until fragrant.
4. Whisk together peanut butter, soy sauce, honey, lime juice, red pepper flakes, and 1/4 cup pasta water until smooth. Pour into skillet.
5. Return chicken and linguine to skillet, tossing with tongs to coat. Add more pasta water if needed to create a glossy sauce.
6. Garnish with cilantro and peanuts before serving.

The magic here is how the rich peanut sauce clings to every strand of pasta while the lime juice keeps it bright – no flavor fatigue with this dish!

Tip: For extra crunch, sprinkle with additional peanuts right before eating.

Carbonara Style Chicken Linguine

This creamy, comforting pasta dish gives classic carbonara a protein-packed twist with tender chicken—perfect for a weeknight dinner that feels indulgent.

Ingredients

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. Add chicken to the skillet and cook until no longer pink, 5–6 minutes. Stir in garlic and cook for 30 seconds until fragrant.
4. In a bowl, whisk eggs, Parmesan, heavy cream, black pepper, and salt until smooth.
5. Reduce heat to low. Add drained pasta and reserved pasta water to the skillet with the chicken. Toss for 1 minute to combine.
6. Remove skillet from heat. Quickly stir in the egg mixture until the pasta is evenly coated (the residual heat will thicken the sauce without scrambling the eggs). Fold in bacon and parsley.

The magic here? The silky egg-and-Parmesan sauce clings to every strand of pasta, while the crispy bacon adds a smoky crunch. Serve immediately with extra Parmesan.

Tip: For extra richness, swap half the Parmesan with Pecorino Romano.

Chicken Linguine with Creamy Pesto Sauce

This rich, velvety pasta dish combines tender chicken and al dente linguine with a luscious pesto cream sauce—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, sliced into strips
• 1/2 cup heavy cream
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, sauté minced garlic for 30 seconds until fragrant. Reduce heat to medium, then stir in heavy cream and pesto. Simmer for 2 minutes until slightly thickened.
4. Return chicken and linguine to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce. Sprinkle with Parmesan cheese and toss once more.

The magic here? The pesto cream sauce clings beautifully to every strand of pasta, while the Parmesan adds a salty, nutty finish that balances the richness.

Tip: For extra freshness, stir in a handful of baby spinach or cherry tomatoes just before serving.

Broccoli and Cheddar Chicken Linguine

This creamy, cheesy pasta dish is a weeknight hero—packed with tender chicken, crisp broccoli, and a rich cheddar sauce that clings perfectly to every strand of linguine.

Ingredients:

• 8 oz linguine
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Cook linguine according to package instructions. In the last 2 minutes, add broccoli to the boiling water. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Stir in garlic and cook for 30 seconds until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream, then add cheddar cheese, salt, black pepper, and smoked paprika. Stir until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
4. Add drained linguine and broccoli to the skillet, tossing to coat evenly in the sauce. Cook for 1–2 minutes until heated through.

The smoked paprika adds a subtle depth to the cheddar sauce, while the broccoli stays crisp-tender for a satisfying bite.

Tip: For extra flavor, swap half the cheddar with Gruyère or stir in a spoonful of Dijon mustard with the cream.

Mediterranean Chicken Linguine

This Mediterranean Chicken Linguine is a bright, flavorful weeknight dinner that comes together in under 30 minutes—packed with sun-dried tomatoes, briny olives, and fresh herbs.

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/4 cup sliced Kalamata olives
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

1. Cook linguine according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic, sun-dried tomatoes, olives, oregano, red pepper flakes, salt, and black pepper. Sauté for 2 minutes until fragrant.
4. Return chicken to the skillet, along with cooked linguine and 1/4 cup reserved pasta water. Toss for 1–2 minutes until glossy. Add more pasta water if needed.
5. Stir in parsley and Parmesan before serving.

The tangy sun-dried tomatoes and salty olives balance perfectly with the tender chicken and al dente pasta—like a Mediterranean vacation in every bite.

Tip: For extra richness, drizzle with a little oil from the sun-dried tomato jar just before serving.

Chicken Linguine with White Wine Sauce

This elegant yet easy chicken linguine is bathed in a silky white wine sauce that feels restaurant-worthy but comes together in under 30 minutes—perfect for weeknights when you want something special without the fuss.

Ingredients:

• 8 oz linguine
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt, plus extra for pasta water
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Pour in white wine and simmer for 2 minutes to reduce slightly.
4. Stir in heavy cream, Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken and cooked linguine to the skillet, tossing with sauce. Add reserved pasta water as needed to loosen. Garnish with parsley before serving.

The magic here? The wine reduction adds bright acidity to balance the rich cream, while the starchy pasta water creates a velvety cling to every strand.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Conclusion

With 20 creamy chicken linguine recipes to choose from, there’s something here for every home cook—whether you’re craving classic comfort or a fresh twist. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup with fellow pasta lovers on Pinterest. Happy cooking!