Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Posted on Oct 23 2007 - 9:53am by Barry C. Parsons

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds – a simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.

Creamy Dijon Chicken Linguine

Creamy Dijon Chicken Linguine

I have to admit that this is one of my all time favorite Dijon Chicken and pasta recipes. I got it many years ago from a restaurant owner in downtown St. John’s who was kind enough to share it with me because I had ordered it so many times. On the rare occasion that I cook only for myself, this is a likely candidate for my meal for one but it  would make a great meal for sweethearts to share too.

Over the past few years it has become very popular on Rock Recipes and has been consistently in our TOP TEN recipes of all time and we’ve got over 1300 on the site. I constantly hear rave reviews for this dish, either from couples or families who love it as a quick and easy weekday meal. The recipe has also been used by numerous followers as an easy dinner party dish that impresses. Your guests will leave wanting the recipe for this simple, luscious and versatile dish.

Creamy Dijon Chicken Linguine


Creamy Dijon Chicken Linguine
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds - a simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.
Course: Main Course
Cuisine: French Inspired, Italian Insired
Servings: 4 servings
Author: Barry C. Parsons
  • 350 gram package fresh linguine cooked (3/4 lb)
  • 4 boneless skinless chicken breasts
  • 1 cup sliced crimini mushrooms you can also use button or chanterelle mushrooms
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season
  • 4 oz white wine
  • 2 cups whipping cream
  • 3 tbsp Dijon mustard
  • Salt and pepper to season
  • 1/4 cup toasted slivered almonds
  1. Heat olive oil in a large heavy bottomed frying pan over medium low heat.
  2. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
  3. Remove chicken from pan and hold in a warm oven.
  4. Add the white wine to the pan.
  5. Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
  6. Simmer until sauce thickens enough to coat a metal spoon.
  7. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
  8. Serve over cooked linguine.
  9. Sprinkle with toasted slivered almonds.

57 Comments so far. Feel free to join this conversation.

  1. Anonymous June 2, 2010 at 9:48 pm - Reply

    Looks like a great combo, sure will try when I have all the ingredients in my kitchen

  2. Cherine June 3, 2010 at 6:25 am - Reply

    This dish looks sooo good!

  3. Mary June 3, 2010 at 6:55 am - Reply

    Oh wow, this looks so great! All of your recipes are so wonderful πŸ™‚

    Delightful Bitefuls

  4. Katie June 4, 2010 at 3:30 am - Reply

    Made this for dinner tonight with some rotisserie chicken – fast and yummy! Thanks for sharing.

  5. Hazel June 6, 2010 at 9:49 pm - Reply

    This looks great! I will for sure be giving it a try soon πŸ™‚ Great picture – got me hooked!

  6. About Me August 10, 2011 at 8:01 pm - Reply

    Looks delicious! What kind of white wine do you suggest?

  7. Barry C. Parsons August 10, 2011 at 8:12 pm - Reply

    I like a good Pino Grigio.

  8. Olivia @ TheFatLossAuthority October 21, 2011 at 6:59 pm - Reply

    I found this recipe a few months ago and couldn’t wait to try it, but I put it off because it always seemed like I was missing an ingredient. Finally got everything and made it last week. It turned out just wonderful. I definitely will make it again!

  9. Ava @ FatBurningFurnace.com October 21, 2011 at 8:25 pm - Reply

    This looks so good…I am going to try it out soon. Based on everyone’s comments, it seems fairly easy to make – I need that since I am not one to spend hours in the kitchen.

  10. Arielle ~ SnappyStamper November 8, 2011 at 1:29 am - Reply

    This was totally awesome! Definitely a keeper!

  11. Vicki V @ blestnest.blogspot.com November 19, 2011 at 1:20 pm - Reply

    This looks like a recipe I used to enjoy at Semolina in New Orleans. I can’t wait to try it!

  12. Anonymous November 27, 2011 at 12:10 am - Reply

    The dijon sauce is cooking and I just tasted it. I already know this is my new favorite dish. YUM!!

  13. A Little Yumminess November 29, 2011 at 3:03 pm - Reply

    This looks super yummy!!

  14. Jen December 1, 2011 at 4:56 pm - Reply

    Can it be made with regular milk instead of whipping cream?

  15. Em M. December 2, 2011 at 1:21 am - Reply

    This was absolutely delicious! I love the flavor the dijon brings to the creamy sauce. What are the red and green additions shown in the picture? Thank you for sharing the recipe!

  16. Anonymous December 13, 2011 at 1:02 pm - Reply

    I think the red specks are ground peppercorns and the green things are snipped chives….. Am I correct??

  17. Barry C. Parsons December 13, 2011 at 8:47 pm - Reply

    The red specks are from a whole grain dijon mustard. The green is chives. Glad you enjoyed it!

  18. Stephanie December 19, 2011 at 1:17 am - Reply

    Can you make this w/non-fat half and half or milk?

  19. Anonymous December 22, 2011 at 2:51 am - Reply

    made this last night with a side of saute’d shrimp… it was AMAZING… thank you Barry for sharing this…

  20. Anonymous January 14, 2012 at 11:12 pm - Reply

    would it be ok with a white moscato? I dont want to buy a bottle of something I wont drink

  21. Anonymous January 21, 2012 at 11:37 pm - Reply

    I made it tonight with a white moscato, and it was delicious!!

  22. Anonymous January 31, 2012 at 12:07 am - Reply

    Really yummy! Made this with one addition – sun-dried tomatoes. The dish was looking a little too white!

  23. Anonymous February 18, 2012 at 11:21 pm - Reply

    what can I substitute for white wine? we cannot have any type of alcohol in our house

  24. Anonymous February 29, 2012 at 10:33 pm - Reply

    I’m making this tonight, but i used chicken thighs and have cooked them all day, when i get home i’m going to pull it apart and make the rest of the stuff! hopefully it turns out ok!!!

  25. Megs March 1, 2012 at 1:50 am - Reply

    I just made this recipe and it is delish. I will be posting it on my food blog snowdelicious.blogspot.com with a link back here. I LOVED it.

  26. Anonymous March 10, 2012 at 2:20 pm - Reply

    Going to try this tonight. Looks sooo tasty!

  27. Anonymous March 14, 2012 at 12:35 pm - Reply

    Made it last night! Super yummy! Used chicken stock and wine, and only half of the cream.

  28. Kellie March 15, 2012 at 11:22 am - Reply

    This recipe looks delicious. Can’t wait to try it. Thank you! πŸ™‚

  29. Anonymous March 21, 2012 at 12:54 pm - Reply

    I am making this tonight…can’t wait!

  30. Sandy March 30, 2012 at 12:16 am - Reply

    I made this tonight and tried to ‘skinnyize’ the recipe by using fat-free half and half, and it tasted really good, but it ended up with white specks, which I suspect was the half-n-half separating from cooking it at high heat. I used a little flour to thicken the sauce. At any rate, my husband ate two huge portions!

  31. Anonymous April 11, 2012 at 4:41 am - Reply

    Thx sandy! I wondered about it skinny too.

  32. Angie Barrett May 3, 2012 at 2:26 pm - Reply

    Probably one of my favorite pasta dishes that I’ve made this year!!

  33. Chung-Ah | Damn Delicious May 5, 2012 at 5:07 am - Reply

    Oh my. You’ve really outdone yourself here with this AH-MAZING dish. I need to go to the store right this second so I can make this ASAP!

  34. Melissa Werner August 9, 2012 at 4:33 am - Reply

    Made this for dinner tonight and it was a hit! A new “go to” at our house.

  35. Anonymous August 23, 2012 at 2:05 pm - Reply

    This looks really good – i haven’t made it yet, but to lighten it up a bit, perhaps you could drink nonfat evaporated milk in place of some of the cream, i have done that for a penne vodka and you can’t tell the difference!

  36. Anonymous August 31, 2012 at 2:32 am - Reply

    I made this with a few modifications. I had button mushrooms so I used those. I also had chicken thighs that I cooked in the crock pot with onion, carrot and celery and lots of spices. I used stock instead of wine in the sauce and added the onion and chicken that ended up shredded. We topped it off with sliced almonds and smoked provolone. It turned out so good!

  37. Mariana September 30, 2012 at 4:09 pm - Reply

    This looks delicious. I’m going to Have to try it … will let you know how it went once I do. Thank you!

  38. Anonymous October 29, 2012 at 8:52 pm - Reply

    What are the little red dots in the picture?

  39. Barry C. Parsons October 29, 2012 at 9:15 pm - Reply

    I’ve used whole grain mustard so the red dots are mustard seeds.

  40. Anonymous November 26, 2012 at 4:59 am - Reply

    I made this tonight and used milk and flour instead of the whipping cream and we LOVED it. Very yummy. I will be making this again.

  41. Anonymous December 16, 2012 at 9:52 pm - Reply

    Looks Great! Gonna try it tonight. Can I switch out the white wine for cooking dry wine? I’m not a wine drinker, so I wouldn’t know the taste difference. πŸ™‚

  42. Barry C. Parsons December 17, 2012 at 2:58 pm - Reply

    You can substitute chicken stock for the wine if you prefer.

  43. Chemayne April 10, 2013 at 7:15 pm - Reply

    Made this this eve and all I can say is….divine!! I’ve varied it slightly though to make it healthier (only a tiny bit though lol!) I used single cream, cooking wine, honey mustard (don’t like Dijon) button mushrooms and threw some steamed mangetout in at the end to get a portion of veg in! Family devoured it and will certainly make again! Thankyou πŸ™‚

  44. Hannahbelle June 14, 2013 at 1:20 am - Reply

    This was FANTASTIC. I made it for my aunt and a friend of hers, both of whom are fine-food connoisseurs, more or less. They raved about it all night and told what an amazing cook I am and told me I should consider culinary school! Thank you so much for sharing this recipe, I am so glad I found it through Pinterest!

  45. Anonymous July 9, 2013 at 4:26 pm - Reply

    Hi,can I substitute Greek Yoghurt to cream pls! this recipe is mouthwatering!! Thanks! πŸ™‚

  46. Barry C. Parsons July 9, 2013 at 5:16 pm - Reply

    I’ve never tried it with Greek Yogurt but it’s worth a try. I’d strain the yogurt for a couple of hours or so first.

  47. Cindy Jamieson July 16, 2013 at 11:51 pm - Reply

    Where’s my fork! I just want to reach out and grab this plate, to dig right in. Fabulous as usual Barry! Thanks for sharing at Simple Supper Tuesday.

  48. Anonymous February 22, 2014 at 1:36 pm - Reply

    I found this on Pinterest via a friend’s board. Wasn’t sure about the mustard. It was amazing! Making this for a 15 person dinner party tomorrow. I used Riesling wine. It’s my favorite go to for special occasions. So simple yet so elegant.

  49. Shalee Boyer May 30, 2014 at 1:33 am - Reply

    I made this tonight and it is to die for. The best recipe I have found on Pinterest. No modifications needed!!!! It is restaurant worthy. Thank you for sharing!!!

  50. Terry August 3, 2014 at 7:39 pm - Reply

    This is such an elegant dinner….make it often, everyone
    loves it!!!!! Definitely high class restaurant worthy!!!!!

  51. Sandy August 31, 2014 at 3:47 pm - Reply

    Did you use creamy Dijon mustard or stone-ground mustard? In the picture it looks like there are little seeds in the sauce.

  52. Terry September 24, 2014 at 6:51 pm - Reply

    I make this a lot….because it is so fabulous!!! Restaurant quality..that is for sure!!! Really quick and easy to make.

  53. Barbara Good November 9, 2014 at 11:57 pm - Reply

    This is a GREAT, GREAT recipe. My family loved it!!

    • Barry C. Parsons November 18, 2014 at 3:33 pm - Reply

      Thanks, it was one of the early successful recipes on the site and I still make it regularly.

  54. Nancy October 3, 2015 at 6:07 pm - Reply

    Anything with pasta and I’m in! Sounds delicious!

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