SUBSCRIBE!

Catch all of the best food & photos from my Newfoundland kitchen!

Rock Recipes

The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1700 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

By 60 Comments

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 close up phot of single serving on a white plate

Creamy Dijon Chicken Linguine

I have to admit that this is one of my all time favourite 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.

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 1600 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.

See the video I did for this recipe in collaboration with CBC Newfoundland and Labrador.

Like this Dijon Chicken Linguine recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

Creamy Dijon Chicken Linguine image with title text for Pinterest

Creamy Dijon Chicken Linguine

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes are added. You’ll get weekly suggestions for great family friendly  meals and desserts too!

 

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

If you liked this recipe you’ll also want to try this Creamy Garlic Scallop Spaghetti:

 

Creamy Garlic Scallop Spaghetti with Bacon image with title text for Pinterest

2018 UPDATE. After 11 years on this website, this recipe is still in our TOP TEN CHICKEN DINNERS!

Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest

4.5 from 2 votes
Creamy Dijon Chicken Linguine close up phot of single serving on a white plate
Print
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
Ingredients
  • 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
Instructions
  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.

Reader Interactions

Real food recipes for real people

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!

Comments

  8. 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!

    Reply

  15. 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!

    Reply

  24. 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!!!

    Reply

  25. 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.

    Reply

  30. 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!

    Reply

  35. 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!

    Reply

  36. 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!

    Reply

  40. 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.

    Reply

  41. 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. 🙂

    Reply

  43. 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 🙂

    Reply

  44. 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!

    Reply

  48. 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.

    Reply

  49. 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!!!

    Reply

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

    Reply

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

    Reply


  55. I have made this recipe a few times and I’ve added a few things to spice it up a little… I cook mushrooms a little to brown them for more depth of flavour, I add two chopped green onions to the sauce… Italian spice… No salt seasoning… A little chicken broth. Chipotle chili powder which gives it a wonderful kick which I find is missing in this recipe … Green peas and top with parmesan cheese… I’ve done this with pork as well instead of chicken 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rock Recipes

GET REAL FOOD RECIPES, FOR REAL PEOPLE

                                                          GET THEM FREE IN YOUR INBOX!

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!

CLICK HERE TO CLOSE THIS BOX