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.
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.
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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:
2018 UPDATE. After 11 years on this website, this recipe is still in our TOP TEN CHICKEN DINNERS!
- 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
Heat olive oil in a large heavy bottomed frying pan over medium low heat.
Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.
Add the white wine to the pan.
Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
Simmer until sauce thickens enough to coat a metal spoon.
Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
Serve over cooked linguine.
Sprinkle with toasted slivered almonds.