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
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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Creamy Dijon Chicken Linguine
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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:
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
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Heat olive oil in a large heavy bottomed frying pan over medium low heat.
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Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
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Remove chicken from pan and hold in a warm oven.
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Add the white wine to the pan.
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Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
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Simmer until sauce thickens enough to coat a metal spoon.
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Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
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Serve over cooked linguine.
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Sprinkle with toasted slivered almonds.
Looks like a great combo, sure will try when I have all the ingredients in my kitchen
This dish looks sooo good!
Oh wow, this looks so great! All of your recipes are so wonderful 🙂
xxMK
Delightful Bitefuls
Made this for dinner tonight with some rotisserie chicken – fast and yummy! Thanks for sharing.
This looks great! I will for sure be giving it a try soon 🙂 Great picture – got me hooked!
Looks delicious! What kind of white wine do you suggest?
I like a good Pino Grigio.
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!
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.
This was totally awesome! Definitely a keeper!
This looks like a recipe I used to enjoy at Semolina in New Orleans. I can’t wait to try it!
The dijon sauce is cooking and I just tasted it. I already know this is my new favorite dish. YUM!!
This looks super yummy!!
Can it be made with regular milk instead of whipping cream?
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!
I think the red specks are ground peppercorns and the green things are snipped chives….. Am I correct??
The red specks are from a whole grain dijon mustard. The green is chives. Glad you enjoyed it!
Can you make this w/non-fat half and half or milk?
made this last night with a side of saute’d shrimp… it was AMAZING… thank you Barry for sharing this…
would it be ok with a white moscato? I dont want to buy a bottle of something I wont drink
I made it tonight with a white moscato, and it was delicious!!
Really yummy! Made this with one addition – sun-dried tomatoes. The dish was looking a little too white!
what can I substitute for white wine? we cannot have any type of alcohol in our house
Chicken stock will be great.
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!!!
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.
Going to try this tonight. Looks sooo tasty!
Made it last night! Super yummy! Used chicken stock and wine, and only half of the cream.
This recipe looks delicious. Can’t wait to try it. Thank you! 🙂
I am making this tonight…can’t wait!
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!
Thx sandy! I wondered about it skinny too.
Probably one of my favorite pasta dishes that I’ve made this year!!
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!
Made this for dinner tonight and it was a hit! A new “go to” at our house.
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!
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!
This looks delicious. I’m going to Have to try it … will let you know how it went once I do. Thank you!
What are the little red dots in the picture?
I’ve used whole grain mustard so the red dots are mustard seeds.
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.
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. 🙂
You can substitute chicken stock for the wine if you prefer.
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 🙂
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!
Hi,can I substitute Greek Yoghurt to cream pls! this recipe is mouthwatering!! Thanks! 🙂
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.
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.
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.
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!!!
This is such an elegant dinner….make it often, everyone
loves it!!!!! Definitely high class restaurant worthy!!!!!
Did you use creamy Dijon mustard or stone-ground mustard? In the picture it looks like there are little seeds in the sauce.
You can use either or a combination of both.
I make this a lot….because it is so fabulous!!! Restaurant quality..that is for sure!!! Really quick and easy to make.
This is a GREAT, GREAT recipe. My family loved it!!
Thanks, it was one of the early successful recipes on the site and I still make it regularly.
Anything with pasta and I’m in! Sounds delicious!
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 🙂
Entire family enjoyed this recipe.
this Dish was amazing…I served this as a anniversary dinner looked elegant and tasted amazing
Can I use half and half instead of 35% cream? This looks amazing but the cream steers me away!
I’d certainly give it a try. You may have to simmer the sauce a little longer after adding it.