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Creamy Dijon Chicken Linguine close up phot of single serving on a white plate

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.