Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or pasta water. Scrape up browned bits from the pan.
- Add heavy cream and half the parsley. Stir and simmer for 2 minutes until slightly thickened.
- Return chicken to the pan. Add linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
- Taste and adjust seasoning. Garnish with remaining parsley and extra parmesan before serving.
Notes
Use room temperature chicken for even browning. Reserve pasta water to adjust sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg