Description
A delightful and hearty dish that blends rich butter and garlic flavors with chicken and linguine pasta, perfect for busy weeknights or gatherings.
Ingredients
- 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
- Boil the linguine according to package directions in salted water. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter, then add garlic, paprika, and red pepper flakes; sauté for about 1 minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water, gently simmering and scraping browned bits from the pan.
- Pour in heavy cream and half of the chopped parsley. Stir gently, cooking for another 2 minutes until sauce lightly thickens.
- Return chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed for consistency.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan before serving.
- Serve immediately.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American