Description
A creamy and savory dish combining tender chicken, rich butter sauce, and perfectly cooked linguine, ready in just 30 minutes.
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
- In a large pot, bring salted water to a boil and cook the linguine according to package directions. Before draining, reserve ½ cup of the pasta water.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 5-7 minutes on each side until browned and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes, and sauté for about 1 minute until fragrant.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth. Scrape any browned bits from the bottom of the pan.
- Pour in the heavy cream and half of the chopped parsley. Stir gently for another 2 minutes until the sauce slightly thickens.
- Return the cooked chicken to the skillet and add the linguine along with Parmesan cheese. Toss everything together, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Taste and adjust salt and pepper as desired. Garnish with remaining parsley and additional Parmesan before serving. Serve hot and enjoy!
Notes
Feel free to substitute chicken breasts with thighs for juiciness or use a plant-based alternative for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian