Description
A creamy and flavorful chicken dish served with linguine, perfect for busy weeknights.
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
- Boil the linguine according to package directions in salted water. Reserve ½ cup of pasta water before draining and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and 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 reserved pasta water), scraping any browned bits from the bottom.
- Pour in heavy cream and half of the parsley. Stir and cook for 2 minutes until the sauce lightly thickens.
- Return chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat, adding reserved pasta water as needed.
- Adjust salt and pepper to taste. Garnish with remaining parsley and extra parmesan before serving hot.
Notes
For extra kick, increase red pepper flakes. You can swap chicken for shrimp or vegetables as a variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, linguine, pasta, creamy sauce, quick dinner