Description
A quick and delicious dish featuring tender chicken and creamy pasta in a zesty sauce, 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 the package directions in salted water and reserve ½ cup of the pasta water before draining; set aside.
- Heat the 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 the butter, add garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water) while scraping any browned bits; gently simmer.
- Pour in heavy cream and add half the chopped parsley; cook for an additional 2 minutes until sauce thickens slightly.
- Return chicken to the pan, add cooked linguine and parmesan cheese, and toss everything to coat evenly; use reserved pasta water as needed for consistency.
- Adjust salt and pepper to taste, garnish with remaining parsley and extra parmesan; serve immediately.
Notes
Best served hot and fresh. Can be paired with a simple side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg