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 linguine according to package directions in salted boiling water. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–7 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 about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Simmer while scraping up browned bits.
- Pour in heavy cream and half of the parsley. Cook for 2 minutes until slightly thickened.
- Return chicken to the skillet, add linguine and parmesan cheese. Toss to coat, adding pasta water as needed.
- Adjust seasoning, garnish with remaining parsley and extra parmesan, then serve immediately.
Notes
- Always reserve pasta water to help adjust sauce consistency.
- Avoid browning garlic to prevent bitterness.
- Adjust red pepper flakes to control spice level.
- Add a splash of milk or water when reheating to keep sauce creamy.
- Freeze sauce and pasta separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg