Description
A delightful dish bursting with flavor and creaminess, featuring tender chicken and linguine in a buttery garlic sauce.
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, reserving ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat and cook seasoned chicken for 5-7 minutes until browned and cooked through. Set aside.
- Melt butter in the same skillet, add garlic, paprika, and optional red pepper flakes, sauté for 1 minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth, scraping browned bits from the pan.
- Pour in heavy cream and half of the chopped parsley; cook until the sauce lightly thickens.
- Return chicken to the pan, add linguine and parmesan, tossing to coat. Adjust consistency with reserved pasta water as needed.
- Season to taste and garnish with remaining parsley and extra parmesan before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pasta dish
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg