Description
A delightful dish combining creamy butter sauce, tender chicken, and perfectly cooked linguine, perfect for weeknight dinners or special occasions.
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 ยฝ cup pasta water before draining and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and cook for about 5-7 minutes until browned. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic, paprika, and optional red pepper flakes and sautรฉ for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Let it gently simmer.
- Pour in the heavy cream and half the parsley. Stir and cook for an additional 2 minutes to thicken.
- Return chicken to the pan, add the cooked linguine and parmesan cheese. Toss to coat everything in the sauce, adjusting with reserved pasta water as needed.
- Season with salt and pepper to taste, garnish with remaining parsley and extra parmesan before serving. Enjoy!
Notes
Tip: Reserve pasta water for sauce adjustment, and monitor chicken to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 70mg