Description
A quick, comforting dish combining chicken and linguine in a creamy, rich 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 in salted water according to package directions, reserving ½ cup of the pasta water before draining.
- 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 from skillet and set aside.
- In the same skillet, melt the butter and sauté minced garlic, paprika, and optional red pepper flakes for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping browned bits from the pan.
- Pour in the heavy cream and half of the chopped parsley, cooking for an additional 2 minutes until the sauce thickens lightly.
- Return the cooked chicken to the pan, add the cooked linguine and parmesan cheese, and toss to coat evenly, adding reserved pasta water as needed.
- Taste and adjust salt and pepper if necessary, garnish with remaining parsley and extra parmesan before serving.
Notes
Serve warm with a fresh green salad or crusty bread; can swap chicken with shrimp or vegetables for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg