Description
A creamy, flavorful linguine dish with chicken, butter, and garlic, ready in just 30 minutes, perfect for any occasion.
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 a large pot of salted water and cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper, then cook for 5-7 minutes per side until golden brown. Remove from skillet and let rest.
- In the same skillet, melt butter and add minced garlic, sautéing for about a minute.
- Add paprika and optional red pepper flakes, then stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Simmer briefly.
- Pour in heavy cream and half of the parsley, whisk together, and cook until slightly thickened.
- Return the chicken to the skillet, add drained linguine and parmesan cheese. Toss to combine, adding reserved pasta water if needed for desired consistency.
- Adjust seasoning to taste, garnish with remaining parsley and serve immediately.
Notes
Feel free to add seasonal vegetables or swap proteins to suit your tastes. Gluten-free pasta can be used for dietary needs.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg