Description
A delightful dish combining tender chicken and creamy pasta in a rich, flavorful sauce, perfect for busy weeknight dinners.
Ingredients
- 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 the package directions in salted water. Reserve ½ cup of pasta water before draining.
- Heat the 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 and set aside.
- In the same skillet, melt the 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 gently.
- Pour in heavy cream and half of the chopped parsley. Stir and cook for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water to adjust sauce consistency.
- Adjust salt and pepper if needed. Garnish with remaining parsley and extra parmesan before serving.
Notes
For lighter options, use whole grain or gluten-free pasta, and consider substituting heavy cream with a lighter alternative like half-and-half or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American