Description
A delightful pasta dish featuring chicken in a creamy butter sauce, perfect for busy weeknights or a comforting meal any time.
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
- Cook the pasta by boiling the linguine according to the package directions in salted water. Set aside ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, cooking for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Allow to simmer gently.
- Incorporate the heavy cream and half of the parsley. Cook for an additional 2 minutes until slightly thickened.
- Return the chicken to the pan along with the cooked linguine and parmesan cheese. Toss together, adding reserved pasta water if needed.
- Adjust seasoning and garnish with remaining parsley and extra parmesan cheese before serving.
Notes
Use fresh ingredients for the best flavor. Adjust the heat level by modifying the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg