Description
A creamy and flavorful linguine dish featuring tender chicken, garlic, and zesty lemon, perfect for busy weeknights.
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 the pasta water before draining, then set the pasta aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Gently simmer while scraping any browned bits from the bottom of the pan.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed for consistency.
- Taste and adjust salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving.
- Serve immediately to enjoy the delightful flavors!
Notes
For best flavors, use fresh parsley and garlic. Adjust spice levels as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian