Description
A delicious and easy weeknight meal combining chicken and pasta in a creamy garlic-lemon sauce.
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 package directions in salted water. Reserve ½ cup of pasta water before draining and set aside.
- 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 and set aside.
- In the same skillet, melt butter, then add minced garlic, paprika, and optional 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 while scraping browned bits from the bottom of the pan.
- Pour in heavy cream and half of the chopped parsley. Stir, cooking for another 2 minutes until the sauce slightly thickens.
- Return chicken to the pan, add the cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed to adjust consistency.
- Taste and adjust seasoning with salt and pepper. Garnish with remaining parsley and extra parmesan cheese before serving. Serve warm.
Notes
For a vegetarian option, substitute chicken with shrimp or a mix of vegetables. Reserve more pasta water for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian