Description
A quick and delicious dish that features juicy chicken in a creamy garlic butter sauce served over linguine, 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, reserving ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic, paprika, and red pepper flakes for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Simmer gently, scraping browned bits from the pan.
- Pour in heavy cream and half of the parsley, cooking for an additional 2 minutes until the sauce thickens.
- Return chicken to the pan, add cooked linguine and parmesan, and toss to coat, adding reserved pasta water as needed.
- Adjust salt and pepper, garnish with remaining parsley and extra parmesan before serving. Serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream to loosen the sauce.