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
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Instructions
- Boil the linguine according to the package directions in salted water. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, cooking for 5 to 7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and 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). Simmer gently 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, tossing everything together to coat evenly. Adjust sauce consistency with reserved pasta water as needed.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan before serving. Serve immediately.
Notes
- Reserve pasta water to help sauce cling to the noodles. Adjust seasoning after adding parmesan cheese.