Description
A comforting dish of linguine coated in a silky cream sauce with tender chicken, garlic, and herbs, perfect for cozy dinners.
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
- Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat and season chicken with salt and pepper. Cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat, add garlic, paprika, and red pepper flakes, and sauté for 1 minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Scrape brown bits and simmer.
- Pour in heavy cream and half of the parsley. Simmer for an additional 2 minutes.
- Return chicken to skillet and add linguine and Parmesan. Toss to coat, adding reserved pasta water if needed for consistency.
- Adjust seasoning and garnish with remaining parsley and Parmesan before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half or yogurt. Customize with seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg