Description
A delightful combination of tender pasta and chicken dressed in a buttery sauce with garlic, lemon zest, and paprika.
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
- Boil a large pot of salted water. Add the linguine and cook according to package directions. Reserve ½ cup of pasta water before draining and set the pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5-7 minutes until browned. Remove chicken and set aside.
- In the same skillet, melt butter and add garlic, paprika, and red pepper flakes. Sauté for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Scrape the bottom of the pan, let it simmer.
- Pour in heavy cream and half of the chopped parsley. Cook for an additional 2 minutes until the sauce thickens.
- Return chicken to the skillet, add the cooked linguine and parmesan cheese. Toss to coat, adding reserved pasta water as needed.
- Taste and adjust seasoning. Garnish with remaining parsley and extra parmesan before serving.
Notes
Prepare the sauce ahead of time and store in the fridge. Use an air fryer for crispy chicken or bake it instead of pan-frying for a hands-off approach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg