Description
A quick and delicious one-pan meal featuring tender chicken, creamy sauce, and perfectly cooked linguine in just 30 minutes.
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 the pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter, add minced garlic, paprika, and 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 and scrape any browned bits from the bottom.
- Pour in heavy cream and half of the chopped parsley, stirring gently for an additional 2 minutes until sauce lightly thickens.
- Return chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
- Adjust salt and pepper to taste, garnish with remaining parsley and extra parmesan cheese. Serve immediately.
Notes
Serve hot with fresh parsley and parmesan cheese. Pairs well with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American