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
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the linguine according to package directions in salted water; reserve ½ cup of pasta water before draining.
- In a large skillet over medium-high heat, heat olive oil. Season the chicken with salt and pepper and cook until browned (about 5-7 minutes). Remove from skillet.
- In the same skillet, melt butter over medium heat and sauté garlic with paprika and red pepper flakes for about one minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth; simmer gently.
- Add heavy cream and half of the parsley; cook for an additional two minutes until slightly thickened.
- Return the chicken to the pan, add cooked linguine and parmesan cheese; toss until well combined.
- Season to taste with salt and pepper; garnish with remaining parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 615
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg