Ingredients

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted 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

Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Toss the drained pasta with a little olive oil to prevent sticking and set aside.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, melt 3 tablespoons of unsalted butter. Add minced garlic, paprika, and red pepper flakes (if using) and sauté for about 1 minute until fragrant.

Step 4: Stir in the Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth or reserved pasta water, scraping up any browned bits from the pan bottom.

Step 5: Add heavy cream and half of the chopped parsley. Stir and cook for about 2 minutes until the sauce thickens slightly.

Step 6: Return the cooked chicken to the skillet. Add the cooked linguine and sprinkle with grated parmesan cheese. Toss everything together until well coated in the sauce.

Step 7: Adjust seasoning with salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese, then serve immediately.

Tips & Variations

Use unsalted butter to better control the saltiness of the dish.

Swap chicken broth with vegetable broth for a lighter flavor or use reserved pasta water for extra starch to thicken the sauce naturally.

For a smoky twist, try adding a pinch of smoked paprika instead of regular paprika.

If you prefer spice, increase the red pepper flakes or add a dash of cayenne pepper.

Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other pasta shapes like fettuccine, penne, or spaghetti. Just adjust the cooking time according to the pasta package instructions.

Is it possible to make this dish dairy-free?

You can substitute the butter with a dairy-free margarine and use coconut cream or a non-dairy cream alternative instead of heavy cream. Keep in mind the flavor and texture will be slightly different.