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: Fill a large pot with salted water and bring to a boil. 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. Cook the chicken for 5–7 minutes on each side 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 the minced garlic, paprika, and red pepper flakes (if using). Sauté for about 1 minute until fragrant but not browned.

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

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

Step 6: Slice or shred the cooked chicken, then return it to the skillet. Add the cooked linguine and grated parmesan cheese. Toss everything together until the pasta and chicken are well coated with the sauce.

Step 7: Taste and adjust seasoning with salt and black pepper as needed. Garnish with the remaining parsley and additional parmesan cheese. Serve the dish immediately while warm.

Tips & Variations

Use reserved pasta water to adjust sauce consistency instead of extra broth for a silkier texture.

Swap chicken breasts for thighs if you prefer juicier meat.

Add sautéed mushrooms or spinach for extra veggies and flavor.

For a spicier kick, increase red pepper flakes or add a dash of cayenne pepper.

Use freshly grated parmesan for best melting and flavor.

FAQs

Can I use a different pasta instead of linguine?

Yes, any long pasta like fettuccine, spaghetti, or even penne will work well with this sauce.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine and use coconut cream or a lactose-free cream alternative. Use nutritional yeast instead of parmesan for a cheesy flavor.