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

Step 1: Cook the linguine in boiling salted water according to the package directions. Reserve ½ cup of the pasta water before draining the pasta and set it aside.

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

Step 3: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes if using, and sauté for about 1 minute until fragrant but not browned.

Step 4: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape any browned bits from the bottom of the pan while letting it gently simmer.

Step 5: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for about 2 minutes until the sauce lightly thickens.

Step 6: Return the cooked chicken to the pan. Add the drained linguine and parmesan cheese, tossing everything together to coat evenly. Add reserved pasta water as needed to achieve desired sauce consistency.

Step 7: Taste and adjust seasoning with salt and pepper. Garnish with remaining parsley and extra parmesan cheese. Serve immediately to enjoy.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result.

If you prefer a bit more heat, increase the red pepper flakes or add a dash of hot sauce.

Swap linguine for fettuccine or spaghetti depending on your preference.

For a lighter version, substitute half the heavy cream with low-fat milk or use a cream alternative.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before cooking to ensure even browning and proper cooking.

What can I substitute for heavy cream?

You can use half-and-half, whole milk mixed with a bit of flour to thicken, or coconut cream for a dairy-free option, though the texture and flavor will differ slightly.