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
✓ Pound the chicken breasts lightly.
✓ Sear the chicken in a hot pan until golden brown, then set aside.
✓ Cook linguine pasta according to package instructions; reserve some water.
✓ In the same pan, sauté garlic and butter, then add Dijon mustard and paprika.
✓ Add lemon juice, zest, and reserved pasta water or chicken broth, stirring well.
✓ Return the chicken to the pan, pour in heavy cream, and let it simmer for a few minutes until heated through.
✓ Stir in parsley and grated parmesan cheese; season with salt and pepper as needed.
✓ Serve hot over cooked linguine.
Notes
Ensure the chicken is cooked thoroughly before adding to the cream sauce; use reserved pasta water or chicken broth to avoid a watery consistency.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15