Description
A quick and easy weeknight pasta dish featuring tender chicken and a rich buttery garlic sauce with lemon.
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
- 1/4 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
- Cook pasta according to package directions in salted water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic, paprika, and red pepper flakes for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape browned bits from pan and simmer gently.
- Pour in heavy cream and stir in half of the chopped parsley; cook for an additional 2 minutes until sauce thickens slightly.
- Return chicken to the pan and add cooked linguine and parmesan cheese. Toss to coat evenly, adding reserved pasta water as needed.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with remaining parsley and extra parmesan before serving. Serve immediately.
Notes
Avoid overcooking the chicken and be careful with the cream to prevent the sauce from breaking.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, pasta, quick dinner, weeknight meal, comfort food