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
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the linguine in salted water according to package instructions. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium-high heat, add olive oil. Season the chicken with salt and pepper, cook for about 5-7 minutes until browned and cooked through. Remove from skillet.
- In the same skillet, melt the butter and sauté garlic with paprika for about a minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth; simmer gently.
- Add heavy cream and half of the chopped parsley to the skillet; cook until slightly thickened (about 2 minutes).
- Return chicken to the pan along with cooked linguine and parmesan cheese; toss to combine.
- Adjust sauce consistency with reserved pasta water if necessary. Garnish with remaining parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 340g)
- Calories: 630
- Sugar: 3g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg