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

¼ teaspoon red pepper flakes (optional)

2 tablespoons lemon juice

1 teaspoon lemon zest

¼ cup fresh parsley, chopped

½ cup chicken broth or reserved pasta water

1 cup heavy cream

½ cup grated parmesan cheese

Salt and black pepper to taste

Instructions

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

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

Step 3: In the same skillet, melt butter. Add minced garlic, paprika, and red pepper flakes (if using). Sauté for about 1 minute until fragrant, taking care not to brown the garlic.

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

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

Step 6: Return the chicken to the skillet. Add the cooked linguine and grated parmesan cheese. Toss everything to coat evenly, adding 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.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.

Add sautéed mushrooms or spinach for extra vegetables.

For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.

If you don’t have chicken broth, vegetable broth or water can be used as a substitute.

Freshly grated parmesan cheese will melt better and add the best flavor.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute linguine with fettuccine, spaghetti, or your favorite pasta shape. Cooking times may vary slightly.

Is this recipe freezer-friendly?

While you can freeze the chicken and sauce separately, the pasta may become mushy when thawed. For best results, freeze components separately and combine after reheating.