Ingredients

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted 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: Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Before draining, reserve 1/2 cup of the pasta water to use later. Toss the cooked pasta with a little olive oil to prevent sticking and set aside.

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

Step 3: In the same skillet, melt 3 tablespoons unsalted butter. Add the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant.

Step 4: Stir in the Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth or reserved pasta water, scraping any browned bits from the bottom of the pan for extra flavor.

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

Step 6: Return the cooked chicken to the skillet, add the linguine, and sprinkle the grated parmesan cheese over the top. Toss everything together until well coated with the sauce.

Step 7: Taste and adjust seasoning with salt and black pepper as needed. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately.

Tips & Variations

Use reserved pasta water instead of chicken broth for a lighter sauce or when broth isn’t available.

Add sautéed mushrooms or spinach for extra veggies and flavor.

Use smoked paprika instead of regular paprika for a smoky depth.

Swap chicken for shrimp for a seafood twist on this creamy linguine.

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

FAQs

Can I use a different type of pasta?

Yes, this sauce pairs well with most pasta types like fettuccine, penne, or spaghetti. Just adjust cooking times according to package instructions.

Can I prepare this dish in advance?

You can cook the chicken and pasta separately ahead of time, but it’s best to combine and dress the pasta with the sauce just before serving to maintain the best texture and flavor.