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

Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package directions. Reserve ½ cup of the pasta water before draining, then set the pasta aside.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black 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 the butter over medium heat. Add the minced garlic, paprika, and red pepper flakes (if using). Sauté for about 1 minute until fragrant but not browned.

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

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

Step 6: Return the chicken to the skillet, add the cooked linguine, and sprinkle with parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to reach your desired sauce consistency.

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

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.

If you prefer less spice, omit the red pepper flakes.

For a lighter version, substitute half-and-half in place of heavy cream.

Add steamed vegetables like broccoli or asparagus for extra nutrition and color.

Freshly grated parmesan gives the best flavor—avoid pre-grated for this dish.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance and store separately in the fridge. Combine with freshly cooked pasta just before serving for the best texture.