Linguine tossed with buttery chicken, garlic, cream, and a hint of spice for a rich pasta dish.
# Ingredients:
→ Pasta
01 - 12 ounces linguine
→ Chicken
02 - 2 boneless, skinless chicken breasts
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon red pepper flakes
05 - Salt and black pepper, to taste
→ Sauce Base
06 - 2 tablespoons olive oil
07 - 2 tablespoons butter
08 - 4 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon lemon juice
11 - 1/2 cup chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
→ Garnish
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Boil salted water in a large pot. Cook the linguine until al dente, according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
02 - Season chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until fully cooked. Remove chicken from skillet, allow it to rest, then slice into bite-sized pieces.
03 - Reduce heat to medium and add butter to the same skillet. Stir in minced garlic and cook until fragrant, approximately 30 seconds. Add Dijon mustard, lemon juice, and chicken broth, scraping to loosen any browned bits from the bottom of the pan. Simmer the mixture for 2-3 minutes.
04 - Pour in the heavy cream and stir thoroughly. Allow the sauce to simmer for an additional 2 minutes until it has slightly thickened. Stir in the grated Parmesan cheese until melted and smooth, adding a splash of reserved pasta water if needed to achieve the desired consistency.
05 - Return the sliced chicken to the skillet. Add the drained linguine to the skillet containing the sauce. Toss everything together to ensure the pasta is evenly coated. Cook for 1-2 more minutes to allow the flavors to meld.
06 - Remove the skillet from heat. Sprinkle with fresh parsley. Serve immediately, offering extra grated Parmesan cheese at the table.
