Description
A delicious creamy garlic chicken linguine recipe that is easy to make and perfect for a weeknight dinner.
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
- 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
- Bring a pot of salted water to a boil and cook the linguine according to package directions, reserving 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5-7 minutes until browned; remove from skillet.
- Melt butter in the same skillet, add garlic, paprika, and optional red pepper flakes; sauté for 1 minute.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth, scraping browned bits from the pan.
- Add heavy cream and half of the parsley, cooking for an additional 2 minutes until the sauce thickens.
- Return chicken to the skillet, add linguine and Parmesan, tossing to coat. Use reserved pasta water if needed to adjust the sauce consistency.
- Finally, taste and adjust with salt and pepper as needed. Garnish with remaining parsley and extra Parmesan before serving.
Notes
- This recipe can be made with whole grain or gluten-free pasta if desired.
- Feel free to add vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg