Chicken and linguine coated in creamy, garlicky butter sauce, finished with Parmesan and fresh herbs.
# Components:
→ Pasta
01 - 12 ounces linguine
→ Chicken
02 - 2 boneless, skinless chicken breasts
→ Fat & Oil
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
→ Aromatics & Seasonings
05 - 4 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon red pepper flakes
08 - Salt, to taste
09 - Black pepper, to taste
→ Sauce
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon lemon juice
12 - 0.5 cup chicken broth
13 - 0.5 cup heavy cream
14 - 0.5 cup grated Parmesan cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# Method:
01 - Boil salted water in a large pot. Add linguine and cook until al dente, following package directions. Reserve 0.5 cup pasta water, then drain and set aside.
02 - Season chicken breasts generously with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until fully cooked. Remove from pan, let rest briefly, then slice into bite-sized pieces.
03 - Reduce skillet heat to medium and add butter. Stir in minced garlic and sauté until fragrant, about 30 seconds. Add Dijon mustard, lemon juice, and chicken broth, scraping any browned bits from the bottom. Simmer for 2 to 3 minutes.
04 - Pour in heavy cream and stir thoroughly. Simmer gently for 2 minutes, allowing the sauce to thicken. Add Parmesan cheese and mix until melted and smooth. Adjust consistency with reserved pasta water as needed.
05 - Return sliced chicken to the sauce. Add drained linguine and toss to ensure everything is coated evenly. Cook together for 1 to 2 minutes to meld flavors.
06 - Remove skillet from heat. Sprinkle chopped parsley over the top and serve immediately, adding extra Parmesan if desired.
