Ingredients
Scale
- 12 oz linguine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup chicken broth
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Season chicken pieces with salt, pepper, smoked paprika, and onion powder.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 30 seconds until fragrant.
- Stir in Italian seasoning, crushed red pepper flakes (if using), Dijon mustard, and lemon juice. Cook for 1 minute.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring frequently.
- Gradually whisk in Parmesan cheese until melted and smooth.
- Return chicken to the skillet. Add cooked linguine and toss to coat, adding reserved pasta water a little at a time if sauce is too thick.
- Serve immediately, garnished with fresh parsley.
Notes
For extra heat, increase crushed red pepper flakes to 1 teaspoon. Substitute half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 720
- Sugar: 5g
- Fat: 42g
- Carbohydrates: 56g
- Protein: 38g