Description
A delightful dish featuring creamy pasta and seasoned chicken, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 12 ounces linguine
- 4 quarts water, salted generously for boiling
- ½ cup reserved pasta water
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- ¼ teaspoon crushed red pepper flakes (optional)
- Extra grated Parmesan
- Lemon wedges
- Freshly cracked black pepper
- Additional parsley
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil, add the linguine and cook until al dente, about 9 to 11 minutes. Reserve ½ cup of pasta water, drain, and toss with olive oil.
- Season the Chicken: In a bowl, combine chicken with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- Sear the Chicken: Heat olive oil and butter in a skillet, add chicken, and cook for 7-10 minutes until golden brown and fully cooked. Remove from skillet.
- Prepare the Sauce: Melt remaining butter in the skillet, sauté garlic, then add chicken broth, lemon juice, Dijon mustard, and heavy cream. Stir in Parmesan cheese until smooth.
- Combine Chicken and Pasta: Return chicken and linguine to the skillet, toss to combine with sauce, adding reserved pasta water to adjust consistency.
- Finish and Garnish: Stir in chopped parsley and garnish with extra parsley, black pepper, and red pepper flakes. Serve with lemon wedges and extra Parmesan.
Notes
Perfect for busy nights; better served immediately with a side of salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
Keywords: pasta, chicken, creamy, weeknight dinner, quick recipe