Spiced Chicken Linguine (Print Version)
Indulge in this pasta with tender chicken, velvety butter sauce infused with garlic, Dijon, citrus, and a spicy kick. A rich yet fresh dish for any occasion.
# Ingredients:
→ Key Things You'll Need
01 -
2 tbsp chopped fresh parsley
02 -
Salt and black pepper, to taste
03 -
½ cup grated Parmesan cheese
04 -
½ cup heavy cream
05 -
½ cup chicken broth
06 -
1 tbsp lemon juice
07 -
1 tsp Dijon mustard
08 -
½ tsp red pepper flakes (adjust the heat to your liking)
09 -
1 tsp smoked paprika
10 -
4 cloves garlic, minced
11 -
2 tbsp butter
12 -
2 tbsp olive oil
13 -
2 boneless, skinless chicken breasts
14 -
12 oz linguine
# Steps:
01 -
Bring a big pot of salty water to a boil. Cook your linguine until it has a slight bite (al dente). Save ½ cup of that starchy cooking water, then drain the rest and set aside.
02 -
Sprinkle chicken breasts with black pepper, salt, smoked paprika, and red pepper flakes. In a skillet with olive oil heated to medium-high, cook the chicken on both sides for about 5-6 minutes until cooked completely through. Let it rest for a bit, then cut it into smaller, bite-sized pieces.
03 -
Turn the heat down to medium and toss some butter into the skillet you used for the chicken. Cook minced garlic for half a minute, or until it's nice and fragrant. Mix in Dijon mustard, lemon juice, plus your chicken broth. Scrape up those yummy bits stuck to the pan, and let it bubble gently for around 2-3 minutes.
04 -
Pour in the heavy cream and stir until it's blended. Let it bubble softly for another couple of minutes to slightly thicken. Add grated Parmesan cheese and stir until it's all melted and smooth. If the sauce feels too thick, a little of the reserved pasta water can fix it.
05 -
Put the chicken pieces back into the pan, then toss in the cooked linguine. Stir everything together so the pasta is evenly coated. Let it cook another minute or two for the flavors to blend.
06 -
Take the pan off the heat, sprinkle chopped parsley over the top, and serve right away. Add some extra Parmesan on top if you'd like.
# Helpful Notes:
01 -
Feel free to throw in additions like sun-dried tomatoes or sautéed mushrooms to mix things up.
02 -
Use any pasta you like if linguine isn't your thing—try spaghetti or fettuccine instead.
03 -
Store leftovers in a sealed container in the fridge for up to 3 days.