Smooth Chicken Linguine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup heavy whipping cream
02 -
12 oz of linguine pasta
03 -
½ cup of grated Parmesan
04 -
2 skinless, boneless chicken breasts
05 -
2 tbsp of unsalted butter
06 -
Salt and pepper to your liking
07 -
2 tbsp of olive oil
08 -
4 garlic cloves, finely chopped
09 -
½ cup of chicken stock
10 -
1 tsp Dijon-style mustard
11 -
½ tsp red pepper flakes (add more if you love spice)
12 -
1 tbsp fresh-squeezed lemon juice
13 -
1 tsp smoked paprika
14 -
2 tbsp parsley, freshly chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Toss in the linguine and cook it until it’s just firm to bite, as the packaging suggests. Save ½ cup of the cooking water before draining, then set the pasta aside.
02 -
Sprinkle the chicken breasts with smoked paprika, salt, pepper, and red pepper flakes. Heat up olive oil in a skillet over medium-high. Cook the chicken until it’s golden brown, about 5-6 minutes per side. Let it rest after cooking, then slice it up.
03 -
On medium heat, add butter to the skillet. Stir in garlic and let it cook just until it smells fragrant (about 30 seconds). Toss in Dijon mustard, lemon juice, and chicken broth, scraping up leftover bits in the pan. Let it bubble for 2-3 minutes.
04 -
Pour in the heavy cream and give it a good stir. Cook for a couple of minutes until the sauce thickens a little. Slowly add grated Parmesan, stirring until it melts into a smooth, velvety sauce. Adjust with pasta water if it needs to be thinned out.
05 -
Add the cooked chicken slices into the pan, followed by the drained linguine. Stir everything together so the sauce coats the pasta nicely. Let the flavors mingle for 1-2 minutes.
06 -
Turn off the heat, sprinkle the fresh parsley on top, and serve right away. Toss extra Parmesan on top if you’d like.
# Notes:
01 -
Want more flavor? Toss in mushrooms or sun-dried tomatoes while making the sauce.
02 -
Feel free to swap out linguine for another type of pasta, like spaghetti or penne.
03 -
Pack leftovers in an airtight container and pop them in the fridge for up to three days.