Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil a large pot of salted water over high heat. Cook linguine according to package instructions (8-10 minutes), until al dente. Reserve 1 cup pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook for 6-8 minutes, until golden brown and fully cooked (internal temperature of 165°F).
- Add minced garlic to the skillet, stir for 30 seconds, then mix in Dijon mustard and paprika. Cook for 1 more minute.
- Pour lemon juice, chicken broth, and heavy cream into the skillet. Simmer for 5 minutes until thickened.
- Toss the cooked linguine in the skillet with the sauce, adding reserved pasta water gradually for creaminess. Mix well for another 2-3 minutes.
- Remove from heat and stir in chopped parsley and grated Parmesan. Adjust seasoning with salt and black pepper before serving.
Nutrition
Notes
Consider marinating the chicken for added flavor. Use fresh minced garlic for better taste. Adjust spice levels to your preference.