Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 8 oz linguine
- Salted water, for boiling
- ¼ cup reserved pasta water
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Cook linguine in salted boiling water until al dente; reserve pasta water before draining.
- Season cubed chicken with spices; sear in a skillet until golden brown.
- In the same skillet, melt butter, sauté garlic, then whisk in chicken broth, lemon juice, Dijon mustard, heavy cream, and Parmesan cheese.
- Combine cooked chicken and linguine with the sauce; toss gently to coat.
- Stir in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 635
- Sugar: 2g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg