Description
A comforting dish featuring linguine pasta tossed in a rich, creamy sauce with succulent chicken, perfect for family dinners or gatherings.
Ingredients
Scale
- 12 ounces linguine pasta
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed red pepper flakes (optional)
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Cook the linguine pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add the olive oil and diced chicken. Season with salt and pepper, cooking until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt the butter, then add minced garlic and sauté for 1 minute.
- Stir in Dijon mustard and crushed red pepper flakes, cooking for another 30 seconds.
- Pour in lemon juice and chicken broth, stirring well to bring to a simmer.
- Add heavy cream and whisk until combined. Let simmer for 2-3 minutes until thickened.
- Return the chicken to the skillet, coating with the sauce.
- Toss the linguine with the chicken and sauce until well combined.
- Stir in chopped parsley and grated Parmesan cheese, then adjust seasoning as needed.
- Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Notes
This recipe is kid-friendly and perfect for quick dinners. Consider adding vegetables for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg