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
- 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 (9–11 minutes). Reserve ¼ cup pasta water and drain.
- In a mixing bowl, season cubed chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Heat olive oil and butter in a skillet over medium-high heat; sear chicken until golden brown and cooked through (3–4 minutes per side). Remove and keep warm.
- In the same skillet, melt softened butter and sauté minced garlic until fragrant. Stir in chicken broth, lemon juice, and Dijon mustard; simmer for 2 minutes.
- Add heavy cream and Parmesan cheese to the sauce; mix until smooth. Return chicken to the skillet along with linguine; toss to combine using reserved pasta water as needed.
- Finish with chopped parsley and serve immediately with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 110mg