Ingredients
Main Components:
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
Seasonings:
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt & pepper to taste
½ tsp crushed red pepper flakes (optional)
Creamy Sauce:
½ cup unsalted butter, softened
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tbsp Dijon mustard
Instructions
Cook the Pasta: Boil linguine in salted water until al dente. Save ¼ cup of pasta water before draining.
Sear the Chicken: Season chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cook in olive oil until golden and cooked through. Set aside.
Make the Sauce: In the same skillet, melt butter, then add garlic, chicken broth, heavy cream, Dijon mustard, and red pepper flakes. Simmer until slightly thickened.
Combine Everything: Toss in the cooked chicken and pasta, coating evenly. Stir in Parmesan, parsley, and lemon juice. If the sauce is too thick, loosen it with reserved pasta water.
Serve: Garnish with extra parsley and Parmesan. Enjoy warm!
Variations & Tips
Protein Swap: Try shrimp or tofu instead of chicken.
Veggie Boost: Add spinach or cherry tomatoes for extra flavor and nutrients.
Adjust Heat: Skip the cayenne and red pepper flakes for a milder dish.
