Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz linguine pasta
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground black pepper
- 1/2 cup reserved pasta water (as needed for sauce)
Instructions
- Heat a large skillet over medium-high heat with a bit of oil. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside.
- In a large pot, bring salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in paprika, red pepper flakes, Dijon mustard, and lemon juice. Simmer for 1–2 minutes.
- Return chicken to the skillet, then add drained pasta. Toss well to coat. Use reserved pasta water as needed to loosen the sauce.
- Sprinkle with chopped parsley and more black pepper. Serve hot with lemon wedges if desired.
Notes
Add a side salad or garlic bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg