Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces linguine
- 3 liters water
- 1 tablespoon salt for pasta water
- 1/4 cup reserved pasta water
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, finely minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
- In a bowl, mix garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss the chicken cubes in the seasoning.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook about 3–4 minutes per side until golden and fully cooked. Remove and set aside.
- Reduce heat to medium-low. Add the softened butter to the skillet and melt gently.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add chicken broth, lemon juice, and Dijon mustard. Whisk together and simmer for 2 minutes.
- Stir in heavy cream and Parmesan cheese. Mix until the sauce becomes smooth and slightly thickened.
- Return the chicken and its juices to the skillet.
- Add the cooked linguine and toss to coat evenly in the sauce.
- If the sauce is too thick, add a splash of reserved pasta water until silky.
- Cook together for 1–2 minutes so the flavors combine.
- Turn off the heat and stir in chopped parsley.
- Serve immediately with extra parsley, black pepper, and optional red pepper flakes.
Notes
- Reserve pasta water to help loosen and emulsify the sauce.
- Chicken thighs can replace chicken breasts for extra juiciness.
- Keep heat low when adding cream to prevent the sauce from separating.
- Add vegetables like spinach or mushrooms for extra texture and nutrition.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg
