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Ingredients:
8 oz linguine
1 lb boneless skinless chicken breasts, thinly sliced
Salt and black pepper, to taste
1 tablespoon olive oil
1/2 cup (1 stick) unsalted butter
5 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to heat preference)
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme (or 1 tsp dried)
Optional: 1/4 cup grated Parmesan cheese
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Directions:
Cook linguine according to package directions. Reserve 1/4 cup pasta water and drain.
Season sliced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5–7 minutes. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Stir in Dijon mustard, smoked paprika, cayenne, red pepper flakes, and lemon juice. Simmer for 2 minutes.
Stir in chopped herbs and return the chicken to the pan. Toss to coat.
Add the cooked linguine and toss everything together. Add a splash of reserved pasta water if needed to loosen the sauce.
Sprinkle with Parmesan (optional) and serve hot.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 580 kcal | Servings: 4 servings
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