# What You’ll Need:
→ Pasta
01 - 12 ounces linguine pasta
→ Protein
02 - 2 boneless skinless chicken breasts
→ Sauce Components
03 - 2 tablespoons olive oil
04 - 2 tablespoons butter
05 - 4 garlic cloves, minced
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon red pepper flakes
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon lemon juice
10 - 0.5 cup chicken broth
11 - 0.5 cup heavy cream
12 - 0.5 cup grated Parmesan cheese
13 - Salt and black pepper, to taste
→ Finishing Touch
14 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Bring a large pot of salted water to a boil. Cook linguine pasta until al dente, following package directions. Reserve 0.5 cup of pasta water, then drain and set aside.
02 - Season chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. In a large skillet over medium-high heat, add olive oil and cook chicken 5 to 6 minutes per side until golden and fully cooked through. Remove chicken to a plate and allow to rest 5 minutes, then slice into bite-sized pieces.
03 - Reduce heat to medium and add butter to the same skillet. Add minced garlic and cook 30 seconds until fragrant. Stir in Dijon mustard, lemon juice, and chicken broth, scraping any browned bits from the pan. Simmer for 2 to 3 minutes.
04 - Pour in heavy cream and stir thoroughly. Simmer for 2 minutes until sauce is slightly thickened. Add grated Parmesan cheese and stir until melted and smooth. If sauce is too thick, add a splash of reserved pasta water for desired consistency.
05 - Return sliced chicken to the skillet, followed by drained linguine. Toss well to evenly coat pasta and chicken in sauce. Cook 1 to 2 minutes to blend flavors.
06 - Remove skillet from heat. Sprinkle chopped parsley over the dish and serve at once, garnishing with additional Parmesan cheese if desired.
