Creamy Buttered Chicken (Print Version)

# Ingredients:

→ Key Ingredients

01 - 2 tbsp butter
02 - 12 oz linguine
03 - 4 cloves garlic, minced
04 - 2 boneless, skinless chicken breasts
05 - 1 tsp Dijon mustard
06 - ½ cup chicken broth
07 - 2 tbsp olive oil
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - Salt and black pepper, to taste
11 - ½ cup heavy cream
12 - ½ tsp red pepper flakes (adjust as you like)
13 - 1 tbsp lemon juice
14 - 1 tsp smoked paprika

# Instructions:

01 - Start by bringing a large pot of salted water to a boil. Cook the linguine until it’s perfectly al dente according to the instructions. Don’t forget to set aside ½ cup of that starchy pasta water, then drain the rest.
02 - Sprinkle the chicken breasts with smoked paprika, black pepper, salt, and red pepper flakes. Warm up some olive oil in a hot skillet. Sear the chicken for about 5-6 minutes on each side until it’s cooked all the way through. Once it’s done, take it off the heat and let it rest. Slice into small pieces when cool.
03 - On medium heat, melt butter in the same skillet. Toss in the garlic and sauté until you can really smell it—about 30 seconds. Pour in chicken broth, Dijon mustard, and lemon juice while scraping the pan to lift those delicious brown bits stuck to the bottom. Let it simmer gently for a couple of minutes.
04 - Slowly mix in the heavy cream, stirring well. Let it reduce slightly for around 2 minutes. Add the Parmesan and stir till it’s all melted and smooth. If the sauce feels too thick, a bit of reserved pasta water will loosen things up.
05 - Toss the sliced chicken back into the skillet along with the drained linguine. Mix everything together so the sauce coats the pasta nicely. Let it cook together for another couple of minutes so the flavors can soak into the noodles.
06 - Take the skillet off the heat and garnish with the chopped parsley. Dish it up right away, and don’t forget to sprinkle more Parmesan on top if you’d like!

# Notes:

01 - Sautéed mushrooms or sun-dried tomatoes add even more flavor if you toss them in.
02 - Feel free to swap out the linguine for another type of pasta, like spaghetti or fettuccine.
03 - Store any leftovers in a sealed container in the fridge. They'll keep fresh for up to 3 days.

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