Butter Chicken Linguine

 

Ingredients

 2 boneless, skinless chicken breasts, cubed

 8 oz linguine pasta

 1 tbsp olive oil

 1 tbsp butter

Seasonings

 1 tsp garlic powder

 1 tsp onion powder

 ½ tsp smoked paprika

 ¼ tsp cayenne pepper (optional)

 Salt and pepper to taste

 ½ tsp crushed red pepper flakes (optional)

Sauce Ingredients

 ½ cup unsalted butter, softened

 2 tbsp fresh parsley, chopped

 1 tbsp lemon juice

 ¼ cup grated Parmesan cheese

 ¼ cup chicken broth

 ¼ cup heavy cream

 1 tbsp Dijon mustard

Instructions

Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water, then drain.

Season chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cook in olive oil until golden and fully cooked. Set aside.

Melt butter in the same skillet, add garlic, chicken broth, heavy cream, Dijon mustard, and red pepper flakes. Let it simmer and thicken.

Add chicken and pasta to the sauce, tossing to coat. Stir in Parmesan, parsley, and lemon juice. Adjust consistency with reserved pasta water if needed.

Garnish with additional parsley and Parmesan. Serve warm.

Notes

Can substitute chicken with shrimp or tofu

Add veggies like spinach or cherry tomatoes for extra nutrition

Omit cayenne and red pepper flakes for less heat