Description
This creamy garlic chicken pasta dish features tender chicken and al dente pasta in a rich sauce made with butter, Dijon mustard, and lemon. Perfect for a comforting weeknight dinner or family meal.
Ingredients
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
300 grams pasta (penne or fettuccine)
4 tablespoons unsalted butter
4 cloves garlic (minced)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (fresh-squeezed recommended)
1 teaspoon lemon zest
1 teaspoon paprika (smoked for extra warmth)
1/2 teaspoon red pepper flakes (adjust for heat preference)
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper (to taste)
1/4 cup chopped fresh Italian flat-leaf parsley
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (plus extra for garnish)
Instructions
Bring 4 quarts water to a boil. Season with 1 teaspoon salt and cook pasta as per package instructions until al dente. Reserve 1/2 cup starchy water, then drain pasta.
Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute.
Add chicken pieces to the skillet and cook until golden brown and nearly cooked through (about 5–7 minutes). Season with salt, pepper, paprika, red pepper flakes, and thyme or Italian seasoning.
Pour in lemon juice and Dijon mustard. Stir and cook for 2 minutes to deglaze the skillet.
Stir in heavy cream and Parmesan cheese. Continue cooking for 3–5 minutes until the sauce thickens.
Add cooked pasta to the skillet and toss to coat it in the sauce, adding reserved starchy water as needed for the desired creaminess.
Stir in fresh parsley and adjust seasoning if needed before serving. Garnish with additional Parmesan cheese.
Notes
For a dairy-free option, substitute heavy cream with coconut cream and skip the Parmesan.
Leftovers make an excellent base for frittatas or baked casseroles.
Ensure your chicken pieces are uniform in size for even cooking.