Creamy Chicken Linguine (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts, cubed
02 - 8 oz linguine pasta
03 - 1 tbsp olive oil
04 - 1 tbsp butter

→ Seasonings

05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp smoked paprika
08 - ¼ tsp cayenne pepper (optional)
09 - Salt and pepper to taste
10 - ½ tsp crushed red pepper flakes (optional)

→ Sauce Ingredients

11 - ½ cup unsalted butter, softened
12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp lemon juice
14 - ¼ cup grated Parmesan cheese
15 - ¼ cup chicken broth
16 - ¼ cup heavy cream
17 - 1 tbsp Dijon mustard

# Instructions:

01 - Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water, then drain.
02 - Season chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cook in olive oil until golden and fully cooked. Set aside.
03 - Melt butter in the same skillet, add garlic, chicken broth, heavy cream, Dijon mustard, and red pepper flakes. Let it simmer and thicken.
04 - 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.
05 - Garnish with additional parsley and Parmesan. Serve warm.

# Notes:

01 - Can substitute chicken with shrimp or tofu
02 - Add veggies like spinach or cherry tomatoes for extra nutrition
03 - Omit cayenne and red pepper flakes for less heat

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