Description
A quick and flavorful weeknight pasta dish featuring tender chicken, smoky spices, and a glossy brown butter sauce.
Ingredients
Scale
- 500 g boneless skinless chicken thighs
- 340 g linguine
- 113 g unsalted butter
- 12 g garlic (3 cloves, finely minced)
- 1 tbsp smoked paprika (8 g)
- ¼ tsp cayenne (1 g)
- 1 tbsp Dijon mustard (15 ml)
- 1 tbsp lemon juice (15 ml)
- 120 ml low-sodium chicken stock
- 15 g fresh parsley (½ cup chopped)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 15 ml olive oil (1 tbsp)
Instructions
- Pat the chicken dry and season with salt, pepper, and smoked paprika. Heat olive oil in a skillet and sear the chicken for 3–4 minutes per side until browned and cooked through. Transfer to a plate and cover to rest.
- Bring a pot of salted water to a boil and cook the linguine until al dente, reserving pasta water before draining.
- Reduce the heat and add butter to the skillet, cooking until golden brown. Add garlic and sauté briefly until fragrant.
- Stir in the chicken stock, mustard, lemon juice, and cayenne, whisking until combined. Season as needed.
- Slice the rested chicken and combine with the drained pasta, adding reserved pasta water to emulsify sauce. Toss in chopped parsley and serve immediately.
Notes
Rest the chicken after cooking to keep it juicy. Use high-quality ingredients for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg