Description
Creamy Zesty Herb Butter Chicken and Noodles combines tender seasoned chicken and linguine with a silky Parmesan cream sauce flavored with garlic, Dijon mustard, fresh herbs, lemon, paprika, and a touch of red pepper.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
12 ounces linguine
Salt for the pasta water
¾ cup reserved pasta cooking water, as needed
½ cup unsalted butter, softened
1 tablespoon Dijon mustard
3 garlic cloves, finely minced
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme leaves
1 teaspoon paprika
¼ teaspoon crushed red pepper flakes
Zest of 1 lemon
1 tablespoon fresh lemon juice
¾ cup heavy cream
¾ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for finishing
Lemon wedges, optional for serving
Instructions
1. Prepare the herb butter. In a small bowl, thoroughly mix the softened butter, Dijon mustard, minced garlic, parsley, chives, thyme, paprika, crushed red pepper flakes, lemon zest, and lemon juice. Set the mixture aside while preparing the pasta and chicken.
2. Bring a large pot of generously salted water to a boil. Add the linguine and cook according to the package directions until al dente. Before draining, reserve about ¾ cup of the starchy pasta cooking water. Drain the linguine and set it aside. Do not rinse the pasta.
3. While the linguine cooks, place the chicken pieces in a bowl and season them with 1 teaspoon paprika, garlic powder, kosher salt, and black pepper. Toss until the seasoning coats the chicken evenly.
4. Heat the olive oil in a large skillet over medium-high heat. Arrange the chicken in an even layer, working in batches if the skillet is crowded. Cook, turning the pieces as needed, until browned and the thickest pieces reach an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
5. Reduce the skillet heat to medium. Add 4 tablespoons of the prepared herb butter. As the butter melts, stir and scrape the browned chicken bits from the bottom of the skillet. Watch the garlic carefully and lower the heat if it begins browning too quickly.
6. Return the cooked chicken and any collected juices to the skillet. Toss the pieces through the melted herb butter until evenly coated.
7. Pour in the heavy cream and reduce the heat to medium-low. Stir until the cream and herb butter form a uniform sauce. Keep the mixture at a gentle heat rather than bringing it to a hard boil.
8. Gradually add the freshly grated Parmesan while stirring. Continue stirring over low heat until the cheese has melted into the sauce. Taste before adding any additional salt because Parmesan contributes its own seasoning.
9. Add the drained linguine to the skillet. Toss the noodles, chicken, and sauce thoroughly before deciding whether additional liquid is necessary.
10. Add 2 to 3 tablespoons of the reserved pasta water and toss again. If the sauce remains too thick, continue adding pasta water 1 tablespoon at a time until the sauce coats the linguine smoothly without pooling at the bottom of the skillet.
11. Finish the creamy chicken noodles with chopped fresh parsley. Taste and adjust the lemon, pepper, or red pepper flakes if needed. Serve immediately with lemon wedges and additional Parmesan if desired.
Notes
Herb butter: The butter mixture can be prepared ahead and refrigerated in a covered container. Allow it to soften slightly before portioning if it becomes very firm.
Pasta water: Reserve the cooking water before draining the linguine. Add it gradually rather than all at once because the amount needed depends on how thick the cream and Parmesan become.
Chicken: Boneless, skinless chicken thighs can replace chicken breasts. Cut them into similar-sized pieces and cook them completely before adding the cream sauce.
Doneness: Chicken should reach 165°F in its thickest pieces. An instant-read thermometer provides a more reliable check than repeatedly cutting into the chicken.
Heat level: Reduce or omit the crushed red pepper flakes for a milder sauce. For more heat, increase them gradually after tasting.
Lemon: Lemon zest gives the sauce strong citrus aroma without adding much liquid. Taste the finished sauce before adding additional lemon juice so the acidity does not overpower the cream and Parmesan.
Cheese: Add freshly grated Parmesan over low heat and avoid vigorously boiling the sauce after adding it. This helps maintain a smoother consistency.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days.
Reheating: Warm leftovers gently over medium-low heat with a small splash of milk, chicken broth, or water. Stir as the pasta warms to loosen the thickened sauce. Microwave individual portions in short intervals, stirring between each interval.
Freezing: Cream-based pasta sauces can separate or become grainy after thawing, so refrigeration is preferable for the assembled dish.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Creamy Zesty Herb Butter Chicken and Noodles, herb butter chicken noodles, creamy chicken noodles, zesty chicken pasta, lemon herb butter chicken pasta