Buttery Chicken Pasta (Printable Version)
Buttery chicken with garlic flavor alongside creamy pasta with Parmesan and a hint of lemon.
# What You'll Need:
→ For the Chicken
01 -
1 lb skinless chicken breast without bones, chopped into small chunks
02 -
Salt and pepper, as needed
03 -
1/2 tsp paprika
04 -
1/2 tsp Italian herb mix
05 -
3 tbsp butter, split up
06 -
3 cloves garlic, finely chopped
07 -
Peel and juice from 1 lemon
08 -
Chopped fresh parsley for topping
→ For the Parmesan Linguine
09 -
8 oz linguine noodles
10 -
2 tbsp butter
11 -
3/4 cup shredded Parmesan
12 -
1/2 cup heavy cream
13 -
Salt and pepper, as needed
14 -
1/2 tsp garlic powder
15 -
Chopped fresh parsley for topping
# Step-by-Step Guide:
01 -
Sprinkle chicken with salt, pepper, paprika, and Italian herb mix. Warm up 2 tbsp butter in a big skillet over medium fire. Toss in chicken and cook about 4-5 minutes, moving now and then, until it's golden and done.
02 -
Put chopped garlic, lemon peel, and lemon juice in with the chicken. Mix and cook another minute or two to blend the flavors. Take off the heat and put chicken aside.
03 -
Make linguine according to box directions until tender but firm. Save 1/4 cup of the pasta water before you drain it.
04 -
In that same skillet, melt the other 2 tbsp of butter over medium heat. Mix in heavy cream and garlic powder till smooth. Slowly add Parmesan while stirring until the sauce gets thick and creamy. Add salt and pepper how you like it.
05 -
Dump cooked linguine into the skillet, turning to cover with sauce. Use the saved pasta water to thin the sauce if it's too thick. Top with chicken, sprinkle with parsley, and add extra Parmesan if you want.
# Additional Notes:
01 -
Keep some pasta cooking water handy to fix sauce thickness.