Buttery Chicken Pasta (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
1 lb chicken breast without bones or skin, chopped into small chunks
02 -
Salt and pepper, as needed
03 -
1/2 tsp paprika
04 -
1/2 tsp Italian seasoning
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
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
# Steps to Follow:
01 -
Mix chicken with salt, pepper, paprika and Italian herbs. Warm up 2 tbsp butter in a big pan over medium heat. Toss in chicken and stir now and then for 4-5 minutes until it's golden and done.
02 -
Throw in the chopped garlic, lemon peel and juice with the chicken in the pan. Cook while stirring for 1-2 more minutes to blend the flavors. Take off the heat and put chicken aside.
03 -
Make linguine according to box directions until it's firm but cooked. Save 1/4 cup of the cooking water before you drain it.
04 -
Using the same pan, melt the other 2 tbsp of butter with medium heat on. Pour in heavy cream and garlic powder, mixing until smooth. Slowly add Parmesan while whisking until you get a thick, creamy mix. Add salt and pepper how you like it.
05 -
Dump cooked linguine into the pan and toss until covered in sauce. If it's too thick, splash in some saved pasta water. Top with chicken, sprinkle with parsley and extra Parmesan before serving.
# Additional Tips:
01 -
Keep some pasta water handy to thin out the sauce if needed.