Bright Chicken Pasta (Print Version)
Tender chicken with creamy lemon butter sauce tossed with Parmesan linguine. A fast, cozy meal that feels fancy but is totally easy to pull off.
# Ingredients:
01 -
8 oz of linguine.
02 -
3/4 cup of Parmesan cheese, finely grated.
03 -
1/2 cup thick cream.
04 -
1/2 teaspoon garlic powder.
05 -
2 tablespoons of butter.
06 -
Salt and pepper to your liking.
07 -
1 boneless, skinless chicken breast (1 lb) cut into small pieces.
08 -
1/2 teaspoon each of Italian herbs and paprika.
09 -
3 tablespoons of butter, used in batches.
10 -
3 cloves of garlic, finely chopped.
11 -
Zest and juice from 1 lemon.
12 -
Fresh parsley for sprinkling on top as garnish.
# Directions:
01 -
Cook linguine in plenty of salted water till tender yet firm. Save half a cup of the pasta water, then drain.
02 -
Sprinkle chicken pieces with seasonings like paprika, Italian herbs, salt, and pepper.
03 -
In a hot pan, melt 1 tablespoon of butter. Brown the seasoned chicken for 4-5 minutes on each side, then take it out of the pan.
04 -
Put garlic and 2 tablespoons of butter into the pan. Stir for a bit, then mix in lemon zest and juice. Add the cooked chicken back into the pan and let it soak up the mix.
05 -
Use another pan to melt 2 tablespoons of butter. Gradually stir in cream. Whisk in Parmesan until it’s smooth. Add garlic powder and adjust seasoning.
06 -
Combine the cooked linguine with the cheese sauce. If the sauce seems too thick, slowly mix in reserved pasta water until it’s just right.
07 -
Dish up the pasta, topping it with the lemony chicken pieces. Sprinkle fresh parsley over everything before serving.
# Notes:
01 -
Save some of the pasta water for blending with the sauce.
02 -
Take the pan off the heat before adding the cheese.
03 -
Feel free to swap in different pasta if you’d like.
04 -
Pour in reserved water little by little to thin out the sauce.
05 -
As the sauce sits, it may get thicker.