Chicken Garlic Butter Pasta (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
Fresh parsley, chopped, handy for sprinkling on top
02 -
Zest and juice from one lemon
03 -
3 smashed garlic cloves
04 -
3 tbsp butter, split up
05 -
1/2 tsp of those Italian herbs
06 -
1/2 tsp smoky paprika
07 -
Go easy with salt and pepper—just for flavor
08 -
1 pound of boneless chicken breast, chopped into small pieces
→ For the Parmesan Linguine
09 -
A handful of fresh parsley, chopped for topping
10 -
A sprinkle of salt and pepper, just as you like
11 -
1/2 tsp of garlic powder
12 -
1/2 cup thick heavy cream
13 -
3/4 cup shredded Parmesan
14 -
2 heaping spoonfuls of butter
15 -
8 ounces of linguine
# How to Make It:
01 -
Pop the hot linguine into your skillet. Toss and swirl everything so it all gets coated nicely. If the sauce feels too thick, add a bit of saved pasta water. Plate it all up with the juicy chicken, a bit of parsley, and any extra Parm you love.
02 -
Toss in that leftover butter into your skillet, warm it gently. Pour in the heavy cream and shake in the garlic powder, mix it until you don't see lumps. Slowly add Parmesan, stirring until it smooths out and gets thick. Taste and throw in salt and pepper if you want.
03 -
Boil your linguine so it's got a little bite to it, just like the box tells you. Before you drain it, scoop out a bit of the water and keep it for later.
04 -
Drop the smashed garlic, lemon zest, and a good squeeze of juice right in with that cooked chicken. Give it all a mix for another minute or two, so the flavors get cozy. Move the chicken out of the pan and set it aside for a sec.
05 -
Sprinkle your chicken pieces with plenty of salt, pepper, paprika, and those Italian herbs. Melt two spoonfuls of butter in a big pan over medium heat. Drop in your chicken. Stir every so often until it looks golden and cooked through—should take about 4 or 5 minutes.
# Additional Tips:
01 -
Hang on to some starchy pasta water—it'll help loosen your sauce if it gets too thick.