Garlic Chicken Pasta (Print-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
Fresh parsley, chopped, for garnish
02 -
Zest and juice of 1 lemon
03 -
3 cloves garlic, minced
04 -
3 tbsp butter, divided
05 -
1/2 tsp Italian seasoning
06 -
1/2 tsp paprika
07 -
Salt and pepper, to taste
08 -
1 lb boneless, skinless chicken breast, sliced into small chunks
→ For the Parmesan Linguine
09 -
Fresh parsley, chopped, for garnish
10 -
1/2 tsp garlic powder
11 -
Salt and pepper, to taste
12 -
1/2 cup heavy cream
13 -
3/4 cup grated Parmesan cheese
14 -
2 tbsp butter
15 -
8 oz linguine
# Step-by-Step Directions:
01 -
Take your cooked noodles and toss them back in the pan with the sauce. If the sauce is too thick, splash in a bit of that pasta water you saved. Pile chicken on top, scatter parsley, and don’t forget an extra handful of Parmesan if you love cheese.
02 -
Stick with the same pan and melt those last 2 tbsp of butter on medium. Pour in the heavy cream and sprinkle in garlic powder. Stir until it all looks smooth. Slowly add Parmesan, mixing the whole time until the sauce gets nice and thick. Taste and toss in more salt and pepper if you want.
03 -
Boil your linguine in a big pot the way the package says, stopping when the noodles are just right—not too soft. Before you drain, grab about a quarter cup of that pasta water for the sauce.
04 -
Toss lemon zest, lemon juice, and chopped garlic into the pan with the chicken. Give everything a good mix and let it all cook together for a bit—about a minute or two, tops. Take the chicken out of the heat and set it aside for now.
05 -
Sprinkle salt, pepper, paprika, and Italian seasoning all over your chicken pieces. Drop 2 tbsp of butter into a big skillet set over medium. When it’s melted, add the chicken. Let it cook for 4 to 5 minutes, stirring now and then, until the chunks look golden and done all the way through.
# Helpful Notes:
01 -
Hang on to some pasta water—it's super handy to thin the sauce if it gets too thick.