Lemon Chicken Pasta (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
1 pound of chicken breast, cut into small chunks, skinless and boneless
02 -
A sprinkle of salt and black pepper
03 -
1/2 teaspoon of Italian spice mix
04 -
1/2 teaspoon of smoky paprika
05 -
3 tablespoons butter, separate into portions
06 -
3 cloves of garlic, finely chopped
07 -
Juice plus grated peel from 1 lemon
08 -
Chopped fresh parsley for sprinkling
→ Parmesan Linguine Ingredients
09 -
Half a box of linguine (about 8 oz)
10 -
2 tablespoons of butter
11 -
3/4 cup of Parmesan cheese, shredded or grated
12 -
1/2 cup heavy cream
13 -
A dash of salt and pepper
14 -
1/2 teaspoon garlic powder
15 -
Some more parsley, chopped, for garnish
# Instructions:
01 -
Sprinkle chicken with paprika, Italian herbs, salt, and black pepper. Heat 2 tablespoons of butter in a big pan on medium heat. Toss in the chicken, stirring now and then, and cook for about 4-5 minutes until it's a nice golden and fully done.
02 -
Stir garlic, lemon juice, and lemon zest into the skillet with the chicken. Let it cook for 1-2 more minutes to soak up the flavors. Then set the chicken aside and remove from heat.
03 -
Follow the directions on the linguine package to cook it until it's just right (al dente). Before draining, scoop out and keep 1/4 cup of the water.
04 -
Put the last 2 tablespoons of butter in the same pan and melt over medium heat. Mix in cream and garlic powder until blended and smooth. Slowly add Parmesan, mixing until it's thick and creamy. Adjust the taste with a little salt and pepper.
05 -
Toss the linguine into the pan with the sauce, mixing well to coat. Pour in a bit of the reserved pasta water if it needs to be smoother. Dish it up with the cooked chicken on top, a sprinkle of parsley, and extra Parmesan if desired.