Creamy Italian-Style Chicken Linguine (Impression)
Chicken stays juicy and tender, linguine has a little bite, all smothered in a creamy Parmesan sauce with lemon and herby flavor.
# Liste des ingrédients:
→ Chicken Prep
01 -
1 pound chicken breast, no bones or skin, diced into small chunks
02 -
Salt and pepper, adjust to your liking
03 -
1/2 teaspoon smoked paprika
04 -
1/2 teaspoon dried Italian herbs
05 -
3 tablespoons butter, split up
06 -
3 garlic cloves, finely chopped
07 -
Juice and zest from one lemon
08 -
Chopped fresh parsley for sprinkling
→ Parmesan Pasta
09 -
8 ounces of linguine
10 -
2 tablespoons butter
11 -
3/4 cup Parmesan cheese, shredded
12 -
1/2 cup heavy whipping cream
13 -
Salt and pepper, tweak as needed
14 -
1/2 teaspoon garlic powder
15 -
A handful of chopped parsley for garnish
# Étapes de préparation:
01 -
Toss the chicken chunks with the salt, pepper, paprika, and Italian seasonings. Melt 2 tablespoons butter in a big pan over medium heat. Pop in the chicken and cook, stirring now and then, for 4-5 minutes until fully cooked and golden brown.
02 -
Mix minced garlic, lemon zest, and juice into the same pan alongside the chicken. Let it cook while stirring for 1-2 minutes to bring out the flavor. Take the chicken out of the pan and set it aside.
03 -
Follow the directions on the pasta package to cook the linguine till it's slightly firm to bite. Don't forget to save a quarter-cup of pasta water before straining.
04 -
In the same pan, melt the last 2 tablespoons of butter over medium heat. Stir in garlic powder and cream until combined and smooth. Slowly add Parmesan while whisking until the mixture becomes rich and velvety. Season with a bit of salt and pepper.
05 -
Toss the cooked linguine in the skillet with the sauce until coated evenly. If the sauce feels too thick, add some of the reserved pasta water. Plate with the chicken on top, a sprinkle of parsley, and extra Parmesan if you'd like.