Buttery Chicken Pasta (Print)
Velvety, rich linguine with chunks of juicy chicken, fragrant garlic, and zesty lemon, whipped up in 30 minutes for a mouthwatering dinner.
# Ingredients:
→ Protein
01 -
3 chicken breasts without skin and bones (roughly 700g), diced into chunks
→ Pasta
02 -
225g linguine noodles
→ Dairy
03 -
4 tbsp butter (not salted)
04 -
250ml whipping cream
→ Aromatics & Seasonings
05 -
4 cloves garlic, finely chopped
06 -
2 tbsp chopped fresh parsley
07 -
Juice squeezed from 1 lemon
08 -
1 tsp paprika (smoked variety)
09 -
Pepper and salt as needed
→ Liquids
10 -
250ml chicken stock (low-sodium type)
# Steps:
01 -
Get everything ready first - chop up the garlic, cut chicken into cubes, and snip the parsley. Measure out all other stuff before you start cooking.
02 -
Fill a big pot with water, add salt, and bring it to a boil. Throw in the linguine and cook till it's firm but not hard. Don't forget to save about 60ml of the cooking water before you drain it.
03 -
Sprinkle salt and pepper on your chicken chunks. Melt the butter in a wide pan over medium heat. Toss in the chicken and let it cook till it turns golden all around, should take about 5-7 minutes.
04 -
Toss the chopped garlic and smoked paprika into the pan with your chicken. Cook for half a minute to a minute till you can smell it good, but watch out - garlic burns fast.
05 -
Add your chicken stock and whipping cream to the pan, giving everything a good stir. Scrape the bottom with a wooden spoon to get all those tasty brown bits mixed in. Let it bubble gently until it gets a bit thicker, around 3-5 minutes.
06 -
Dump your drained pasta into the sauce and flip it around till it's all coated. If it seems too thick, splash in some of that saved pasta water, a spoon at a time. Lastly, mix in the fresh parsley and lemon juice to brighten it all up.
# Additional Notes:
01 -
Want to switch things up? Try using shrimp instead of chicken or throw in some bell peppers or spinach for extra veggies.
02 -
You can keep any leftover food in a sealed container in your fridge for up to three days - just warm it up slowly in a pan when you want it.