• 8 oz dry linguine (226g)
• ½ cup all-purpose flour (63g)
• ¾ teaspoon table salt divided
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ heaping teaspoon smoked paprika
• Pinch of cayenne pepper optional
• 1 lb chicken breast cut into 4 portions (453g)
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 cup finely chopped yellow onion (140g)
• 2 Tablespoons minced garlic
• 1 ⅓ cup chicken broth (315ml)
• 1 cup heavy cream (236ml)
• 1 teaspoon Italian seasoning
• ¼ cup grated parmesan cheese (22g)
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Begin cooking pasta in heavily salted water according to package directions.
Once pasta is finished cooking, drain and set aside.
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Meanwhile, set aside flour in a shallow dish. In another dish, whisk together ½ teaspoon salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
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Sprinkle chicken breast with spice mix and rub over the surface of the chicken.
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Then dredge each breast in flour.
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Heat olive oil and butter over medium-high heat.
Once shimmering, transfer chicken to the pan, spacing so the meat is not touching.
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Cook chicken for 2-3 minutes until browned, then flip and cook on the other side until cooked through. Transfer chicken to a plate and set aside.
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Add onion to the pan and cook until softened and translucent, about 5 minutes.
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Add garlic and cook until fragrant, about 30 seconds.
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Slowly drizzle in chicken broth, scraping the bottom of the
pan as you do.
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Add heavy cream, remaining ¼ teaspoon salt and Italian seasoning and stir well.
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Stir well, bring to a simmer and add parmesan cheese. Continue to simmer, stirring frequently, until melted.
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Add pasta to the pot.
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Cut and return chicken to the pot. Allow to simmer until chicken and pasta are warmed through and sauce is thickened enough to
coat noodles.
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Stir noodles then serve. Garnish with freshly chopped parsley if desired.
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