Description
A rich and creamy chicken pasta dish featuring tender chicken breasts seared to perfection, tossed with linguine in a luscious homemade cream sauce infused with garlic, Parmesan, and Italian seasoning. Ready in just 25 minutes, this comforting meal is perfect for a quick weeknight dinner.
Ingredients
Pasta
- 8 oz dry linguine
Chicken and Coating
- ½ cup all-purpose flour
- 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
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup finely chopped yellow onion (about 1 medium-sized onion)
- 2 tablespoons minced garlic
- 1⅓ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook Pasta: Begin cooking the linguine in heavily salted boiling water according to the package instructions. Once cooked, drain and set aside. If you’re not using the pasta immediately, drizzle it with a teaspoon of olive oil to prevent sticking.
- Prepare Coating and Seasoning: Place the flour in a shallow dish. In another dish, whisk together ½ teaspoon salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using).
- Season and Dredge Chicken: Sprinkle the chicken breasts evenly with the spice mix, rubbing it into the surface. Then dredge each piece in the flour, coating thoroughly.
- Cook Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until shimmering. Add the chicken pieces spaced apart to avoid crowding. Cook each side for 2-3 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
- Sauté Onion: In the same pan, add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add Garlic: Add minced garlic and cook for about 30 seconds until fragrant, stirring frequently to avoid burning.
- Create Sauce Base: Slowly drizzle in the chicken broth while scraping the browned bits off the pan’s bottom to incorporate them into the sauce. Then add the heavy cream, remaining ¼ teaspoon salt, and Italian seasoning, stirring well to combine.
- Simmer and Add Cheese: Bring the sauce to a gentle simmer. Stir in the Parmesan cheese and continue to simmer while stirring frequently until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Pasta and Chicken: Add the cooked pasta and chicken back into the sauce. You may slice the chicken before adding or leave it whole. Stir everything together and allow it to simmer briefly until warmed through and the sauce coats the noodles evenly.
- Serve: Divide into bowls or plates and garnish with freshly chopped parsley if desired. Serve immediately while hot.
Notes
- For extra heat, keep the pinch of cayenne pepper in the seasoning mix or increase slightly according to taste.
- If you prefer a thicker sauce, simmer a bit longer to reduce the liquid further.
- Feel free to substitute linguine with fettuccine or penne for variation.
- To save time, use pre-minced garlic and pre-chopped onions.
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.