Ingredients
Scale
- 1 ½ lbs Boneless, Skinless Chicken Breast
- 2 tablespoons Corn Oil
- 1 teaspoon Sea Salt
- ½ teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Onion Granules
- ½ teaspoon Dried Basil
- 8 tablespoons Unsalted Butter
- 8 cloves Garlic
- 1 cup Low-Sodium Chicken Stock
- ¼ cup Freshly Squeezed Lemon Juice
- 1 lb Linguine Pasta
- 1 cup Finely Grated Parmesan Cheese
- ½ cup Heavy Cream
- ½ cup Fresh Parsley Leaves
Instructions
- Pat chicken dry and season with salt, pepper, onion granules, and basil.
- Heat oil and sear chicken until golden brown.
- Remove chicken and set aside.
- Melt butter, add garlic and sauté until fragrant.
- Pour chicken stock and simmer.
- Stir in lemon juice and parsley. Return chicken to coat in sauce.
- Cook pasta, reserve pasta water.
- Melt butter, add heavy cream and simmer.
- Add Parmesan cheese, whisk until melted and smooth.
- Toss pasta with Parmesan sauce.
- Serve pasta topped with chicken, garnish with parsley and Parmesan cheese.
Notes
Add fresh basil, use Pecorino Romano cheese, or chili flakes for variations. Explore different pasta shapes. Enhance creaminess with cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Garlic Butter Chicken, Lemon Parmesan Pasta, chicken pasta, creamy pasta