Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it's so easy!
Ingredients
- 1 poundboneless skinless chicken breasts (cut crosswise in half)
- 1 tablespoonolive oil
- 4 tablespoonsunsalted butter (divided)
- 1 poundlinguine
- 2cloves garlic (minced)
- 2 cupshalf and half*
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoonschopped fresh parsley leaves
- 2 teaspoonssmoked paprika
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/2 teaspooncayenne pepper
- 1/2 teaspoondried oregano
- 1/2 teaspoondried basil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- 1
To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
- 2
In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
- 3
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- 4
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 5
Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- 6
Stir in pasta and gently toss to combine.
- 7
Serve immediately with chicken, garnished parsley, if desired.