Description
A creamy and buttery pasta dish with chicken, garlic, and smoked paprika, ready in just 35 minutes.
Ingredients
Scale
- 300 g (10.5 oz) dry linguine
- 400 g (14 oz) boneless, skinless chicken breasts, cut into 1-inch pieces
- 85 g (6 tbsp) unsalted butter
- 15 ml (1 tbsp) olive oil
- 4 cloves garlic, minced
- 1 medium shallot, finely chopped
- 2 tsp (4 g) smoked paprika
- 1/4 tsp (0.5 g) chili flakes (optional)
- 30 ml (2 tbsp) fresh lemon juice
- 60 ml (1/4 cup) heavy cream
- 120 ml (1/2 cup) low-sodium chicken broth
- 50 g (1/2 cup) grated Parmesan
- 15 g (1/2 cup) fresh flat-leaf parsley, chopped
- Kosher salt and black pepper to taste
Instructions
- Pat chicken dry and season with salt, pepper, and smoked paprika. Boil water and cook linguine until al dente, reserving pasta water.
- In a skillet, heat olive oil and 28 g (2 tbsp) butter over medium-high heat. Sear chicken until golden. Remove chicken to a plate.
- Add remaining butter, garlic, and shallot to the skillet. Sauté until fragrant, then deglaze with chicken broth and stir in lemon juice, cream, chili flakes, and paprika.
- Return chicken to the skillet and add reserved pasta water. Toss with drained linguine and Parmesan until emulsified.
- Taste and adjust seasoning. Finish with parsley and butter off heat, then serve immediately.
Notes
Can substitute Greek yogurt for heavy cream for a lighter version. For dairy-free, use vegan butter and omit Parmesan.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 110mg