About
If you're hungry for something hearty, Heavy Cream Chicken Pasta is what you need! The bouncy linguine noodles get tossed in a rich, creamy, parmesan sauce to ensure there's flavor in every twirl. Then, they get topped with some beautifully golden chicken breasts to add a little more umph to your meal. Satisfaction and fullness are guaranteed with every bite of this Heavy Cream Chicken Pasta... it's got it all!
Ingredients
- 8 ounces linguine
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt, divided, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 1/4 teaspoon garlic powder
- 1/4 heaping teaspoon smoked paprika
- cayenne pepper, to taste
- 4 (4-ounce) chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup yellow onion, finely chopped
- 2 tablespoons garlic, minced
- 1 1/3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 cup parmesan, grated
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, cook the linguine to al dente, according to the package directions. Drain the pasta.
Step 2 -In a shallow dish, add the flour.
Step 3 -In a small bowl, whisk 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, the garlic powder, the smoked paprika, and the cayenne pepper together.
Step 4 -Sprinkle the chicken breasts evenly with the spice mixture, thoroughly rubbing it all over each of the chicken breasts.
Step 5 -Dredge the seasoned chicken breasts in the flour and shake off any of the excess.
Step 6 -In a large skillet over medium-high heat, add the oil and the butter until the mixture is shimmering.
Step 7 -Place the coated chicken breasts in the butter-oil mixture and cook until they reach an internal temperature of 165 degrees F, are browned, and their juices run clear, about 2-3 minutes per side.
Step 8 -Transfer the cooked chicken breasts to a plate and keep them warm.
Step 9 -Add the onions to the same skillet and cook until they have softened and are translucent, about 5 minutes.
Step 10 -Add the minced garlic to the onions and cook until it is fragrant, about 30 seconds.
Step 11 -Slowly drizzle the chicken broth into the onion-garlic mixture, while scraping the bottom of the skillet to loosen any of the browned bits.
Step 12 -Add the heavy cream, the remaining 1/4 teaspoon of the salt, and the Italian seasoning to the sauce and stir well.
Step 13 -Bring the sauce to a simmer, stirring constantly.
Step 14 -Add the parmesan cheese to the sauce and simmer, stirring frequently, until it has melted.
Step 15 -Taste the sauce and season with the extra salt and the extra pepper, as needed. Stir to combine.
Step 16 -Add the cooked linguine to the sauce and bring it to a simmer, stirring frequently, until the noodles are warmed through and the sauce is thick enough to coat them.
Step 17 -Slice the chicken breasts.
Step 18 -Top the pasta with the sliced chicken, garnish with the parsley, and serve.
