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!
4.9 stars (41 ratings)
Ingredients
1poundboneless skinless chicken breasts, cut crosswise in half
1tablespoonolive oil
4tablespoonsunsalted butter, divided
1poundlinguine
2clovesgarlic, minced
2cupshalf and half*
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
For the seasoning
2teaspoonssmoked paprika
½teaspoongarlic powder
½teaspoononion powder
½teaspooncayenne pepper
½teaspoondried oregano
½teaspoondried basil
Kosher salt and freshly ground black pepper, to taste
Instructions
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.
In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
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.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished parsley, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.