Boneless chicken breasts pan-seared in butter and olive oil then sliced and tossed with linguine pasta in a garlic butter sauce and topped with freshly grated Parmesan cheese.
Pound out the chicken breasts to an even thickness.
Season the chicken breasts generously with salt & pepper.
Heat the olive oil and 2 TBSP of the butter in a large saute pan over medium-high heat until the butter has melted.
Lay the chicken breasts into the pan then place a lid on the pan and cook for 4 to 5 minutes per side or until the chicken is cooked through (165°F internal temperature).
Take the pan off the heat then transfer the chicken to a cutting board and set aside to rest.
Cook the linguine pasta according to package directions then drain the pasta reserving 1/4-cup of the pasta water and set aside
Wipe out the saute pan then melt the remaining 4 TBSP of butter in the pan over medium heat.
Stir the garlic in with the butter and cook, while stirring, just until the garlic is fragrant, about 30 seconds.
Take the pan off the heat and set aside.
Cut the cooked chicken breasts into bite-size slices then stir the sliced chicken, parsley, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in with the garlic butter.
Add the cooked linguine to the pan then toss to combine adding the reserved pasta water a little at a time until you reach a desired consistency.
Season the pasta with additional salt & pepper to taste then transfer the pasta to a serving dish and top with the freshly grated Parmesan cheese.
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