Creamy Herb Chicken & Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Fresh zest and juice from 1 lemon
03 -
1/2 teaspoon Italian seasoning
04 -
3 cloves fresh garlic, finely minced
05 -
4 tablespoons unsalted butter, divided
06 -
1 tablespoon olive oil
→ For the Sauce & Pasta
07 -
1/2 cup chicken broth
08 -
1/2 cup heavy cream
09 -
1/2 cup freshly grated Parmesan cheese
10 -
12 ounces linguine pasta
11 -
Salt and freshly ground black pepper to taste
12 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Start with a big pot of salted water and bring it to a boil. Cook your linguine following the package directions. Before draining, save 1/2 cup of that starchy pasta water - it's liquid gold for your sauce!
02 -
Season your chicken pieces with salt, pepper, and Italian seasoning. Get your skillet hot with 2 tablespoons butter and the olive oil, then cook those chicken bites until they're golden brown, about 5-7 minutes. Set them aside once done.
03 -
In that same skillet, melt your remaining butter and sauté the garlic until it's fragrant. Pour in the chicken broth, cream, lemon zest, and juice. Let it simmer, then stir in the Parmesan until you've got a smooth, creamy sauce.
04 -
Toss your cooked linguine in the sauce, adding a splash of that reserved pasta water if needed to get the perfect consistency. Add your chicken back to the pan and give everything a good toss.
05 -
Sprinkle with fresh parsley and extra Parmesan if you like. Serve it up while it's hot and creamy!
# Notes:
01 -
You can use chicken thighs instead of breast for juicier results
02 -
Try adding spinach or cherry tomatoes for extra color and nutrients
03 -
Components can be prepared ahead and combined when reheating