Butter Chicken Pasta - Cowboy

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 3/4 tsp. kosher salt, divided

1/2 tsp. ground black pepper

5 Tbsp. salted butter, divided

12 oz. (about 3/4 pkg.) uncooked linguine pasta

2 large shallots, finely chopped (about 3/4 cup)

1/2 tsp. smoked paprika

1/2 tsp. crushed red pepper

2 cloves garlic, minced

1 tsp. lemon zest plus 1 1/2 Tbsp. fresh juice, divided

2/3 cup heavy whipping cream

1/2 cup freshly shredded Parmesan cheese

2 Tbsp. minced flat leaf parsley, divided

2 Tbsp. minced fresh chives

Wskazówki

Gather all ingredients.

Sprinkle chicken with 1/2 tsp. salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook 6-8 minutes, until chicken is browned and cooked through. Remove chicken from pan and set aside. Do not wipe pan clean.

Meanwhile, cook pasta according to package instructions for al dente, adding 2 teaspoons kosher salt to water. Before draining the pasta, measure out 1/2 cup pasta water and set aside.

Melt remaining 1/4 cup butter over medium-high heat. Add shallot, smoked paprika, crushed red pepper, and remaining 1/4 teaspoon salt; cook 5 minutes until softened. Add garlic and cook 1 minute longer. Stir in lemon juice and zest; cook 1 minute, stirring constantly.

Add cream and bring to a light simmer over medium heat, stirring frequently until thickened slightly, about 5 minutes. Gradually stir in cheese until melted and smooth. Stir in chicken, 1 tablespoon chopped parsley and chives.

Add drained pasta to chicken mixture. Turn heat to low, stir in 1/4 cup pasta water, and toss until pasta is coated in sauce, cooking 2-3 minutes longer. If sauce is too thick, add additional pasta water, 1 tablespoon at a time, until desired consistency has been reached. Serve sprinkled with remaining 1 tablespoon parsley.