Saturday, August 31, 2019




    16 ounces linguine or spaghetti
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon chile powder (ancho or chipotle are nice for this dish)
    1 teaspoon Kosher salt
    1/2 teaspoon black pepper
    2 pounds boneless skinless chicken breasts
    4 tablespoons butter
    16 ounces heavy cream
    1/4 cup rough chopped fresh parsley, plus more for garnish


    Cook pasta according to package instructions, reserving 1/2 cup of pasta water.

    While pasta is cooking, whisk together garlic powder, onion powder, chile powder, salt and pepper. If chicken breasts are thicker than 1/2-inch, butterfly or pound to 1/2-inch thickness. Evenly season chicken on all sides with seasoning mixture. Set aside.

    Heat a large skillet over medium heat. Add butter and allow to melt; swirl to coat pan.

    Place seasoned chicken in the skillet in a single layer. Cook for 4-5 minutes on each side until browned and slightly crisp. Transfer chicken to a plate and cover.

    Pour the reserved pasta water into the skillet, scraping up dark bits. Reduce heat to low to medium-low. Stir in the heavy cream. Stirring occasionally, gradually warm to a slow simmer. Continue to stir occasionally; allow to slowly simmer until sauce slightly thickens, about 5-7 minutes. Add more salt and ground pepper to taste.

    Coat each piece of chicken in sauce, turning to coat both sides. Allow to warm in sauce for a few minutes. Transfer coated chicken to a plate or move/stack to one side of skillet.

    Add cooked pasta and fresh parsley to skillet; toss well in sauce to coat.

    Serve warm topped garnished with fresh chopped parsley.