Ingredients:

  • 1 pound boneless/skinless chicken breasts
  • 4 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Tablespoon olive oil
  • 4 cloves garlic (2 Tablespoons, finely chopped)
  • 1 cup whole milk
  • 1 cup sour cream
  • 8 ounces linguine (or other flat noodles)

Seasoning:

  • 2 teaspoons smoked paprika
  • 2 teaspoons rosemary
  • 2 teaspoons thyme
  • 1 teaspoon ground garlic
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • Salt & Pepper to taste

Directions:

  • Combine seasoning ingredients
  • Slice chicken into two halves, if large. Two 8oz pieces
  • Coat chicken in olive oil
  • Coat oiled chicken with mixed seasoning
  • Melt 2 Tablespoons of butter in a skillet, over medium heat
  • Add chicken, brown first side for 4-5 minutes, flip
  • Brown second side for 4-5 minutes, until chicken is 162F
  • Turn off heat, cover chicken, set aside, covered (it’ll reach 165F)
  • Start cooking the pasta, 1 minute less than package directions
  • For the sauce and assembly, I recommend using a 2nd skillet, so the roux turns out
  • Add remaining 2 Tablespoons of butter to 2nd skillet on low-med heat
  • After melted, sprinkle in the flour, stir for 5-8 minutes to form a light roux
  • Add chopped garlic to roux, stir for 30 seconds to a minute
  • Slowly add milk to roux and stir until fully blended
  • Turn off heat, stir in sour cream until smooth
  • By now your pasta should be done, drain (reserving 1 cup pasta water)
  • Turn skillet heat back to low-med heat
  • If needed, turn chicken skillet on to warm slightly
  • Add pasta and stir in with sauce
  • Add pasta water as necessary to get the consistency you’d like
  • Plate pasta, reserving some sauce to finish
  • Add chicken on top of pasta, spoon reserved sauce over chicken
  • Optionally sprinkle on some Parmesan cheese and/or parsley

2024-04-30 13:15:15 -0700 PDT