1poundboneless skinless chicken breastcut crosswise in half
1tablespoonextra virgin olive oil
4tablespoonunsalted butterdivided
1poundlinguine
2clovegarlicminced
2cuphalf and half
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
2tablespoonItalian parsleychopped
For the seasoning:
2teaspoonsmoked paprika
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspooncayenne pepper
1/2teaspoondried oregano
1/2teaspoondried basil
1teaspoon Kosher salt
1/2teaspoon freshly ground black pepper
Instructions
To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished parsley, if desired.
Reheating Instructions
Heat in the microwave on medium power or in a saute pan over medium heat until heated through.