Creamy Herb Chicken Basmati (Printable Recipe Version)
Soft chicken in creamy, herby sauce on top of fragrant basmati rice. One pan, simple steps, done in under an hour.
# Ingredients You’ll Need:
→ For the Chicken
01 -
1 tablespoon olive oil
02 -
4 tablespoons unsalted butter, split up
03 -
3 cloves garlic, minced up
04 -
1/2 teaspoon Italian blend
05 -
Zest and juice from 1 lemon, fresh is best
06 -
1 pound chicken breast, no skin or bones, chopped small
→ For the Sauce & Pasta
07 -
Fresh parsley, chopped up, for sprinkling
08 -
Salt and cracked black pepper, as needed
09 -
12 ounces linguine noodles
10 -
1/2 cup Parmesan, freshly shredded
11 -
1/2 cup heavy cream
12 -
1/2 cup chicken stock
# Steps to Make It:
01 -
Dust over chopped parsley and maybe some extra cheese if you love it cheesy. Served hot for the best taste.
02 -
Grab your sauce-drenched pasta, then pile in the cooked chicken. Use a little pasta water if the sauce is too thick. Toss it all together till it looks just right.
03 -
In that skillet, melt what’s left of your butter. Cook the garlic for a minute till it’s nice-smelling. Pour in chicken broth, cream, lemon juice, and lemon zest. Once it bubbles, stir in the Parmesan until smooth.
04 -
Sprinkle chicken with salt, pepper, and Italian herbs. In a hot skillet with olive oil and a chunk of butter, sear it for 5-7 minutes till outside is golden and inside's done. Take chicken out and set aside.
05 -
Fill a big pot with salty water and bring to a full boil. Cook your linguine the way the box says. Remember to scoop out about half a cup of water before draining—this helps make your sauce silky.
# Extra Information:
01 -
Boneless chicken thighs will make your dish even more moist
02 -
Toss in spinach leaves or little tomatoes for extra flavor and color
03 -
You can prep parts early and just combine them when it’s time to warm things up