Garlic Parmesan Chicken Pasta

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Cook the linguine following the packet instructions, then drain, keeping 1 cup of the cooking water.
2. Toss the chicken pieces with the cornflour, salt, pepper and garlic powder until coated.
3. Heat the oil in a large frying pan over medium heat, add the chicken and fry 6–7 minutes, turning occasionally, until golden and cooked through.
4. Move the chicken to a warm bowl.
5. If the pan looks dry, add a little more oil, then fry the chopped onion 2–3 minutes, stirring often, until just softening.
6. Add the garlic, ¼ tsp salt and ½ tsp pepper and cook for 1 minute.
7. Stir in the stock and cream, bring to the boil, then simmer gently 3 minutes until slightly thickened.
8. Stir in the lemon juice.
9. Add the pasta and sprinkle over the parmesan.
10. Toss the pasta with tongs in the sauce until fully coated, adding splashes of the reserved water if you want a looser sauce.
11. Return the chicken to the pan, stir and heat for 1 more minute until hot, then turn off the heat.
12. Divide between bowls and finish with parsley, black pepper and extra parmesan.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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