Chicken Lemon Butter Pasta

Ingredients

Instructions

1 lb chicken breasts sliced in half lengthwise
1 teaspoon Iberia Garlic Powder
1/2 teaspoon smoked paprika
4 tablespoons unsalted butter
1 lb Iberia linguine or other long pasta
1/2 cup unsalted butter 1 stick
1 tablespoon Iberia garlic paste
1/2 teaspoon ground white pepper
2 tablespoon Iberia Lemon Juice
zest of 1 lemon
1 1/4 cup heavy whipping cream
1/3 cup reserved pasta water
1/2 cup freshly grated parmesan cheese plus more for topping

Season chicken breasts half with garlic powder, paprika, and salt/pepper on both sides.

In a large non-stick skillet melt butter over medium-high heat. Once the butter has melted, pan-sear chicken breasts until chicken is cooked through completely. Then set chicken aside on a plate.

Boil pasta according to package directions.

On a separate burner, in a large skillet, melt butter over medium heat. Then add in Iberia garlic and stir together until softened and combined. Sprinkle in salt/white pepper and add in Iberia lemon juice.