Chicken Lemon Butter Pasta

  • 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.

Featured Products

Discover the favorites that everyone loves-crafted to
make every meal unfogettable.

Subscribe!

Join our Community and receive exclusive offers, and recipes to spice up your meals!