Description
A rich, hearty one-pot Italian-American fusion pasta dish featuring juicy chicken breasts simmered in a velvety garlic-parmesan sauce, tossed with al dente linguine. Ready to serve in 35 minutes with no alcohol or pork.
Ingredients
1.5 lbs (21 oz) halal-certified chicken breasts
12 oz (340g) durum wheat pasta
1 cup halal-certified grated parmesan cheese
1 cup (240ml) heavy cream (or cashew cream)
4 cloves fresh garlic
2 tbsp (28g) unsalted butter
Instructions
Pat chicken dry. Heat 1 tbsp butter in a skillet over medium-high and sear breasts 3-4 minutes per side until golden
Reduce heat to medium. Add minced garlic and sauté 30 seconds. Add remaining butter, wait for foam to dissolve, then pour in cream
Stir in parmesan until melted into glossy sauce. Return chicken to pan, cover, and simmer gently for 8 minutes
Cook pasta according to package instructions, omit oil. Reserve ½ cup pasta water. Add cooked noodles to chicken-sauce mixture
Stir until pasta is fully coated. Adjust seasoning with salt and cracked pepper. Rest 5 minutes before serving
Notes
Reserve pasta water to adjust sauce consistency without adding oil
Use halal-certified parmesan for dietary compliance
Linguine works best for sauce adhesion
Leftovers store well in an airtight container for 3-4 days
For vegetarian version, substitute chicken with firm tofu or zucchini noodles and omit butter
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 2500mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 170mg