Note take this sear and bake method for the juiciest chicken every single time. I started this method after taking some tips from food network professionals while writing my first cookbook. They are geniuses and have up leveled my baked chicken game! This garlic parmesan and basil chicken with linguine pasta is the perfect weeknight dinner and took less than 15 minutes from start to finish! Winner, winner chicken dinner! To make your own fresh pasta noodles, check out my workshop here!
Searing chicken before placing in the oven
Pan searing chicken exposes the meat to high heat yielding in a beautiful browned crust before adding to your pre-heated oven. This will help lock in juices but the best part, doesn’t become super soggy upon drizzling your sauce or tossing with oil. You see this method a lot when it comes to leaving the skin on. People want a nice golden brown skin that is crispy so they will sear each side for about 1-2 minutes depending on the size then slide into the oven. With this garlic parmesan and basil chicken with linguine pasta I am using chicken tenders because they cook in no time and they are skinless. You can see in the photo the golden crust from the searing method.
Garlic Parmesan and Basil Chicken
Your ingredient list
- Olive oil
- Garlic, minced
- Ground cumin
- Pinch of salt
- Ground pepper
- Chicken
- Fresh basil, chopped
For best results, I love to marinate the chicken for up to 24 hours. I simply poke the chicken a few times with a fork then place into a zip lock bag with some Italian dressing. My parents did this a lot during my childhood. So simple and a great way to create juicy chicken and add a touch of flavor.
What pasta to use
I love a thick noodle for a hearty family dinner. You any noodles you love! My second favorite with this for a lighter option is angel hair pasta. Since there is no heavy sauce for this recipe you can stick to a simple long pasta noodle or even spaghetti. Fun fact: the pasta noodles that have spirals or shapes are used to catch sauces, notice this next time you go for out for some Italian pasta. Your sauce choice will dedicate what noodle to use. However, I break the rules all the time. *hehe*
Enjoy!
Garlic Parmesan and Basil Chicken with Linguine
Ingredients
- 1 package linguine noodles
- 4 tablespoon olive oil, plus more for drizzling
- 1 pound chicken tenders
- 2 tablespoon garlic, minced
- 2 teaspoons ground cumin
- Pinch of salt
- Pinch of ground pepper
- Parmesan cheese, grated
Directions
- Cook pasta according to directions.
- In the mean time, pre-heat your oven to 400 degree F.
- Rinse and pat dry chicken tenders.
- Season both sides of each chicken tender with cumin, salt, and pepper.
- In a oven safe skillet, add olive oil over medium high heat. Once heated, about 30-45 seconds, add each chicken breast to your heated skillet. Allow to sear for 1-2 minutes.
- Flip once, cook for 1 minute. Add your garlic to your pan.
- Wait until garlic is aromatic, about 45 seconds then slide your chicken into the oven.
- Bake 7 minutes or until chicken reaches 165 degree F.
- Remove your chicken from the oven. Allow to rest in pan for 1 minute then remove and rest on a cutting board for 2 minutes before slicing. This locks in the juices.
- Toss the juices, seasoning, and garlic from the skillet with your pasta noodles. You may need to add more olive oil to coat all the noodles thoroughly.
- Plate your pasta, add sliced chicken then sprinkle with fresh basil and parmesan cheese.
- Store leftovers in air tight container in the refrigerator for up to 4 days.