1 pound boneless, skinless chicken breasts, cut crosswise in half1 tablespoon olive oil4 tablespoons unsalted butter, divided1 pound linguine2 cloves garlic, minced2 cups half and halfKosher salt and freshly ground black pepper, to taste2 tablespoons chopped fresh parsley leavesSeasoning:2 teaspoons Southwest Smoke Blend1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon cayenne pepper1/2 teaspoon dried oregano1/2 teaspoon dried basilKosher salt and freshly ground black pepper, to tasteINSTRUCTIONS:To make the seasoning, combine Southwest Smoke Blend, garlic powder, onion powder, cayenne pepper, oregano, and basil in a small bowl; season with salt and pepper, to taste.In a gallon size ziplock bag, add chicken, olive oil and seasoning mixture, shaking to coat.
Refrigerate for 1 hour.Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side.
Set aside and keep warm.In a large pot of boiling salted water, cook pasta according to package instructions; drain well.Melt remaining 2 tablespoons butter in the skillet.
Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper.Stir in pasta and gently toss to combine.
Top with chicken and garnish with parsley.Recipe credit: Chungah