Garlic Butter Chicken with Lemon Parmesan Pasta
A creamy and flavorful dish that combines tender chicken pieces with linguine in a rich garlic butter sauce, enhanced by zesty lemon and Parmesan cheese.
Servings: 4 servings
Calories: 620kcal
Equipment
- Large Skillet
- Pot for Cooking Pasta
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 8 oz linguine
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken with salt, pepper, paprika, and Italian seasoning.
- Heat 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, until golden brown and fully cooked.
- Add minced garlic, lemon zest, and lemon juice. Stir for another 1-2 minutes. Remove from heat and set aside.
- Cook the linguine according to package instructions. Reserve 1/4 cup pasta water before draining.
- In the same skillet, melt 2 tbsp butter over medium heat. Stir in heavy cream and garlic powder until smooth.
- Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
- Add cooked pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water.
- Top with the lemony garlic butter chicken, garnish with fresh parsley, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on low heat with a splash of cream or pasta water. Can be frozen for up to 3 months.
Nutrition
Calories: 620kcal | Fat: 32g