Garlic Butter Chicken with Lemon Parmesan Pasta
Creamy, juicy, and loaded with bright lemony flavor, this dish features tender chicken tossed in a silky garlic-parmesan sauce hugging al dente linguine.
Servings: 4 servings
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 tsp Paprika for seasoning
- 1/2 tsp Italian seasoning for seasoning
- 3 tbsp Butter, divided room temperature is fine
- 3 cloves Garlic, minced
- 1 each Lemon, zest and juice zest finely grated; juice freshly squeezed
- 8 oz Linguine, uncooked
- 3/4 cup Grated Parmesan cheese, finely grated
- 1/2 cup Heavy cream
- 1/2 tsp Garlic powder
Instructions
- Season the chicken with salt, pepper, paprika, and Italian seasoning. Make sure pieces are evenly coated.
- 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 through.
- Add minced garlic, lemon zest, and lemon juice. Stir for another 1–2 minutes until fragrant. Remove the chicken from the skillet and set aside.
- Cook the linguine according to package instructions in salted boiling water. 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, whisking until smooth.
- Gradually whisk in Parmesan cheese until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
- Add cooked pasta to the skillet, tossing to coat in the sauce. If the sauce seems too thick, 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 for up to 3 days. Reheat gently on the stovetop, adding a little milk or cream to loosen the sauce.