Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
Creamy, juicy, and bright with lemon, this dish features tender chicken pieces seared in a garlicky butter sauce, tossed with al dente linguine and a generous grating of Parmesan.
Servings: 4 servings
Equipment
- Skillet
- Pot
Ingredients
Ingredients
- 1 lb Chicken breast, cut into bite-sized pieces
- 2 tbsp Unsalted butter, room temperature
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 each Lemon, juiced
- 1 tsp Lemon zest
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
- 8 oz Linguine pasta
- to taste Parmesan cheese, freshly grated For serving
Instructions
- Cut the chicken breast into bite-sized pieces and set aside.
- Cook the linguine in a pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
- In a large skillet over medium heat, add the butter and olive oil and melt together until the butter is foaming.
- Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the chicken pieces to the skillet and season with lemon juice, lemon zest, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned on the outside and cooked through (no longer pink inside).
- Add the cooked linguine to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta.
- Stir in fresh parsley and remove from heat.
- Serve hot, topped generously with freshly grated Parmesan cheese. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze the chicken bites without pasta for up to 2 months; thaw overnight in the fridge before reheating.