Lemon Garlic Butter Chicken with Parmesan Linguine
Creamy, juicy, and bursting with bright lemon-garlic flavor, this dish is a comforting weeknight dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 1 lb Boneless, skinless chicken breast, cut into bite-sized pieces
- 1 each Lemon, zest and juice
- 1/2 tsp Italian seasoning
- to taste Salt and pepper
- 1/2 tsp Paprika
- 3 tbsp Butter, divided 1 tbsp for searing, 2 tbsp for sauce
- 3 cloves Garlic, minced
- 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
- Cook the linguine according to the package instructions in generously salted water until al dente. Drain, toss with 2 tablespoons of butter if desired, and set aside to keep warm.
- While the pasta cooks, season the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the seasoned chicken in a single layer.
- Cook the chicken for about 9-10 minutes, turning occasionally, until fully cooked through and golden brown. Remove from skillet.
- In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Add garlic powder, and season with salt and pepper. Let the sauce simmer for about 3 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If too thick, add a splash of pasta water.
- Add the cooked linguine to the skillet and toss to coat in the creamy sauce.
- Plate the linguine and top with the cooked chicken. Garnish with chopped parsley and an extra squeeze of lemon if desired.
- Serve immediately and enjoy!
Notes
Use freshly grated Parmesan for best flavor. Adjust lemon intensity to taste.