01/07/2025
Lemon garlic butter chicken paired with rich parmesan linguine
Ingredients:
1 lb chicken breast, boneless and skinless, diced into small pieces
Zest and juice from one lemon
1/2 teaspoon Italian herbs
Salt and black pepper, as preferred
1/2 teaspoon paprika
3 tablespoons butter, split
3 garlic cloves, finely chopped
Fresh parsley, chopped, for garnishing
8 ounces of linguine pasta
2 tablespoons butter
3/4 cup shredded Parmesan
1/2 cup heavy cream
Salt and black pepper, to taste
1/2 teaspoon garlic powder
Fresh parsley, chopped, to finish
Instructions:
Start by bringing a big pot of salted water to a boil and cook the linguine until just tender. Drain and set to the side.
In a bowl, combine chicken pieces with lemon zest, juice, Italian herbs, paprika, salt, and pepper so they're fully coated.
Warm 1 tablespoon of butter in a deep skillet over medium-high heat. Add in the seasoned chicken and cook for about 5–6 minutes, until golden and no longer pink. Move the chicken to a plate to rest.
In the same pan, lower the heat and melt the other 2 tablespoons of butter. Stir in minced garlic and let it cook for 1–2 minutes, just until fragrant.
Pour in the heavy cream and allow it to gently simmer. Add in the garlic powder, salt, and pepper, and let the sauce cook, thickening up as it simmers.
Mix in Parmesan cheese, stirring until it melts into a smooth, creamy sauce.
Place the drained linguine into the skillet, tossing it in the creamy sauce until every strand is coated. Add the cooked chicken back in, mixing until evenly distributed.
Top with plenty of freshly chopped parsley. Serve while hot and savor the tangy, buttery flavor.
Total cook time: 25 minutes | Makes 4 servings | About 530 calories per serving.