Lemon Chicken Linguine (Print Version)
# Ingredients:
01 -
1 lb boneless skinless chicken breast, diced.
02 -
1/2 teaspoon paprika.
03 -
1/2 teaspoon Italian seasoning.
04 -
3 tablespoons butter, divided.
05 -
3 cloves garlic, minced.
06 -
1 lemon (zest and juice).
07 -
Salt and pepper to taste.
08 -
Fresh parsley for garnish.
09 -
8 oz linguine.
10 -
2 tablespoons butter.
11 -
3/4 cup grated Parmesan cheese.
12 -
1/2 cup heavy cream.
13 -
1/2 teaspoon garlic powder.
14 -
Salt and pepper to taste.
# Instructions:
01 -
Cook linguine in salted water until al dente. Reserve 1/2 cup water, then drain the pasta.
02 -
Season chicken with paprika, Italian seasoning, salt, and pepper.
03 -
Cook chicken in 1 tablespoon butter for 4-5 minutes per side. Remove from the pan.
04 -
Add 2 tablespoons of butter and garlic to the pan. Cook for 30 seconds. Add lemon zest and juice. Return the chicken to the pan and coat it in the mixture.
05 -
In a separate pan, melt 2 tablespoons of butter. Add cream and whisk in Parmesan cheese until smooth. Add garlic powder and any seasonings to taste.
06 -
Toss linguine with Parmesan sauce, using the reserved pasta water to adjust the sauce thickness if needed.
07 -
Serve the pasta topped with lemon chicken and garnish with fresh parsley.
# Notes:
01 -
Reserve pasta water for the sauce.
02 -
Remove pan from heat when adding cheese.
03 -
Can use any pasta shape.
04 -
Add pasta water gradually.
05 -
Sauce thickens as it cools.