Lemon Chicken with Parmesan Linguine (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Salt and pepper, to taste
03 -
1/2 tsp paprika
04 -
1/2 tsp Italian seasoning
05 -
3 tbsp butter, divided
06 -
3 cloves garlic, minced
07 -
Zest and juice of 1 lemon
08 -
Fresh parsley, chopped, for garnish
→ For the Parmesan Linguine
09 -
8 oz linguine
10 -
2 tbsp butter
11 -
3/4 cup grated Parmesan cheese
12 -
1/2 cup heavy cream
13 -
Salt and pepper, to taste
14 -
1/2 tsp garlic powder
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water, then set the linguine aside.
02 -
In a bowl, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Toss everything together until the chicken is evenly coated with the spices.
03 -
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
04 -
Using the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon zest and juice, mixing well to combine all the flavors.
05 -
Return the cooked chicken to the skillet and toss to coat in the lemon garlic butter sauce. Let it warm through and absorb the flavors. Keep warm while preparing the pasta sauce.
06 -
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and warm it through. Gradually add the Parmesan cheese while whisking continuously until the sauce becomes smooth and creamy. Season with garlic powder, salt, and pepper to taste.
07 -
Add the cooked linguine to the Parmesan sauce, tossing until the pasta is fully coated. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
08 -
Plate the creamy Parmesan linguine and top with the lemon garlic butter chicken bites. Sprinkle with freshly chopped parsley for color and additional flavor.
# Notes:
01 -
For a lighter version, you can substitute half-and-half for the heavy cream
02 -
This dish pairs well with a simple green salad or steamed vegetables
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
04 -
For extra flavor, add a pinch of red pepper flakes to the chicken