Lemon Garlic Butter Chicken Parmesan Linguine (Print Version)

# Ingredients:

→ Chicken

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 - Salt and pepper, to taste
03 - 1/2 teaspoon paprika
04 - 1/2 teaspoon Italian seasoning
05 - 3 tablespoons butter, divided
06 - 3 cloves garlic, minced
07 - Zest and juice of 1 lemon
08 - Fresh parsley, chopped, for garnish

→ Parmesan Linguine

09 - 8 ounces linguine pasta
10 - 2 tablespoons butter
11 - 3/4 cup Parmesan cheese, freshly grated
12 - 1/2 cup heavy cream
13 - Salt and pepper, to taste
14 - 1/2 teaspoon garlic powder
15 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Bring a large pot of well-salted water to a boil. Cook the linguine according to package instructions until al dente (typically 9-11 minutes). Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
02 - While the pasta is cooking, prepare the chicken. In a bowl, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Toss until the chicken is evenly coated with the spices.
03 - In a large skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and set aside.
04 - Using the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the lemon zest and juice, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Return the cooked chicken to the skillet with the lemon garlic butter sauce. Toss to coat the chicken pieces evenly in the sauce. Keep warm over low heat while preparing the pasta sauce.
06 - In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring to a gentle simmer (do not boil). Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth. Season with garlic powder, salt, and pepper to taste.
07 - Add the cooked linguine to the Parmesan sauce, tossing gently to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starchy water will help the sauce cling to the pasta.
08 - Divide the creamy Parmesan linguine between serving plates. Top with the lemon garlic butter chicken bites. Garnish with freshly chopped parsley and additional grated Parmesan if desired. Serve immediately.

# Notes:

01 - For best results, use freshly grated Parmesan cheese rather than pre-packaged varieties, which often contain anti-caking agents that can make the sauce grainy.
02 - The starchy pasta water is a key ingredient for creating a silky smooth sauce that perfectly coats the linguine.
03 - When zesting the lemon, be careful to only remove the yellow outer layer and avoid the bitter white pith beneath.
04 - Cut the chicken into evenly sized pieces to ensure they cook at the same rate.

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