Lemon Garlic Butter Chicken Linguine (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Zest and juice of 1 lemon
03 -
1/2 tsp Italian seasoning
04 -
Salt and pepper, to taste
05 -
1/2 tsp paprika
→ Butter Garlic Sauce
06 -
3 tbsp butter, divided
07 -
3 cloves garlic, minced
08 -
1/2 cup heavy cream
09 -
Salt and pepper, to taste
10 -
1/2 tsp garlic powder
→ Pasta
11 -
8 oz linguine
12 -
2 tbsp butter
13 -
3/4 cup grated Parmesan cheese
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Cook the linguine according to the package instructions. Drain and set aside.
02 -
Season the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper.
03 -
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook for about 9-10 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.
04 -
In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and sauté for 1-2 minutes until fragrant.
05 -
Pour in the heavy cream, stirring to combine. Add the garlic powder, salt, and pepper. Let it simmer for 3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted and smooth.
06 -
Add the cooked linguine to the skillet and toss it in the creamy sauce.
07 -
Plate the chicken and the pasta. Garnish with parsley.