Lemon Garlic Butter Chicken with Parmesan Linguine

 

Lemon Garlic Butter Chicken with Parmesan Linguine

Ingredients

Chicken breast – 1 lb, boneless, skinless, cut into bite-sized pieces

Lemon – zest and juice of 1

Italian seasoning – ½ teaspoon

Garlic – 3 cloves, minced

Unsalted butter – 4 tablespoons, divided

Olive oil – 1 tablespoon

Chicken broth – ½ cup

Heavy cream – ½ cup

Parmesan cheese – ½ cup, grated

Linguine – 12 oz

Salt and freshly ground black pepper – to taste

Fresh parsley – chopped, for garnish

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup of the cooking water, then drain and set aside.

2. Prepare the chicken

Season the chicken pieces with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.

3. Make the sauce

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the chicken broth, heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then add the Parmesan cheese. Stir until the cheese is melted and the sauce thickens slightly.

4. Combine pasta and chicken

Add the drained linguine to the skillet, tossing well to coat in the sauce. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Return the chicken to the skillet and toss until evenly combined.

5. Finish and serve

Sprinkle with fresh parsley and extra Parmesan, if desired. Serve immediately while hot and creamy.