Description
Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a comforting, flavor-packed dish featuring golden seared chicken in a bright, buttery lemon garlic sauce, served over rich, creamy linguine tossed in Parmesan cream.
Ingredients
• 4 boneless skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 4 tablespoons butter (divided)
• 4 cloves garlic, minced
• Juice and zest of 1 large lemon
• 2 tablespoons fresh parsley, chopped
• 12 oz linguine pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• Salt, to taste
• Extra Parmesan and parsley for garnish
Instructions
1. Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
2. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
3. Sear chicken for 6–7 minutes per side, until golden and cooked through. Remove and set aside.
4. In the same skillet, reduce heat and add garlic, lemon juice, and zest. Sauté briefly.
5. Stir in remaining 2 tablespoons of butter and return chicken to the skillet. Spoon sauce over chicken and keep warm.
6. Cook linguine according to package instructions. Reserve ½ cup of pasta water and drain.
7. In a saucepan, melt butter and sauté garlic. Stir in heavy cream, Parmesan, black pepper, and optional nutmeg. Simmer until thickened.
8. Add reserved pasta water if needed, then toss cooked linguine in the cream sauce.
9. Serve chicken on top of creamy linguine. Garnish with parsley and extra Parmesan.
Notes
– Chicken thighs can be used instead of breasts.
– Use freshly grated Parmesan for best results.
– Half-and-half may replace cream for a lighter version.
– Add baby spinach, broccoli, or mushrooms to the pasta for extra veggies.
– Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Method: Skillet
- Cuisine: American