Garlic Butter Chicken with Lemon Parmesan Linguine
Bite-size chicken is browned in butter with garlic and lemon, then served over linguine coated in a creamy Parmesan sauce. The lemon keeps the rich sauce bright, and the whole meal is ready in about half an hour. It is a satisfying weeknight dinner that feels a little special.
Preparation Steps
Bring a large pot of salted water to a boil for the pasta. Season the chicken with salt, pepper, paprika and Italian seasoning.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through to 165°F (74°C).
Add the remaining 1 tablespoon of butter, the garlic and the lemon zest and juice. Stir for 1 to 2 minutes, until the garlic is fragrant and the chicken is glazed. Move the chicken to a plate.
Cook the linguine until al dente according to the package. Save 1/2 cup (120 ml) of the pasta water, then drain.
In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in the cream and garlic powder and bring to a gentle simmer.
Lower the heat and gradually whisk in the Parmesan until smooth. Season with salt and pepper.
Add the linguine and toss until coated, adding splashes of pasta water to loosen the sauce if needed.
Divide the pasta among plates, top with the lemon garlic chicken and finish with parsley and extra Parmesan.
Tips & Variations
- Add the Parmesan over low heat and a little at a time so it melts smoothly instead of clumping.
- Use chicken thighs for juicier meat, or toss in a handful of baby spinach with the pasta.
- Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk or water until steaming hot.
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