Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

A bright, buttery, and comforting dish that combines zesty lemon chicken with a rich, creamy pasta for the perfect weeknight meal.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• Zest and juice of 1 lemon
• ½ tsp Italian seasoning
• ½ tsp paprika
• Salt and pepper, to taste
• 3 tbsp butter, divided
• 3 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

For the Pasta:

• 8 oz linguine
• 2 tbsp butter
• ¾ cup grated Parmesan cheese
• ½ cup heavy cream
• ½ tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package directions. Drain and set aside.
2. Season the Chicken:
   In a bowl, combine the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to coat evenly.
3. Cook the Chicken:
   In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sauté for 5–6 minutes, or until golden brown and fully cooked. Transfer the chicken to a plate and set aside.
4. Make the Sauce:
   In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until fragrant.
5. Add the Cream & Cheese:
   Stir in the heavy cream and bring to a gentle simmer. Add garlic powder, salt, and pepper to taste. Let it simmer for a few minutes to slightly thicken.
6. Melt the Parmesan:
   Add the grated Parmesan cheese and stir until fully melted and the sauce becomes creamy.
7. Combine Pasta & Chicken:
   Add the cooked linguine to the skillet and toss to coat evenly in the sauce. Return the chicken to the pan and mix well.
8. Garnish & Serve:
   Sprinkle chopped fresh parsley on top and serve warm.