Lemon garlic butter chicken served with creamy parmesan linguine
🕒 The Details
- Prep time: 15 mins 🔪
- Cook time: 20 mins 🔥
- Servings: 4 hungry people 👨👩👧👦
🛒 What You’ll Need
For the Lemon Garlic Butter Chicken:
- 1.5 lbs Chicken breast or thighs, cut into bite-sized pieces 🍗
- 3 tbsp Butter 🧈
- 2 tbsp Olive oil 🫒
- 4 cloves Garlic, minced 🧄
- 1 tsp Paprika & Italian seasoning 🌿
- 1/2 Lemon (juiced) 🍋
- Salt & Pepper to taste 🧂
For the Creamy Parmesan Linguine:
- 12 oz Linguine pasta 🍝
- 1 cup Heavy cream 🥛
- 1/2 cup Freshly grated Parmesan cheese 🧀
- 2 tbsp Butter 🧈
- Garnish: Fresh chopped parsley 🌿
👩🍳 Let’s Get Cooking!
- The Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Pro-Tip: Reserve a splash of pasta water before draining! 🍝💧
- Sear the Chicken: While the pasta cooks, season your chicken pieces with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat olive oil and 1 tbsp of butter over medium-high heat. Sear the chicken until golden brown and cooked through (about 5–7 minutes). Remove and set aside. 🍗🔥
- The Garlic Butter Sauce: In the same skillet, lower the heat and add the remaining 2 tbsp of butter and the minced garlic. Sauté for 1 minute until fragrant. Stir in the lemon juice and scrape up any delicious browned bits from the pan! 🍋🧄🧈
- Make it Creamy: Pour the heavy cream into the skillet and bring to a gentle simmer. Whisk in the Parmesan cheese and butter until the sauce is smooth and thick. If it’s too thick, add a little of that reserved pasta water. 🥛🧀✨
- Combine: Toss the cooked linguine into the creamy sauce until every strand is coated. 🍝🌊
- Assemble: Build your plates with a big swirl of creamy linguine and top with a generous portion of the lemon garlic butter chicken. Finish with a sprinkle of fresh parsley! 🍽️🌿🍋
💡 Top Tip:
For extra flavor, zest the lemon before juicing it and sprinkle the zest over the finished dish for a bright, citrusy punch! 🍋✨
