Garlic Butter Chicken with Lemon Parmesan Pasta
A delightful dish combining tender chicken and creamy pasta in a sun-kissed lemon sauce, perfect for weeknight dinners and special occasions.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste Salt and pepper, to taste
- ½ tsp paprika
- ½ tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 whole lemon, zest and juice
- Fresh parsley for garnish 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 Salt and pepper, to taste
- Fresh parsley for garnish Fresh parsley, chopped, for garnish
Instructions
Preparation
- Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.
- Once the chicken is cooked, add minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir together and cook for another 1-2 minutes. Remove from heat and set aside.
- Cook the linguine according to package instructions until al dente, reserving about 1/4 cup of pasta water before draining.
Cooking
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Stir in heavy cream and garlic powder until smooth.
- Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
- Add cooked linguine to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water.
- Serve topped with the lemony chicken and garnish with fresh parsley and extra Parmesan.
Notes
This dish can be served hot with a side salad or garlic bread. For an added zing, consider drizzling extra lemon juice before serving.