Lemon Garlic Butter Chicken Bites with Parmesan Linguine
Golden seared chicken pieces tossed with linguine in a lemon garlic butter sauce and finished with Parmesan.
Equipment
- Large skillet
- Large pot
- Meat thermometer
- zester
- Colander
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into 1 inch pieces
- 1 tsp Italian seasoning
- ½ tsp kosher salt for the chicken
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tsp lemon zest
- 3 tbsp fresh lemon juice about 1 lemon
- 8 oz linguine
- 2 tsp kosher salt for the pasta water
- ½ cup reserved pasta water
- 2 tbsp fresh parsley chopped
- ½ cup grated Parmesan cheese divided
Instructions
Cooking
- Cook the pasta. Boil the linguine in salted water until al dente, then reserve 1/2 cup of the water and drain.
- Sear the chicken. Season the chicken and cook in hot olive oil for 5 to 7 minutes until golden and 165 degrees F inside.
- Build the sauce. Lower the heat, add butter, garlic, and zest for 1 minute, then add the lemon juice and a splash of pasta water.
- Toss. Add the pasta, parsley, and half the Parmesan to the skillet and toss until glossy, adding water as needed.
- Serve. Top with the remaining Parmesan and serve hot.
Notes
Substitutions: Use chicken thighs in place of breasts, or penne in place of linguine.
Tips: Pat the chicken dry and do not crowd the pan. Add the lemon juice last for a brighter taste.
Storage: Refrigerate for up to 3 days and reheat with a splash of water until the chicken reaches 165 degrees F.