Garlic Butter Chicken with Lemon Parmesan Pasta
Garlic butter chicken and linguine in a lemon Parmesan cream sauce, finished with parsley, made in a single skillet.
Equipment
- Large skillet
- Large pot
- Colander
- Microplane zester
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into bite size pieces
- ½ tsp kosher salt for the chicken
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp Italian seasoning
- 2 tbsp butter for the chicken
- 3 cloves garlic minced
- 1 large lemon zested and juiced
- 8 oz linguine
- 1 tsp kosher salt for the pasta water
- 2 tbsp butter for the sauce
- ½ cup heavy cream
- ½ tsp garlic powder
- ¾ cup grated Parmesan cheese plus extra for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Cook the chicken. Season the chicken, then brown it in 2 tablespoons of butter over medium heat for 6 to 8 minutes, until it reaches 165 degrees F.
- Flavor with garlic and lemon. Add the garlic, zest, and half the juice for 1 to 2 minutes, then set the chicken aside.
- Boil the pasta. Cook the linguine in salted water until al dente, saving 1/4 cup of the water before draining.
- Make the sauce. Melt the remaining butter in the skillet, whisk in the cream and garlic powder, and stir in the Parmesan until thick and smooth.
- Combine and serve. Toss in the pasta with splashes of pasta water, stir in the last of the lemon juice off the heat, and top with the chicken and parsley.
Notes
Substitutions: Use fettuccine or spaghetti for linguine and half and half for a lighter sauce.
Tips: Add the final lemon juice off the heat and grate the Parmesan from a block.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F with a splash of milk.