Description
Tender lemon garlic butter chicken bites served over creamy Parmesan linguine, this dish combines zesty citrus flavors with rich, cheesy pasta for a quick and satisfying dinner.
Ingredients
Scale
Chicken
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil (Avocado oil works in a pinch)
- 1 tablespoon Butter (Unsalted)
- 3 cloves Garlic (Freshly minced)
- 1 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- to taste Salt
- to taste Pepper
Pasta & Sauce
- 8 ounces Linguine pasta (Fettuccine or tagliatelle can be used)
- 1 cup Heavy cream (Half-and-half can be a lighter option)
- 1 cup Freshly grated Parmesan (Pecorino can be used for a sharper taste)
- to taste Fresh parsley (Optional for garnish)
Instructions
- Prepare chicken: Cut the chicken breast into bite-sized pieces. Season them generously with salt, pepper, and lemon zest. Let the chicken rest for 10 minutes to absorb the flavors.
- Sear chicken: Heat olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Add the chicken pieces in batches, searing them until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken and set aside.
- Sauté garlic: Lower the heat on the skillet. Add the remaining butter along with the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
- Deglaze skillet: Pour in the lemon juice, scraping the bottom of the skillet to lift any flavorful browned bits left from the chicken. This adds depth to the sauce.
- Make sauce: Stir in the heavy cream and let it simmer gently for 2 to 3 minutes. Whisk in the freshly grated Parmesan until fully melted and the sauce is smooth.
- Cook pasta: Meanwhile, cook the linguine in boiling salted water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Combine pasta and sauce: Add the drained linguine to the skillet with the sauce. Gradually mix in the reserved pasta water to achieve your preferred sauce consistency, creating a silky coating on the pasta.
- Fold in chicken: Return the cooked chicken bites to the skillet and gently fold them into the creamy sauce and pasta mixture.
- Garnish and serve: Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot for a delightful meal.
Notes
- You can substitute half-and-half for heavy cream to make the sauce lighter.
- Fettuccine or tagliatelle are good substitutes if linguine is unavailable.
- For a sharper flavor, use Pecorino Romano instead of Parmesan.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water to adjust sauce consistency perfectly, adding a silky finish.
- Adding fresh parsley at the end brightens up the dish and adds color.
