Description
Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a flavorful and comforting dish featuring tender chicken breasts pan-seared in a lemon garlic butter sauce, served over rich and creamy Parmesan linguine. It’s a restaurant-quality meal made easily at home.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- Salt and pepper, to taste
- 1/2 tsp paprika
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup chicken broth
- 8 oz linguine pasta
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tbsp chopped parsley (for garnish)
- Extra lemon wedges (for serving)
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant.
- Add lemon juice, zest, and chicken broth. Simmer for 3-4 minutes to reduce slightly.
- Meanwhile, cook linguine according to package directions. Drain and set aside.
- Add cream and Parmesan to the skillet, stirring until smooth and creamy.
- Return the chicken to the skillet and let it simmer in the sauce for 2-3 minutes.
- Toss cooked linguine with the sauce until well coated.
- Serve chicken over the creamy pasta, garnish with parsley, and add lemon wedges on the side.
Notes
- Pound chicken to even thickness for quicker, more even cooking.
- Use freshly grated Parmesan for best flavor and creaminess.
- Replace heavy cream with half-and-half for a lighter version.
- Great with sautéed spinach or steamed broccoli on the side.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg