Lemon Garlic Butter Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Zest and juice of 1 lemon
03 -
1/2 tsp Italian seasoning
04 -
Salt and black pepper, to taste
05 -
1/2 tsp paprika
→ Butter Garlic Sauce
06 -
3 tbsp unsalted butter, divided
07 -
3 cloves garlic, minced
08 -
1/2 cup heavy cream
09 -
Salt and black pepper, to taste
10 -
1/2 tsp garlic powder
→ Pasta
11 -
8 oz linguine pasta
12 -
2 tbsp unsalted butter
13 -
3/4 cup grated Parmesan cheese
→ Garnish
14 -
Fresh parsley, chopped
# How to Make It:
01 -
Prepare linguine according to package directions until al dente. Drain and set aside.
02 -
Combine chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper to evenly coat.
03 -
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 9 to 10 minutes until cooked through and golden brown. Remove from skillet and set aside.
04 -
In the same skillet, melt remaining 2 tablespoons butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
05 -
Pour in heavy cream, stirring to combine. Season with garlic powder, salt, and pepper. Simmer for 3 minutes until sauce thickens slightly. Stir in grated Parmesan until sauce is smooth.
06 -
Add cooked linguine to the skillet and toss to coat thoroughly in the cream sauce.
07 -
Plate the linguine and top with cooked chicken pieces. Garnish with chopped fresh parsley.
# Additional Tips:
01 -
For best flavor, use fresh garlic and freshly grated Parmesan cheese.