Ingredients
→ For the Chicken
1 pound of chicken breast, no bones or skin, chopped into small chunks
Use salt and pepper as needed
1/2 teaspoon paprika
1/2 teaspoon of Italian herb blend
3 tablespoons of butter, split up
3 garlic cloves, finely chopped
Zest and juice from one lemon
Fresh parsley, diced—optional for garnish
→ For the Parmesan Linguine
8 ounces of linguine pasta
2 tablespoons of butter
3/4 cup of Parmesan cheese, grated
1/2 cup heavy cream
Adjust salt and pepper to your liking
1/2 teaspoon of garlic powder
Add chopped parsley for a touch of freshness—optional
Steps
Boil a big pot of salted water. Toss in the linguine and cook it based on the directions on the box until it’s firm but cooked. Before draining, save 1/2 cup of the water from the pot. Set the pasta aside for later.
Mix the chicken pieces in a bowl with the Italian seasoning, paprika, salt, and pepper. Stir the pieces around so the flavors coat evenly.
Get a large pan and let 1 tablespoon of butter melt at medium heat. Place the chicken into the pan and cook them for about 4 to 5 minutes on both sides until they’re nicely browned and cooked through. Remove the chicken and set it aside once done.
In the same pan, add the other 2 tablespoons of butter and let it melt. Toss in the minced garlic and stir it for about 30 seconds until it smells amazing. Add lemon zest and juice, then mix until everything comes together.
Add the chicken back into the pan, coating it in the lemon garlic butter sauce. Let it heat up thoroughly to soak in all the flavor. Keep it warm while working on the pasta.
In another saucepan, warm 2 tablespoons of butter over medium heat. Pour in the cream, letting it gently heat through. Start adding the Parmesan cheese a little at a time, stirring constantly until it’s smooth and a little thick. Sprinkle in the garlic powder, salt, and pepper according to your taste.
Mix the cooked linguine into the Parmesan sauce, making sure it’s fully covered. If the sauce feels too thick, gradually add some of that reserved pasta water until it’s just right.
Serve up the creamy Parmesan pasta and pile the lemony chicken chunks on top. Sprinkle with freshly chopped parsley if you want a pretty finish.
Tips
- Swap heavy cream with half-and-half for a lighter dish.
- This pairs really nicely with a basic green salad or some steamed veggies.
- Store extras in a sealed container in the fridge. It’ll keep fresh for up to three days.
- Want a little spice? Sprinkle some red pepper flakes on the chicken.
Required Tools
- A big pot for boiling pasta
- A colander to drain pasta
- A large frying pan
- A medium-sized saucepan
- A whisk for mixing
- Measuring tools like cups and spoons
- A knife and cutting board