Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:
Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat 2 tbsp of butter over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until it’s golden and fully cooked through.
Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together, letting it cook for another 1-2 minutes so all those bright flavors can soak into the chicken. Then, remove it from the heat and set it aside.
While the chicken is resting, cook your linguine according to the package instructions until it’s al dente. Be sure to save about 1/4 cup of pasta water before draining the rest.
In the same skillet, melt another 2 tbsp of butter over medium heat. Stir in the heavy cream and garlic powder, letting it blend smoothly. Slowly whisk in the Parmesan cheese until the sauce becomes creamy and thick. Season with a little extra salt and pepper to taste.
Now it’s time to bring it all together! Add the cooked linguine to the skillet, tossing everything so the pasta is well coated in that creamy Parmesan sauce. If the sauce needs a bit more thinning, add a splash of the reserved pasta water. Serve the linguine on plates, top with the juicy lemony chicken, and finish with a sprinkle of fresh parsley and some extra Parmesan. Enjoy!
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
