Lemon Garlic Butter Chicken (Print)

Creamy pasta paired with buttery lemon chicken.

# Ingredients:

→ Chicken and Seasoning

01 - 1 lb boneless, skinless chicken breast, diced
02 - Zest of 1 lemon
03 - Juice of 1 lemon
04 - 1/2 tsp Italian seasoning
05 - 1/2 tsp paprika
06 - Salt and pepper to taste

→ Sauce

07 - 3 tbsp butter, divided
08 - 3 cloves garlic, minced

→ Pasta and Creamy Sauce

09 - 8 oz linguine pasta
10 - 2 tbsp butter
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 cup heavy cream
13 - 1/2 tsp garlic powder

→ Garnish

14 - Fresh parsley, chopped

# Directions:

01 - Bring a pot of salted water to boil and cook linguine until al dente. Reserve 1/2 cup pasta water before draining.
02 - Season diced chicken with salt, pepper, paprika, and Italian seasoning.
03 - In a skillet over medium-high heat, melt 1 tbsp butter and cook chicken until golden brown and cooked through. Remove and set aside.
04 - Add minced garlic, lemon zest, and juice to the skillet. Sauté briefly, then return chicken to coat in the lemon garlic butter sauce.
05 - In a separate saucepan, melt 2 tbsp butter. Add heavy cream, then whisk in Parmesan cheese and garlic powder until smooth.
06 - Toss cooked pasta in the creamy sauce, adding reserved pasta water to loosen if needed.
07 - Plate pasta and top with lemon garlic chicken. Garnish with chopped parsley before serving.

# Notes:

01 - Use freshly grated Parmesan for a smoother sauce.
02 - Linguine can be swapped with fettuccine or spaghetti.
03 - Add vegetables like spinach or broccoli for extra nutrition.
04 - Half-and-half may be used instead of heavy cream.
05 - Store leftovers in the fridge up to 3 days; reheat gently with added cream or milk.

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