Description
This recipe features zesty lemon garlic butter chicken bites served over a bed of savory Parmesan linguine. Perfectly cooked chicken combines with a creamy lemon-garlic sauce and freshly grated Parmesan to create an indulgent yet easy-to-make dinner that’s ready in just 30 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 pound Chicken Breast (Boneless, skinless preferred.)
- 2 tablespoons Olive Oil (Keeps the butter from burning.)
- 1 tablespoon Butter (Adds a rich flavor.)
- 4 cloves Garlic (Freshly minced.)
- 1/4 cup Lemon Juice (Freshly squeezed.)
- 1 tablespoon Lemon Zest (Enhances flavor.)
- 1 cup Heavy Cream (Creates creamy sauce.)
- 3/4 cup Freshly Grated Parmesan (Avoid pre-shredded.)
- Salt (to taste)
- Pepper (to taste)
Pasta
- 8 ounces Linguine Pasta (Feel free to swap with fettuccine.)
- 1/4 cup Parsley (Freshly chopped, optional.)
Instructions
- Prepare pasta: Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Cook chicken: Cut the chicken breasts into bite-sized pieces. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper as it cooks.
- Sauté garlic and add lemon: Add freshly minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in the lemon juice and lemon zest, mixing well to combine.
- Create creamy sauce: Lower the heat and pour in the heavy cream. Stir continuously until the sauce thickens slightly. Add the freshly grated Parmesan cheese and stir until melted and smooth. Adjust seasoning with salt and pepper to taste.
- Toss pasta and garnish: Add the cooked linguine to the skillet with the sauce and chicken, tossing gently to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen it up. Garnish with chopped parsley if desired.
- Serve: Plate the chicken bites over the creamy Parmesan linguine immediately while hot for best flavor.
Notes
- Use freshly grated Parmesan for best sauce texture and flavor.
- Swap linguine for fettuccine or your preferred pasta shape.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Add a pinch of red pepper flakes for a subtle heat twist.
- Reserve some pasta water to adjust sauce consistency as needed.
