Description
A flavorful and creamy Lemon Garlic Butter Chicken served atop tender Parmesan linguine pasta. This dish features perfectly seared chicken breasts seasoned with Italian herbs and a luscious sauce made with garlic, lemon, butter, heavy cream, and Parmesan cheese, creating a comforting yet light Italian-inspired meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
Pasta and Sauce
- 8 oz linguine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (optional)
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Season Chicken: Pat the chicken breasts dry and season both sides evenly with Italian seasoning, salt, and pepper.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and allow it to rest.
- Prepare Sauce Base: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for about 1 minute until the garlic is fragrant but not browned. Stir in the lemon juice and zest, scraping the bottom of the pan to deglaze it and mix the flavors.
- Make Creamy Parmesan Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually stir in the Parmesan cheese until it melts and the sauce is smooth. If the sauce becomes too thick, gradually add the reserved pasta water a little at a time until you reach the desired consistency.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the creamy sauce. Season with salt, pepper, and optional red pepper flakes to taste.
- Serve: Slice the rested chicken breasts and arrange them over the creamy Parmesan linguine. Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
- Reserve pasta water is useful to adjust sauce consistency without diluting flavor.
- Letting the chicken rest after cooking keeps it juicy and tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
