Lemon Garlic Butter Chicken With Parmesan Linguine Recipe
This Lemon Garlic Butter Chicken with Parmesan Linguine is a rich and zesty dish featuring juicy, seasoned chicken in a buttery garlic sauce, served over creamy parmesan-coated linguine. Perfect for a comforting yet elegant meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ cup chicken broth
- 2 tbsp fresh parsley, chopped
For the Parmesan Linguine:
- 8 oz linguine
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp lemon zest
Instructions
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Season chicken with salt, pepper, Italian seasoning, and red pepper flakes. Cook for 4-5 minutes per side until golden brown.
- Make the Sauce: Add garlic to the pan and sauté until fragrant. Pour in chicken broth, lemon juice, and zest, then simmer for 2 minutes. Spoon sauce over chicken.
- Cook the Pasta: Boil linguine in salted water until al dente. Drain and set aside.
- Prepare the Parmesan Sauce: In a pan, melt butter, add heavy cream, Parmesan, garlic powder, salt, pepper, and lemon zest. Stir until smooth.
- Combine: Toss the cooked linguine in the sauce until fully coated.
- Serve: Plate the linguine, top with chicken, and garnish with parsley. Enjoy!
Notes
- Use freshly grated Parmesan for best results.
- Add spinach or sun-dried tomatoes for extra flavor.
- Substitute heavy cream with half-and-half for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 2g
- Sodium: 620mg