IngredientsFor the Chicken:1 lb boneless, skinless chicken breast, cut into bite-sized piecesZest and juice of 1 lemon1/2 tsp Italian seasoning1/2 tsp paprika1/4 tsp garlic powderSalt and pepper, to taste2 tbsp butter2 tbsp olive oilFor the Linguine:8 oz linguine pasta2 tbsp butter3 cloves garlic, minced1/2 cup heavy cream1/3 cup grated Parmesan cheeseSalt and pepper, to tasteFresh parsley, chopped (for garnish)InstructionsChicken:1. In a bowl, combine the chicken pieces, lemon zest, lemon juice, Italian seasoning, paprika, garlic powder, salt, and pepper. Toss well to coat evenly.2. Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through (about 4-5 minutes per side). Remove the chicken and set aside.3. In the same skillet, melt the butter over low heat, scraping any browned bits for flavor. Return the cooked chicken to the skillet, toss to coat in the butter, and keep warm.Linguine:1. Cook the linguine according to package instructions. Drain, reserving 1/2 cup of pasta water.2. In a saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute).3. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.4. Toss the cooked linguine in the sauce. Add pasta water as needed to adjust the consistency. Season with salt and pepper to taste.To Serve:Plate the linguine and top with the lemon garlic butter chicken. Garnish with fresh parsley and additional Parmesan, if desired.Enjoy this creamy, flavorful dish!
Lemon Garlic Butter Chicken with Parmesan Linguine
