Description
Juicy lemon garlic chicken paired with creamy Parmesan linguine for a quick, flavorful weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 8 oz linguine pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Pat chicken dry, season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat and sear chicken 4–5 minutes per side until golden and cooked through. Remove and rest.
- In the same skillet, melt butter, sauté garlic 1–2 minutes until fragrant.
- Stir in lemon juice and zest, scraping up browned bits from the pan.
- Cook linguine in salted boiling water until al dente, reserving 1 cup pasta water before draining.
- Reduce heat, add heavy cream and Parmesan, stirring until creamy. Thin with reserved pasta water if needed.
- Toss linguine in sauce, place chicken on top, and garnish with parsley and extra Parmesan. Serve immediately.
Notes
For extra flavor, add fresh thyme or basil. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream. Pair with a green salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian