Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 tsp Italian seasoning
1/2 tsp paprika
1/4 tsp garlic powder
Salt and pepper, to taste
2 tbsp butter
2 tbsp olive oil
For the Linguine:
8 oz linguine pasta
2 tbsp butter
3 cloves garlic, minced
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Chicken:
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!