Description
Garlic Lemon Butter Chicken with Parmesan Linguine
A refreshing citrusy twist on chicken, paired with creamy Parmesan linguine—this meal is as delicious as it is easy to make.
Ingredients:
Chicken breast, lemon zest, paprika
Linguine, garlic, butter, Parmesan cheese
Italian seasoning
Instructions:
Cook chicken in lemon garlic butter.
Prepare linguine and toss with garlic butter and Parmesan.
Serve the chicken over pasta with lemon zest for an added kick.
#LinguineLovers
Step-by-Step Guide
1. Prepare the Chicken: Pat 2 chicken breasts dry and season generously with salt, pepper, 1 tsp paprika, and the zest of one lemon. Ensure the zest is evenly distributed.
2. Cook the Chicken: In a large skillet over medium-high heat, melt 2 tbsp of butter with 1 tbsp of olive oil. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove and set aside.
3. Make the Sauce: In the same skillet, reduce heat to medium. Add 3-4 minced garlic cloves and cook for 30 seconds until fragrant. Add the juice of the zested lemon, 1/2 cup chicken broth, and 1 tsp Italian seasoning. Scrape up any browned bits.
4. Finish the Sauce: Let the sauce simmer for 2-3 minutes to reduce slightly. Stir in 2 more tbsp of cold butter until melted and the sauce is glossy. Return the chicken to the pan to warm through.
5. Prepare the Pasta: While cooking the chicken, boil 8 oz of linguine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
6. Combine Pasta and Cheese: Return the drained linguine to the pot. Toss with 1/2 cup grated Parmesan cheese, adding reserved pasta water a little at a time until a creamy sauce forms.
Serving Suggestions
Plate a generous portion of the Parmesan linguine and top with a sliced chicken breast. Spoon the extra lemon garlic butter sauce from the pan over everything. Garnish with fresh parsley, extra lemon zest, and a sprinkle of red pepper flakes for heat. This rich dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette or steamed green beans to cut through the creaminess. A crisp white wine like Sauvignon Blanc complements the citrus notes perfectly.
How-to Summary
Season and pan-sear lemon-zested chicken until golden. Create a simple pan sauce with garlic, lemon juice, broth, and butter. Separately, cook linguine and toss it with Parmesan and pasta water to create a creamy base. Serve the chicken and its sauce over the cheesy pasta.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs will add more flavor and require a slightly longer cooking time. Ensure the internal temperature reaches 165°F.
My sauce broke or looks greasy. How can I fix it? This can happen if the heat is too high. Remove the pan from heat and vigorously whisk in a splash of cold broth or a tablespoon of heavy cream to re-emulsify the sauce.
How do I prevent the Parmesan from clumping in the pasta? Always grate the Parmesan yourself from a block; pre-grated cheese contains anti-caking agents that don’t melt smoothly. Add it off the direct heat and toss quickly with a bit of pasta water.
Can I make this dish ahead of time? You can prep components. Cook the chicken and make the sauce, storing them separately. Reheat gently together before serving. Cook the pasta fresh to avoid it becoming mushy.
What’s a good substitute for heavy cream if I want it richer? While the original recipe is butter-based, you can stir in 1/4 cup of heavy cream or full-fat crème fraîche into the lemon butter sauce at the end for a decadent, velvety texture.
Common Mistakes to Avoid
- Overcooking the chicken, leading to dry meat. Use a meat thermometer.
- Adding Parmesan cheese to the pasta over high heat, which causes it to seize and become stringy.
- Not reserving starchy pasta water, which is essential for creating a silky sauce that clings to the linguine.
- Burning the garlic when making the sauce. Cook it only until fragrant (about 30 seconds) before adding liquid.
- Using bottled lemon juice instead of fresh. Fresh juice and zest are critical for the bright, vibrant flavor profile.
Conclusion
This Garlic Lemon Butter Chicken with Parmesan Linguine is a testament to how a few quality ingredients can create a restaurant-worthy meal at home. The key lies in the balance of bright citrus, rich butter, savory garlic, and umami Parmesan. By following the detailed steps and avoiding common pitfalls, you’ll master a versatile, impressive dish that’s perfect for both weeknight dinners and entertaining guests. It’s a reliably delicious recipe that promises comfort and sophistication in every bite.
