Garlic Lemon Chicken (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
Salt and black pepper, to taste
02 -
1/2 tsp paprika
03 -
1 lb boneless, skinless chicken breast, chopped into small chunks
04 -
Lemon zest and juice from one lemon
05 -
1/2 tsp Italian seasoning
→ Butter Garlic Sauce
06 -
3 cloves garlic, minced
07 -
Salt and black pepper, to taste
08 -
3 tbsp unsalted butter, split
09 -
1/2 tsp garlic powder
10 -
1/2 cup heavy cream
→ Pasta
11 -
3/4 cup Parmesan cheese, grated
12 -
8 oz linguine
13 -
2 tbsp unsalted butter
→ Garnish
14 -
Chopped fresh parsley
# Step-by-Step Directions:
01 -
Put the linguine on plates and pile the cooked chicken on top. Sprinkle with fresh parsley.
02 -
Throw the drained linguine into the skillet and mix it well with the creamy sauce.
03 -
Add heavy cream to the pan, stir it up. Season with garlic powder, salt, and pepper then let it cook for about 3 minutes until it gets a bit thicker. Stir in Parmesan cheese till it’s silky.
04 -
Melt the leftover butter in the same pan, toss in the garlic, and cook for a minute or two until you can really smell it.
05 -
Melt one tablespoon of butter in a big pan over medium-high heat. Cook the chicken chunks for around 9 or 10 minutes until they’re golden and cooked through. Take them out and set aside.
06 -
Mix chicken pieces with lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper until everything’s coated nicely.
07 -
Follow the package instructions to cook the linguine just right—firm but done. Drain and keep it ready.
# Helpful Notes:
01 -
Using fresh garlic and Parmesan you grate yourself really brings out the best taste.