Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

The Ultimate Comfort Food: Lemon Garlic Butter Chicken Pasta

Are you tired of weeknight dinners feeling like a chore? Do you find yourself scrolling endlessly for a recipe that’s both impressive and achievable? Look no further than this Lemon Garlic Butter Chicken with Parmesan Linguine. This dish, often searched for as “easy chicken pasta” or “creamy garlic linguine,” is a weeknight superhero. It’s a creamy, savory delight bursting with the bright zest of lemon, the pungent punch of garlic, and the rich indulgence of butter and Parmesan. Perfectly seared, juicy chicken nestled atop linguine coated in a velvety sauce – it’s the kind of meal that makes everyone at the table feel special. Get ready to create a restaurant-quality experience right in your own home! This recipe is designed to be both simple for beginners and satisfying for seasoned home cooks.

Ingredients List: A Symphony of Flavors

Gather these treasures to create your culinary masterpiece:

• 1 lb boneless, skinless chicken breasts or thighs: Look for plump, firm cuts for the best sear. Chicken thighs offer more moisture and flavor, while breasts are leaner.
• 8 oz linguine: The broad strands of linguine are perfect for clinging to this rich sauce. Fettuccine or spaghetti are excellent substitutes.
• 4 tbsp unsalted butter: The foundation of our luscious sauce. Use good quality butter for the best flavor. For a dairy-free option, a high-quality plant-based butter can work, though the flavor will be slightly different.
• 3-4 cloves garlic, minced: The aromatic heart of this dish. Fresher is always better! For a milder garlic flavor, roast the garlic first.
• 1/2 cup heavy cream: This creates the luxurious, creamy texture. For a lighter version, you can use half-and-half, but the sauce may be less rich.
• 1/4 cup grated Parmesan cheese: Freshly grated Parmesan is essential for its sharp, nutty flavor and superior melt. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Juice and zest of 1 lemon: Fresh lemon is non-negotiable! The zest adds an intense citrus aroma, while the juice brightens the entire dish.
• 1/4 cup chicken broth (low sodium): Adds depth of flavor and helps achieve the perfect sauce consistency. Vegetable broth can be used for a vegetarian option if omitting chicken.
• 2 tbsp olive oil: For searing the chicken and sautéing aromatics. Extra virgin olive oil offers the best flavor.
• Salt and freshly ground black pepper, to taste: Essential for seasoning every component. Don’t be shy with the pepper!
• Fresh parsley, chopped (for garnish): Adds a pop of color and fresh herbiness that complements the rich sauce beautifully.

Timing is Everything

Compare this to the average chicken pasta recipe which often takes 50-60 minutes, making this a speedy weeknight winner!

Step-by-Step Instructions: Crafting Your Culinary Dream

1. Prepare the Chicken

First things first, let’s get our chicken ready. If you’re using chicken breasts, you might want to slice them in half horizontally to create thinner cutlets. This helps them cook more evenly and quickly. If using thighs, you can leave them whole, or trim any excess fat. Pat the chicken completely dry with paper towels – this is crucial for achieving a beautiful, golden-brown sear. Season generously on both sides with salt and freshly ground black pepper. Don’t underestimate the power of good seasoning!

2. Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the seasoned chicken. Let it cook undisturbed for about 5-7 minutes per side, depending on thickness, until deeply golden brown and cooked through. You’re looking for an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet; those browned bits are flavor gold!

3. Sauté Aromatics

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the 4 tablespoons of butter to the same skillet. Once the butter has melted and begins to foam, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it (burnt garlic tastes bitter!). If you like a little kick, add a pinch of red pepper flakes here.

4. Create the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all that delicious flavor into the sauce. Let it simmer for about 2 minutes. Next, stir in the heavy cream and the lemon zest. Bring the sauce to a gentle simmer and let it thicken slightly, about 3-5 minutes. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Finally, add the fresh lemon juice and stir to combine. Taste the sauce and adjust seasoning with salt and pepper if needed.

5. Cook the Linguine

While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente – that perfect tender yet slightly firm bite. Before draining, reserve about 1 cup of the starchy pasta water. This liquid gold can be used to thin out the sauce if it becomes too thick.

6. Combine and Serve

Drain the linguine and add it directly to the skillet with the lemon garlic butter sauce. Toss well to coat every strand of pasta. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Slice the seared chicken and arrange it over the saucy linguine. Garnish generously with fresh chopped parsley. Serve immediately and prepare for rave reviews!

Nutritional Information (Approximate per serving)

• Calories: ~550-650 kcal
• Protein: ~35-45g
• Fat: ~30-40g
• Carbohydrates: ~35-45g

*Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

Want to lighten this dish up without sacrificing flavor? Try these swaps:

• Use whole wheat linguine or zucchini noodles: Boost fiber and reduce refined carbs.
• Opt for chicken breast: A leaner protein choice. Ensure you don’t overcook it to maintain moisture.
• Lighten the sauce: Replace some heavy cream with low-fat milk or a richer broth. Greek yogurt can also be stirred in at the very end (off heat) for creaminess and protein, but be careful not to curdle it.
• Increase the veggies: Add spinach, broccoli florets, or asparagus to the sauce for extra nutrients and fiber.

Serving Suggestions

This Lemon Garlic Butter Chicken with Parmesan Linguine is a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with a light vinaigrette. Garlic bread is always a welcome addition for soaking up any extra sauce, and a side of steamed green beans or roasted asparagus offers a fresh counterpoint to the richness.

Common Mistakes to Avoid

• Not drying the chicken: This prevents a good sear, resulting in pale, rubbery chicken.
• Burning the garlic: Garlic cooks quickly; sauté it until fragrant, not brown.
• Overcooking the pasta: Aim for al dente to prevent mushy noodles.
• Using pre-shredded Parmesan: It won’t melt smoothly and can make the sauce gritty.
• Not tasting and adjusting seasoning: The sauce needs a balance of salt, pepper, and lemon.

Storing and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Microwave reheating is also an option, but be sure to stir halfway through to ensure even heating and prevent drying out.

Frequently Asked Questions

Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

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• Author: Chef Emy

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Description

This Lemon Garlic Butter Chicken with Parmesan Linguine is a creamy, savory dish bursting with fresh lemon, garlic, and buttery flavors. Juicy chicken is seared to perfection, then served over linguine coated in a rich parmesan sauce. A restaurant-quality meal made easily at home!

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Ingredients

Scale 1x2x3x

• 2boneless, skinless chicken breasts
• 1 tspsalt
• ½ tspblack pepper
• 1 tspgarlic powder
• ½ tsppaprika
• 2 tbspolive oil
• 3 tbspunsalted butter
• 4garlic cloves, minced
• Juice of1lemon
• ½ cupchicken broth
• 8 ozlinguine
• 1 cupheavy cream
• ¾ cupgrated Parmesan cheese
• 1 tbspbutter
• 1 tsplemon zest
• ½ tspsalt
• ½ tspblack pepper
• ¼ cupchopped parsley

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Instructions

Notes

Use freshly grated Parmesan for a smoother sauce.
Adjust lemon juice to taste for extra brightness.
Add red pepper flakes for a slight kick.

Nutrition

• Calories: 680
• Sugar: 2g