Creamy Lemon Chicken Linguine
Garlic butter chicken breast served over linguine in a lemon scented Parmesan cream sauce.
Equipment
- Large skillet
- Large pot
- Colander
- Meat thermometer
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 1 pound total
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 8 oz linguine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 lemon zested and juiced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Season. Rub the chicken with the powders, salt, and pepper.
- Sear. Cook in the butter 6 to 7 minutes per side until it reaches 165 degrees F.
- Boil. Cook the linguine and save a half cup of pasta water.
- Simmer. Cook the garlic, then simmer the cream with the lemon zest for 3 minutes and stir in the Parmesan.
- Finish. Off the heat add the lemon juice, toss the pasta, and top with chicken and parsley.
Notes
Substitutions: Chicken thighs work with a few more minutes of cooking, and fettuccine can replace the linguine.
Tips: Add the lemon juice off the heat so the sauce stays smooth.
Storage: Refrigerate for up to 3 days and reheat gently with a splash of cream or milk.
Nutrition is calculated for 1 of 4 servings and is an estimate.