Lemon Garlic Chicken Linguine
Seared lemon chicken and linguine in a creamy garlic parmesan sauce, made with one skillet and one pot.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 lemon zest and juice
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 5 tbsp butter divided
- 3 cloves garlic minced
- 8 oz linguine
- ¾ cup grated parmesan cheese
- ½ cup heavy cream
- ½ tsp garlic powder
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil. Cook the linguine according to the package directions, then drain.
- Season. Toss the chicken with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper.
- Sear. Cook the chicken in 1 tablespoon of butter for 9 to 10 minutes until golden and 165 F inside.
- Sauce. Melt the remaining butter, cook the garlic, add the cream and garlic powder, and simmer for 3 minutes.
- Toss. Stir in the parmesan, add the linguine, and serve with the chicken and parsley.
Notes
Substitutions: Use whole grain or gluten free linguine.
Tips: Save a little pasta water to loosen the sauce.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition is calculated for the chicken, pasta, and sauce with the parsley garnish.