Description
Zesty Lemon Butter Chicken served with Creamy Parmesan Linguine is a vibrant, satisfying dish that combines juicy seared chicken with a tangy lemon butter glaze, perfectly paired with rich, cheesy linguine. A balance of freshness and indulgence, this recipe is perfect for weeknight dinners or special occasions alike.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- 3 cloves garlic, minced
- Juice and zest of 1 large lemon
- 8 oz linguine
- 1/2 cup reserved pasta water
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Pat chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt 2 tbsp butter. Add garlic and cook for 30 seconds.
- Stir in lemon juice and zest. Return chicken to skillet and simmer in sauce for 3–4 minutes. Remove from heat.
- Cook linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In another saucepan, melt 2 tbsp butter. Add heavy cream and bring to a simmer.
- Stir in parmesan and whisk until smooth. Add pasta water to adjust consistency.
- Toss linguine in the cream sauce until well coated. Season with salt and pepper to taste.
- Plate the linguine and top with chicken. Drizzle with extra lemon butter sauce and garnish with parsley.