Garlic Butter Chicken Pasta (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Salt and pepper, to taste
03 -
1/2 tsp paprika
04 -
1/2 tsp Italian seasoning
05 -
3 tbsp butter, divided
06 -
3 cloves garlic, minced
07 -
Zest and juice of 1 lemon
08 -
Fresh parsley, chopped, for garnish
→ For the Parmesan Linguine
09 -
8 oz linguine
10 -
2 tbsp butter
11 -
3/4 cup grated Parmesan cheese
12 -
1/2 cup heavy cream
13 -
Salt and pepper, to taste
14 -
1/2 tsp garlic powder
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Season chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tbsp of butter in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked.
02 -
Add minced garlic, lemon zest, and lemon juice to the skillet with chicken. Stir and cook for another 1-2 minutes to infuse flavors. Remove from heat and set chicken aside.
03 -
Cook linguine following package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
04 -
In the same skillet, melt remaining 2 tbsp of butter over medium heat. Stir in heavy cream and garlic powder until smooth. Gradually whisk in Parmesan cheese until creamy and thick. Season with salt and pepper to taste.
05 -
Add cooked linguine to the skillet, tossing to coat with sauce. Use reserved pasta water to adjust sauce consistency if needed. Serve topped with chicken, parsley, and extra Parmesan.