Lemon Garlic Butter Chicken with Parmesan Linguine
Juicy pan-seared chicken bathed in a silky lemon-garlic butter sauce, served over tender linguine tossed in Parmesan — a comforting yet vibrant pasta dinner that feels fancy but is secretly easy.
1. Introduction
Some dishes are pure weeknight magic — minimal effort, but they look and taste like you spent hours in the kitchen. This Lemon Garlic Butter Chicken with Parmesan Linguine is one of those.
You get:
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Golden, juicy chicken seasoned with herbs and paprika.
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A luscious sauce made from butter, fresh lemon juice, garlic, and a touch of cream.
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Perfectly cooked linguine tossed with Parmesan so every strand is coated in rich, cheesy goodness.
It’s fresh from the lemon, comforting from the pasta, and luxurious from the butter and Parmesan.
2. Ingredients
Serves 4.
For the Chicken
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4 boneless, skinless chicken breasts (about 150–180 g / 5–6 oz each)
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1 tsp salt
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½ tsp black pepper (freshly ground)
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1 tsp paprika (sweet or smoked)
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1 tsp dried Italian herbs (or oregano/thyme mix)
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2 tbsp olive oil (or butter for richer flavor)
For the Lemon Garlic Butter Sauce
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3 tbsp unsalted butter
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4 cloves garlic, minced
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½ cup chicken stock (or broth)
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½ cup heavy cream (optional, for extra creaminess)
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Juice of 1 fresh lemon (about 2–3 tbsp)
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1 tsp lemon zest
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¼ tsp chili flakes (optional, for mild heat)
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2 tbsp fresh parsley, chopped
For the Parmesan Linguine
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300 g (10 oz) linguine pasta
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2 tbsp unsalted butter
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¾ cup freshly grated Parmesan cheese
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½ cup pasta cooking water (reserved)
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Salt to taste
Optional Garnishes
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Extra Parmesan shavings
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Lemon wedges
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Fresh basil or parsley sprigs
3. Equipment Needed
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Large skillet or sauté pan
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Large pot for pasta
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Wooden spoon or silicone spatula
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Zester or fine grater
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Sharp knife and cutting board
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Measuring spoons and cups
4. Step-by-Step Instructions
Step 1 — Prepare the Chicken
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Pat chicken breasts dry with kitchen paper to remove excess moisture — this helps them brown beautifully.
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In a small bowl, combine salt, pepper, paprika, and Italian herbs.
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Rub this seasoning evenly over both sides of the chicken.
Tip: If you have time, let the seasoned chicken rest at room temperature for 15–20 minutes to absorb the flavors and ensure even cooking.
Step 2 — Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add linguine and cook according to package instructions until al dente.
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Reserve ½ cup of the pasta water before draining.
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Toss drained pasta with 2 tbsp butter and set aside.
Step 3 — Sear the Chicken
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Heat 2 tbsp olive oil in a large skillet over medium-high heat.
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Add chicken and cook for 4–6 minutes per side until golden brown and cooked through (internal temp 74 °C / 165 °F).
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Transfer chicken to a plate and cover loosely with foil to keep warm.
Step 4 — Make the Lemon Garlic Butter Sauce
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Reduce heat to medium and add butter to the skillet.
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Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
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Pour in chicken stock and lemon juice, scraping up any browned bits from the pan — that’s flavor gold.
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Stir in lemon zest and chili flakes (if using).
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For a richer sauce, add cream now and let it gently simmer for 2–3 minutes until slightly thickened.
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Taste and adjust seasoning.
Step 5 — Combine Chicken and Sauce
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Return chicken (with any juices) to the skillet.
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Spoon sauce over the chicken and let it simmer together for 1–2 minutes so flavors meld.
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Sprinkle with fresh parsley before serving.
Step 6 — Prepare Parmesan Linguine
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In the pasta pot, toss linguine with Parmesan and a splash of reserved pasta water.
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Stir until cheese melts and coats the pasta — add more water if needed to loosen it.
Step 7 — Serve
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Plate a portion of Parmesan linguine.
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Place chicken on top or beside the pasta.
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Spoon extra lemon-garlic butter sauce over both.
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Garnish with extra Parmesan and lemon wedges.
5. Flavor & Texture Notes
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Chicken — savory, slightly smoky from paprika, juicy inside.
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Sauce — buttery and smooth, with a bright citrus note and gentle garlic warmth.
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Pasta — rich, creamy from Parmesan, but still with that perfect al dente bite.
6. Tips for Success
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Don’t overcrowd the pan when searing chicken — it needs space to brown.
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Use fresh lemon — bottled juice won’t give the same vibrant flavor.
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Reserve pasta water — it’s starchy and helps the cheese cling to the pasta.
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Rest chicken briefly before slicing to keep juices inside.
7. Variations
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Lighter Version: Skip the cream and add extra stock instead.
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Herb Swap: Use fresh basil, dill, or tarragon for different flavor profiles.
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Protein Swap: Use shrimp or salmon instead of chicken — adjust cooking times.
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Gluten-Free: Use gluten-free linguine.
8. Serving Ideas
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Pair with roasted asparagus or green beans for freshness.
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Serve with garlic bread to soak up extra sauce.
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Add a crisp garden salad with balsamic vinaigrette for contrast.
9. Storage & Reheating
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Fridge: Store in airtight container for up to 3 days.
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Freezer: Chicken and sauce can be frozen (without pasta) for up to 2 months.
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Reheat: Warm gently on stovetop with a splash of stock or water.
10. Troubleshooting
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Sauce too thin? Simmer longer or whisk in 1 tsp cornstarch mixed with 2 tsp water.
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Pasta too dry? Add more reserved pasta water or a drizzle of olive oil.
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Chicken dry? Slice and let it soak briefly in the sauce before serving.
11. Why This Recipe Works
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Layered seasoning — chicken is seasoned before cooking, pasta is seasoned separately, sauce is seasoned again.
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Pan deglazing — scraping up browned bits builds flavor.
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Complementary textures — silky sauce, tender chicken, and firm pasta.
12. Nutritional Benefits
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High in protein from chicken.
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Good source of calcium from Parmesan.
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Lemon adds vitamin C for freshness and health benefits.
13. Final Thoughts
This dish is a perfect balance of bright lemon, rich butter, savory Parmesan, and hearty chicken. It’s impressive enough for a date night, but easy enough for a Tuesday dinner.
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