Description
Buttery Lemon Chicken Pasta is a quick and tasty dish featuring tender chicken, zesty lemon, and creamy sauce served over linguine.
Ingredients
Scale
- 1/2 tsp paprika
- Juice from 1 fresh lemon
- Zest from 1 lemon
- 1/2 tsp Italian seasoning blend
- Salt and pepper as needed
- 1 pound chicken breast, no bones or skin, cut small
- 3 cloves of garlic, finely minced
- 3 tablespoons butter, split into portions
- 8 oz of linguine noodles
- 2 tablespoons butter
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup creamy heavy cream
- 1/2 tsp garlic powder
- Salt and black pepper to season
Instructions
- Mix together lemon zest, lemon juice, paprika, Italian seasoning, salt, and pepper. Coat the chicken pieces evenly in this mix and set aside.
- Boil the linguine based on the package directions. Strain and put it aside for later.
- Take a big pan and melt a spoonful of butter on medium-high heat. Toss in the chicken and cook until golden and done, around 9-10 minutes. Take the chicken out and keep it aside.
- In the same pan, drop the rest of the butter and let it melt. Stir in the minced garlic and cook for a minute or two until it smells fragrant.
- Pour the heavy cream into the pan, mixing it all together. Stir in garlic powder, salt, and pepper, then let it simmer gently for about 3 minutes. Add Parmesan cheese and stir till it melts and thickens smoothly.
- Toss the cooked noodles in the creamy sauce until they’re fully coated.
- Dish out the pasta along with the cooked chicken on plates. Sprinkle a little parsley on top before eating.
Notes
- Feel free to adjust seasoning to your preference.
- Substitute pasta types if desired.
- Can add more vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg