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This zippy lemon garlic butter chicken tossed with parmesan-swirled linguine is pure cozy goodness with a tangy twist. Imagine juicy pan-seared chicken covered in buttery garlic sauce, all sitting on a creamy parmesan pasta. Every bite is a combo of punchy citrus and rich cheesy comfort.
This is one of those ridiculously easy dinners I keep coming back to. First time I tried it, I wanted creamy but also needed a pop of something fresh. All it took was a little lemon zest to totally nail it. Now it’s my sure thing for happy faces at dinner.
Lively Ingredients
- Fresh parsley: Just a handful on top makes everything pop — flat leaf is the way to go for flavor and color
- Garlic powder: A little extra hit of garlicky flavor, but go for one with no weird fillers
- Heavy cream: Stir this in for silky sauce, look for one with around 35 percent fat so it gets super smooth
- Parmesan cheese: Grate it yourself for meltiness you can't beat, and you get loads of savory flavor
- Linguine: Grab a sturdy dried noodle that keeps some bite — it holds the sauce perfectly
- Garlic: Tons of flavor from fresh cloves, don’t use the jarred stuff if you can help it
- Butter: Makes the sauce rich and happy — go for unsalted so you can control the salt
- Paprika: Adds that pretty warm color and a hint of sweet spice — pick a fresh one for the best taste
- Italian seasoning: Need a herby note? Use one with basil and oregano first on the list
- Lemon: Zest and juice do all the work here, grab heavy, firm lemons since they’re juicier
- Boneless skinless chicken breast: Look for plump pink pieces, juicy and tender when cooked right
Simple Instructions
- Sprinkle on Parsley:
- Top the chicken and pasta with chopped parsley last — it brightens everything up so nicely.
- Mingle Pasta with Sauce:
- Splash the cooked noodles into your skillet and give it all a good toss so everything gets coated.
- Melt the Cheese In:
- Toss grated parmesan into the almost-thickened sauce and let it stir in until smooth and melty.
- Simmer the Cream:
- Pour in the cream, then sprinkle in a bit of garlic powder with salt and pepper. Let it gently bubble for a couple minutes till it thickens up just a tad.
- Sauté that Garlic:
- Drop the rest of your butter and fresh garlic in the pan and keep stirring a minute till it smells amazing.
- Get Chicken Golden:
- Heat up butter in a big pan, lay out the chicken and let it cook, flipping a few times, till the pieces are cooked through and nicely browned. Move them to a plate and cover to keep cozy.
- Season Your Chicken:
- Mix together your chicken pieces with lemon juice, zest, Italian spices, paprika, plus salt and pepper so everything gets that zippy flavor.
- Boil the Pasta:
- Linguine goes into a salted boiling bath until it’s got that perfect chew. Drain and set it aside, making sure it doesn’t get mushy.
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Grabbing parsley out of my own garden is my favorite way to finish this off. It makes the whole dish look fresh and always reminds me of my grandma, who would snip her herbs onto every meal on Sundays.
Keeping It Fresh
Pop leftovers in a container with a lid and stick it in the fridge; try to use it up within a couple of days. If the sauce gets too thick, just stir in some milk or cream while you heat it. Still totally hits the spot even the day after.
Swap Outs
No linguine? Totally fine — fettuccine or spaghetti do the trick. Want to lighten it up? Use half and half or a bit of milk (the sauce won’t be as rich, though). Need gluten free? Any gluten-free long pasta is a solid choice.
Tasty Pairings
A big green salad with a lemony dressing or crisp green beans cuts through the creaminess really well. Warm crusty bread helps you scoop up every last drop. If you’re looking to bulk it up, toss in a couple handfuls of baby spinach when mixing it all together.
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Italian American Cozy Vibes
This dish leans on classic Italian American flavors—think creamy pasta and zingy lemony chicken—even if it’s not old school Italian. It just takes simple ingredients and makes a meal you’ll want to gather around for.
Recipe FAQs
- → What keeps the chicken soft and juicy?
Cut even pieces and cook just until browned. Remove them from heat as soon as they're done to avoid drying out.
- → Can I use different pasta shapes?
Absolutely! Spaghetti or fettuccine hold the sauce just as well, but feel free to experiment with your favorite shapes.
- → Tips for a smooth cheese sauce?
Gradually mix freshly grated Parmesan into warmed cream, stirring constantly to avoid clumps and ensure smoothness.
- → Which herbs work best here?
Fresh parsley is a go-to, but basil or thyme can add a lovely twist without taking over the flavors.
- → Can I prep this ahead of time?
Yes, store cooked pasta and chicken separately in the fridge. Combine them with the sauce and reheat before serving for the best taste.