Buttery Lemon Chicken Pasta (Print Version)
Golden chicken, creamy pasta, and tangy lemon blend perfectly for a comforting dish that's hearty and flavorful.
# Ingredients:
→ Chicken and Marinade
01 -
1/2 tsp paprika
02 -
Juice from 1 fresh lemon
03 -
Zest from 1 lemon
04 -
1/2 tsp Italian seasoning blend
05 -
Salt and pepper as needed
06 -
1 pound chicken breast, no bones or skin, cut small
→ Cooking Base
07 -
Fresh parsley, chopped to sprinkle on top
08 -
3 cloves of garlic, finely minced
09 -
3 tablespoons butter, split into portions
→ Pasta and Sauce
10 -
Fresh parsley, chopped for topping
11 -
8 oz of linguine noodles
12 -
2 tablespoons butter
13 -
3/4 cup Parmesan cheese, finely grated
14 -
1/2 cup creamy heavy cream
15 -
1/2 tsp garlic powder
16 -
Salt and black pepper to season
# Steps:
01 -
Mix together lemon zest, lemon juice, paprika, Italian seasoning, salt, and pepper. Coat the chicken pieces evenly in this mix and set aside.
02 -
Boil the linguine based on the package directions. Strain and put it aside for later.
03 -
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.
04 -
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.
05 -
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.
06 -
Toss the cooked noodles in the creamy sauce until they're fully coated.
07 -
Dish out the pasta along with the cooked chicken on plates. Sprinkle a little parsley on top before eating.