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This zesty lemon garlic butter chicken is a fancy yet super easy pasta dish that's a hit at my place when things get busy. The sauce is creamy, the chicken stays nice and tender, and a pop of fresh lemon brightens everything up. It’s like a little taste getaway to Italy and you’ll have it on the table in under an hour.
First time I put this together was on a Friday night with friends coming over – it's been our family's go-to for all sorts of weather ever since.
Ingredients
- Fresh parsley: just what you need for a pretty touch and pop of green. Curly parsley’s a fun twist if you want more of that German feel.
- Linguine: these noodles are sleek and pick up sauce super well. They really tie the dish together.
- Grated parmesan: fresh-grated cheese melts right in for a deep savory kick.
- Cream: want your sauce extra rich and dreamy? Go for heavy cream – 30 percent fat makes a difference.
- Fresh garlic: get that classic bold aroma and flavor right in your sauce. German garlic works great if you have it.
- Butter: don’t shy away from real butter – it gives you that real smoothness and full taste.
- Paprika powder: adds a bit of color and nice warmth. Sweet paprika is always a winner.
- Salt and pepper: the basics for flavor, and ground pepper has a punchier kick.
- Italian spice blend: brings on all the Mediterranean feels. Look for one with oregano and basil if you can.
- Lemon juice and zest: lifted fresh taste, totally worth seeking out organic lemons for that bright aroma.
- Chicken breast, cut up: tender bites that soak up whatever you marinate them in – always go for top-notch, fresh chicken if possible.
Step-by-step how to
- Finish and serve:
- Spoon out the pasta onto plates then add the warm chicken pieces on top. Pile on plenty of fresh parsley and dig in right away – straight from the pan is best.
- Toss noodles with the sauce:
- Throw your cooked linguine straight into the pan with the creamy sauce. Use tongs to mix everything together so every noodle gets coated. The smell at this point is amazing.
- Make your creamy sauce:
- Pour the cream into the pan, give it a good stir, then sprinkle in garlic powder, along with a bit more salt and pepper. Let it bubble gently for three minutes so the sauce thickens up and gets glossy. Add the parmesan last and stir until it’s all melted in and super creamy.
- Sauté the garlic:
- Toss the rest of the butter into that pan so you can use up all those tasty browned bits. Add minced garlic, cook gently for about one or two minutes until it smells amazing. Don’t let it get brown or burnt.
- Sear your chicken:
- Add a spoonful of butter to a big skillet, heat it up to medium-high, then pop in your chicken pieces. Cook them all around for about nine or ten minutes till they’re golden and cooked through – no juice should come out. Set the cooked chicken aside and cover it to keep warm.
- Boil the pasta:
- Fill a big pot with water, cook your linguine till it’s just right according to the package, drain, and set aside.
- Marinate your chicken:
- Mix up the chicken with lemon zest, lemon juice, Italian herbs, paprika, salt, and pepper – rub it all over so it’s fully coated. If you can, let it sit for ten minutes to soak up more flavor.
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Good to know
Chicken gives a good shot of protein if you’re all about fitness. Lemon juice pumps in extra vitamin C. The sauce reheats like a dream even the next day. Even a squeeze more lemon at the end and your pasta gets super bright. I always reach for organic lemons – the taste is unreal and reminds me of holiday meals in Italy. Funny enough, once my family nearly forgot to add the lemon zest – ever since, it’s been my lucky charm here.
How to keep leftovers
When it cools off, stash it in an airtight container in the fridge – it’s good for two to three days. To reheat, just add a splash of water or cream so the sauce gets silky again. You can freeze it too! If you do, try leaving the pasta just a little firm so it’s not mushy when you heat it back up.
Easy ingredient swaps
Turkey or shrimp work just as well instead of chicken. If you want it vegetarian, swap in sautéed mushrooms or zucchini. Not a fan of linguine? Try spaghetti, tagliatelle, or even rice noodles.
How to serve Italian-style
I love doing a crisp green salad with a lemony dressing on the side and some chunky country bread. A cool glass of white wine goes perfectly too. If you’ve got folks over, go wild with extra lemon zest on top.
A little taste trip
Lemon-butter pasta with chicken is a southern Italy classic – they’re into all things fresh and citrusy there. In more German kitchens, people love these kinds of meals because they’re simple but taste classy.
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Recipe FAQs
- → What part of the chicken works best here?
Chicken breast is your best friend for this – it cooks up nice and juicy and stays tender.
- → Can I use a different pasta shape?
Definitely, if you don’t have linguine, spaghetti or tagliatelle are both great.
- → How can I get the sauce super creamy?
Stir the cream in slowly and let the Parmesan melt in – that’ll make it extra smooth and rich.
- → Is this something I could prep ahead?
You can marinate and cook the chicken early, but do the sauce and pasta right before you eat.
- → Any tips for seasoning the chicken just right?
Squeeze some lemon juice and grate zest on, throw on Italian herbs, paprika, salt, and pepper. It’ll taste bright and full.
- → What’s good as a side?
Go with a green salad or some crunchy toasted baguette – both are awesome.