Lemon Garlic Butter Chicken (Print)
Chicken pieces in a creamy lemon garlic butter sauce tossed with pasta, finished off with plenty of Parmesan and a sprinkle of fresh parsley.
# Ingredients:
→ Garnish
01 -
Chopped fresh parsley
→ Pasta
02 -
2 tablespoons butter
03 -
225 grams linguine
04 -
75 grams Parmesan cheese, grated
→ Butter Garlic Sauce
05 -
0.5 teaspoon garlic powder
06 -
3 garlic cloves, minced
07 -
3 tablespoons butter, divided
08 -
120 milliliters heavy cream
09 -
Salt and pepper, as much as you like
→ Poultry
10 -
0.5 teaspoon paprika
11 -
450 grams chicken breast, boneless and skinless, cut into bite-size pieces
12 -
0.5 teaspoon Italian herbs
13 -
Salt and pepper, to taste
14 -
Zest and juice from 1 lemon
# Steps:
01 -
Put the cooked chicken over the pasta and sprinkle some chopped parsley on top.
02 -
Add your linguine into the sauce and toss it well so everything gets coated.
03 -
Stir in the Parmesan and mix until melts smooth, then let it bubble for 3 minutes until a bit thicker with the cream, garlic powder, salt, and pepper.
04 -
Melt the last 2 tablespoons of butter in the same big pan, add minced garlic and let it sizzle until you smell it, about a minute or two.
05 -
In a large skillet, melt 1 tablespoon butter over medium-high. Toss in chicken and cook for about 9-10 minutes until golden and cooked through. Take it out and keep it warm.
06 -
In a bowl, toss chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper to cover them all.
07 -
Boil linguine in salty water following the pack directions. Drain and set aside.
# Notes:
01 -
Want the sauce extra velvety? Splash in a bit of pasta water at the end.