Lemon Garlic Chicken Linguine

• Chicken breast: choose boneless skinless pieces for faster cooking and tenderness
• Lemon: use both the zest and juice for real zing your lemon should feel heavy for its size and have a bright yellow skin for the juiciest flavor
• Italian herb blend: pick a quality dried mix for balanced seasoning
• Sweet paprika: adds a gentle smoky touch go for a bright red powder for freshness
• Fresh garlic: essential for fragrance and depth use cloves that are firm and plump
• Butter: use a good quality butter it brings silkiness to the sauce and browns the chicken beautifully
• Linguine pasta: ideal for catching a creamy sauce look for bronze-die cut pasta if possible
• Heavy cream: makes the sauce rich and velvety use a cream with higher fat content for best results
• Freshly grated Parmesan: adds saltiness and depth always grate your own for the best melt and flavor
• Garlic powder: a pinch in the sauce builds layered garlic flavor
• Salt and black pepper: use to taste opt for flaky sea salt and freshly cracked pepper
• Fresh parsley: brings freshness at the finish pick vibrant green bunches

Step-by-Step Instructions

Cook the Pasta:

Boil linguine in a generous pot of well-salted water according to package directions until just al dente. Drain and set aside—the salty cooking water makes the pasta flavorful from the start.

Season the Chicken:

Combine chicken pieces in a bowl with lemon zest lemon juice Italian herbs paprika salt and pepper. Massage the seasonings into the chicken to ensure every piece is coated. Aim for uniform coverage so each bite pops with flavor.

Brown the Chicken:

Melt one tablespoon butter in a large skillet over medium-high heat. Arrange the chicken so each piece touches the surface. Sear for about nine to ten minutes turning as needed until the chicken is golden brown and cooked through. Remove from the pan and keep warm. Getting a good sear means rich flavor in every bite.

Sauté the Garlic:

Add the remaining two tablespoons of butter into the same skillet. Add finely chopped garlic and cook for one to two minutes until fragrant, stirring often to avoid burning. The slow sauté allows the garlic to flavor the butter without becoming bitter.

Make the Sauce:

Pour in the heavy cream and sprinkle in the garlic powder along with salt and pepper. Simmer the mixture gently for about three minutes until it thickens slightly. Then add the Parmesan and stir until melted and creamy—the sauce should easily coat a spoon.

Toss with Pasta:

Add cooked linguine to the sauce and toss well until every strand is wrapped in creamy goodness. If the sauce seems too thick, add a splash of reserved pasta water.

Finish and Serve:

Nestle the golden chicken pieces back on top of the pasta and shower everything with fresh parsley. Serve straight from the pan for a cozy family meal or plate individually for an elegant touch.

Highlight