8 oz linguine
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:
Cook the linguine: Cook the linguine according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the chicken: Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.
Cook the chicken: In a large skillet, heat 1 tbsp of butter over medium heat. Add the chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt the remaining 2 tbsp of butter. Add the garlic and cook for about 1 minute, until fragrant. Stir in the lemon zest and juice.
Prepare the cream sauce: Add the heavy cream, Parmesan cheese, garlic powder, and salt and pepper to the skillet. Stir to combine and let it simmer for 2-3 minutes, until the sauce thickens.
Combine: Add the cooked linguine and chicken back into the skillet, tossing to coat the pasta in the creamy garlic butter sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
Serve: Garnish with fresh parsley and serve immediately.
Cooking Time: 20 minutes | Servings: 4
