Delicious Lemon Parmesan Pasta Chicken (Printer-Friendly)
Linguine with juicy chicken in velvety parmesan cream, finished with lemon zest and fresh herbs.
# What You’ll Need:
→ Pasta
01 -
12 ounces dried linguine or spaghetti
→ Chicken
02 -
1 pound boneless skinless chicken breasts, cut into 1.5-inch pieces
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon dried Italian herb blend
→ Lemon Garlic Butter Sauce
07 -
3 tablespoons unsalted butter
08 -
2 tablespoons extra virgin olive oil
09 -
4 large garlic cloves, finely minced
10 -
1 tablespoon finely grated lemon zest
11 -
1/4 cup fresh lemon juice
→ Parmesan Cream Sauce
12 -
1 cup heavy cream
13 -
1 cup finely grated aged Parmesan cheese
14 -
1/4 teaspoon garlic powder
15 -
1/4 teaspoon freshly ground black pepper
→ Finishing and Garnish
16 -
2 tablespoons chopped fresh parsley
17 -
Additional grated Parmesan for serving
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, stirring occasionally to prevent sticking. Reserve 1 cup of pasta water, then drain.
02 -
Toss chicken pieces with kosher salt, black pepper, paprika, and Italian herb blend. In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add chicken in a single layer and sear until golden brown on each side and cooked through, about 5-6 minutes. Transfer chicken to a plate and tent with foil.
03 -
In the same skillet, reduce heat to medium-low and add remaining 2 tablespoons butter. Add minced garlic and sauté until fragrant but not browned, about 30 seconds. Add lemon zest and juice, scraping the skillet to deglaze.
04 -
Pour in heavy cream and bring to a gentle simmer, stirring to combine. Gradually add Parmesan cheese, garlic powder, and black pepper, continuing to stir until the cheese melts and the sauce thickens, about 2-3 minutes.
05 -
Add drained linguine to the skillet with the sauce. Toss with tongs to coat evenly, adding reserved pasta water in small increments as needed to achieve desired consistency.
06 -
Return seared chicken and any accumulated juices to the skillet. Gently combine with the pasta. Taste and adjust seasoning if needed. Top with chopped parsley and extra Parmesan before serving.
# Helpful Hints:
01 -
Use freshly grated Parmesan for a smooth, creamy sauce and zest lemons just before using for maximum fragrance.