Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
½ tsp paprika
½ tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, for garnish
For the Parmesan Linguine:
8 oz linguine
2 tbsp butter
¾ cup grated Parmesan cheese
½ cup heavy cream
Salt and pepper, to taste
½ tsp garlic powder
Fresh parsley, for garnish
Directions:
Boil the Pasta: Cook linguine in salted water until al dente. Drain and set aside, keeping a bit of pasta water in case the sauce needs thinning.
Season & Sear the Chicken: Toss the chicken pieces with salt, pepper, paprika, and Italian seasoning. Melt 1 tbsp butter in a skillet over medium-high heat, then add the chicken. Cook for 6-8 minutes until golden brown and fully cooked. Remove and set aside.
Infuse with Garlic & Lemon: In the same skillet, melt the remaining 2 tbsp butter. Stir in minced garlic and cook until fragrant, about 1-2 minutes. Add lemon zest and juice, stirring to combine.
Create the Creamy Sauce: Add the cooked linguine to the skillet, followed by Parmesan cheese, heavy cream, and a splash of pasta water. Stir well, letting the cheese melt into a velvety sauce. Season with salt, pepper, and garlic powder.
Bring it Together: Return the chicken to the skillet and toss everything until well coated. Let it heat through for a minute.
Plate & Enjoy: Serve hot, garnished with fresh parsley for a pop of color and flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
