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Lemon-garlic butter chicken served with creamy parmesan linguine

Lemon garlic butter chicken served with creamy parmesan linguine


  • Author: Lula Arrant
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Lemon Garlic Butter Chicken:

1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon turmeric (for subtle butter chicken flavor)

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

For the Creamy Parmesan Linguine:

12 ounces (340g) linguine pasta

1 cup heavy cream

1 cup chicken broth

¾ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste


Instructions

Step 1: Prepare the Chicken

Season your chicken pieces generously with salt, pepper, paprika, and turmeric. This seasoning blend creates the foundation for our butter chicken flavor profile while incorporating the signature yellow hue. Allow the chicken to sit for 5-10 minutes while you prepare other ingredients, letting the spices penetrate the meat for enhanced flavor.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente according to package instructions, typically 8-10 minutes. For the perfect pasta texture, test a strand about a minute before the suggested cooking time – it should offer slight resistance when bitten. Reserve ½ cup of pasta water before draining to help thicken the sauce if needed.

Step 3: Sauté the Chicken

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once it begins to foam (but before it browns), add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate and cover to keep warm.

Step 4: Create the Lemon Garlic Butter Sauce

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add minced garlic and sauté for 30-45 seconds until fragrant but not browned. Add lemon juice and zest, allowing the mixture to bubble for about 1 minute. This deglazing process captures all the flavorful chicken bits from the pan, incorporating them into your butter sauce.

Step 5: Prepare the Creamy Parmesan Sauce

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Gradually whisk in the Parmesan cheese until completely melted and the sauce has thickened slightly. Season with salt, pepper, and red pepper flakes if using.

Step 6: Combine and Serve

Return the chicken to the lemon garlic butter skillet, tossing to coat thoroughly. Fold in the drained linguine and creamy Parmesan sauce, gently tossing until all components are well integrated. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Garnish with fresh parsley and additional lemon zest before serving.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Cuisine: Fusion (Italian-Indian)