Lemon Garlic Butter Chicken with Parmesan Linguine

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

Juice of 1 lemon (about 3 tablespoons)

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped (for garnish) Homemade Peanut Butter Frosting

For the Parmesan Linguine:

12 oz (340g) linguineGarlic Butter Honey BBQ Beef Tacos

2 tablespoons unsalted butter

1 garlic clove, minced

½ cup (120ml) heavy cream

¾ cup (75g) grated Parmesan cheese

Juice of ½ lemon (about 1 ½ tablespoons)

Salt and black pepper, to taste

1 teaspoon lemon zest (optional, for extra flavor)

Instructions:

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Prepare the Chicken

While the pasta cooks, season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken and set aside.

Step 3: Make the Lemon Garlic Butter Sauce

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes.

Return the chicken to the skillet and spoon the sauce over the top to coat. Keep warm.

Step 4: Make the Parmesan Linguine

In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Stir in the heavy cream and simmer for 2 minutes. Add the Parmesan cheese, lemon juice, and zest (if using). Stir until the cheese is melted and the sauce is smooth.

Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.

Step 5: Assemble and Serve

Divide the Parmesan linguine among serving plates. Top each plate with a chicken breast and drizzle with the lemon garlic butter sauce.

Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.