Lemon Garlic Chicken Pasta (Print Version)
# Ingredients:
→ Main
01 -
2 boneless, skinless chicken breasts (approximately 400 g total)
02 -
300 g linguine pasta
→ Sauce and Seasonings
03 -
2 tablespoons unsalted butter
04 -
3 cloves garlic, finely minced
05 -
1 lemon, zested and juiced
06 -
200 ml heavy cream
07 -
80 g freshly grated Parmesan cheese
08 -
1 teaspoon paprika
09 -
1 teaspoon dried Italian herbs
10 -
1 teaspoon garlic powder
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Garnish
13 -
Chopped fresh parsley
# Instructions:
01 -
Pat chicken breasts dry and season both sides with paprika, Italian herbs, salt, and freshly ground black pepper.
02 -
Heat butter in a large skillet over medium heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through. Remove from the pan, rest for 2 minutes, then slice thinly.
03 -
In the same skillet set over medium-low heat, sauté minced garlic until fragrant. Add lemon zest and juice, stirring to combine.
04 -
Bring a large pot of salted water to a boil. Cook linguine for 8–10 minutes until al dente. Reserve 120 ml of pasta cooking water before draining.
05 -
Pour heavy cream into the skillet and bring to a gentle simmer. Whisk in grated Parmesan until smooth. Stir in garlic powder and additional black pepper. Adjust consistency with reserved pasta water as necessary.
06 -
Toss drained linguine in the skillet with the sauce until evenly coated. Arrange sliced chicken on top. Garnish with chopped parsley before serving.
# Notes:
01 -
For optimal results, use freshly grated Parmesan to ensure the sauce is smooth and enriched. Searing the chicken until just cooked keeps it juicy. Organize all mise en place before beginning to streamline preparation.
02 -
Add fresh spinach into the sauce for nutritional balance. Substitute shrimp for chicken to create a seafood variation. For a summery flair, mix in cherry tomatoes and fresh basil. Deglaze the skillet with a splash of white wine before adding cream for complexity.