🔥 Instructions
1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2️⃣ Season and sear the chicken:
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. In a large skillet, heat olive oil over medium heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.
3️⃣ Make the lemon garlic butter:
Reduce heat to medium-low. In the same pan, melt butter and stir in the minced garlic. Cook for about 1 minute until fragrant. Add lemon juice and zest. Stir and simmer for another minute, then return the chicken to the pan to soak in the sauce. Sprinkle with fresh parsley if using.
4️⃣ Make the creamy linguine:
While the chicken rests in the pan, melt butter in a separate saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in cream, then add Parmesan, stirring until smooth and melted. Season with salt and pepper. Add cooked linguine and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
5️⃣ Plate and serve:
Twirl the creamy linguine onto plates, top with lemon garlic chicken, and spoon extra sauce from the pan over the top.
It’s everything you crave—bright and buttery chicken, silky pasta, and a whole lot of flavor without a lot of fuss. This one’s become a go-to when I want something easy and impressive. Try it once and you’ll see why.
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