Description
A comforting one-pan dinner featuring tender chicken and silky linguine in a bright lemon garlic butter sauce.
Ingredients
Scale
- 8 oz dry linguine
- 1 tbsp kosher salt, for the pasta water
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 tsp Italian seasoning
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1 large lemon
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1/2 cup reserved pasta cooking water
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the lemon and season the chicken. Zest the lemon to obtain about 2 teaspoons and juice it to get 2 tablespoons. Pat the chicken dry and season it with 3/4 teaspoon kosher salt, black pepper, and Italian seasoning.
- Boil the linguine. Bring a pot of water to a boil, add 1 tablespoon kosher salt, and cook the linguine according to package directions until al dente, about 9 to 11 minutes. Reserve 1/2 cup pasta water before draining.
- Brown the chicken. Heat a skillet over medium-high heat, add olive oil and 1 tablespoon butter. Arrange the chicken in one layer and cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes until golden and reaches 165°F. Transfer to a plate.
- Cook the aromatics. Reduce heat to medium-low, add the remaining 3 tablespoons butter, garlic, red pepper flakes, and lemon zest. Cook for 30 to 45 seconds, stirring constantly.
- Build the sauce. Pour in chicken broth, scrape browned bits, and simmer for 2 minutes. Add heavy cream and remaining 1/4 teaspoon salt, simmer for 2 to 3 minutes.
- Add the Parmesan. Turn heat to low, sprinkle in grated Parmesan gradually until smooth, then stir in 2 tablespoons lemon juice.
- Combine everything. Add drained linguine and cooked chicken to the skillet. Toss for 1 to 2 minutes, adding reserved pasta water until the sauce coats the linguine.
- Finish and serve. Remove from heat, fold in chopped parsley, and serve immediately.
Notes
For best results, pat chicken dry and avoid overcrowding the skillet. Use freshly grated Parmesan for optimal melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 3g
- Sodium: 1150mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 165mg
Keywords: chicken, pasta, garlic, lemon, weeknight dinner, easy recipe, Italian