Lemon Chicken with Creamy Parmesan Linguine
A delightful dish that combines tender lemon-infused chicken with creamy parmesan linguine, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breasts Cut into bite-sized pieces.
- 8 ounces Linguine Pasta Cook according to package instructions.
- 1 cup Heavy Cream For the creamy sauce.
- 0.5 cup Freshly Grated Parmesan Cheese For flavor and creaminess.
- 3 cloves Garlic Minced.
- 1 large Lemon Zest and juice needed.
- 2 tablespoons Olive Oil For sautéing the chicken.
- to taste Salt For seasoning.
- to taste Black Pepper For seasoning.
- handful Fresh Parsley Chopped, for garnish.
Instructions
- Gather all your ingredients on a clean workspace.
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through.
- Add minced garlic to the skillet and sauté for an additional minute until fragrant.
- Add heavy cream to the skillet, stirring to combine, and allow it to come to a gentle simmer.
- Incorporate lemon zest and juice into the cream sauce, stirring well.
- Gradually fold in the parmesan cheese, stirring continuously until melted and smooth.
- Once the linguine is cooked, reserve some pasta water, then drain the pasta and add it to the skillet with the sauce.
- Toss the linguine in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Remove from heat and sprinkle with chopped parsley before serving.
- Serve immediately, garnished with extra parmesan if desired.
Notes
For variations, consider adding seasonal vegetables or substituting chicken with shrimp or salmon.
