Ingredients
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter (for searing)
- 4 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp unsalted butter
- 1/2 cup chicken broth or stock
- 3/4 cup heavy cream or half‑and‑half
- 1/2 cup grated Parmesan cheese
- 8 oz linguine pasta
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil or butter in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Deglaze pan with chicken broth, scraping up any browned bits.
- Stir in lemon juice, lemon zest, and butter. Whisk until melted.
- Add cream and bring to a gentle simmer until slightly thickened, about 2–3 minutes.
- Stir in Parmesan cheese until smooth and creamy.
- Return chicken to pan and spoon sauce over each piece. Simmer for 1 minute to reheat and meld flavors.
- Meanwhile, cook linguine in salted water until al dente. Drain, reserving some pasta water.
- Toss linguine into sauce, adding a splash of pasta water for a silky finish. Serve chicken over the pasta, garnished with parsley.
Notes
- Add spinach or cherry tomatoes at the end for freshness and color.
- Use lime zest or red pepper flakes for a zesty twist.
- Swap in Asiago or Pecorino Romano for a nuttier flavor.
- Lighten the sauce with half‑and‑half and less butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
