Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 4 garlic cloves, minced
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 12 oz linguine pasta
- 1/4 cup chicken broth (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat olive oil and 2 tablespoons of butter in a skillet over medium heat.
- Add the chicken and cook for 5-6 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and sauté the minced garlic until fragrant.
- Deglaze the pan with lemon juice and optionally add chicken broth.
- Add heavy cream and grated parmesan cheese, stirring until smooth and creamy.
- Cook the linguine according to package instructions until al dente, then drain.
- Toss the cooked linguine in the creamy parmesan sauce until well coated.
- Slice the chicken and place it over the pasta.
- Drizzle with lemon garlic butter from the pan and garnish with chopped parsley if desired. Serve immediately.
Notes
- Use freshly grated parmesan for best flavor and meltability.
- Swap linguine with fettuccine or penne for variation.
- Add spinach or sun-dried tomatoes for more depth.
- Use a splash of milk or broth when reheating to keep sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 2g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 165mg
