Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, thinly sliced
- 12 oz Linguine or Spaghetti
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 Large lemons (zest and juice)
- 1 teaspoon Red pepper flakes (optional)
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Step 1: Boil the Pasta and Prep Chicken. Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. While the pasta cooks, season your sliced chicken breasts generously with salt, pepper, and a pinch of lemon zest. Ensure the chicken pieces are relatively uniform in size so they cook evenly.
- Step 2: Sear the Lemon Butter Chicken. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer. Sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the pan; those browned bits are packed with flavor.
- Step 3: Create the Creamy Lemon Sauce. Reduce the skillet heat to medium. Add the remaining two tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and lemon juice. Bring the mixture to a gentle simmer, whisking constantly. Stir in the Parmesan cheese and lemon zest, whisking until the cheese melts and the sauce thickens slightly.
- Step 4: Combine and Garnish. Before draining the pasta, reserve half a cup of the starchy pasta water. Add the cooked pasta and the seared chicken back into the skillet with the sauce. Toss everything together over low heat, adding a splash of pasta water if the sauce becomes too thick. Garnish with fresh parsley and extra red pepper flakes if you like a little heat. Serve immediately while hot and glossy.
- Cook Time: 25 minutes