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This lemon garlic chicken pasta brings together two beloved comfort foods in one mouth-watering meal. The juicy chicken, soaked in garlic and lemon flavors, rests on creamy parmesan linguine, creating a restaurant-worthy dinner that's ready in just 35 minutes.
I whipped up this dish during one crazy-busy week when I wanted something special without spending forever cooking. Now my family asks for it at least twice every month, and I'm always glad to make it.
Ingredients
- Boneless skinless chicken breast: Offers clean protein that soaks up all the tasty flavors
- Salt and pepper: The foundation of good taste at every cooking stage
- Paprika: Gives a hint of warmth and beautiful color to your chicken
- Italian seasoning: Adds complexity without extra work
- Butter: Creates the base of your sauce and brings richness
- Fresh garlic cloves: Pack more punch than the stuff from jars
- Lemon zest and juice: Add zing to the whole dish and balance the richness
- Fresh parsley: Brings nice color and fresh herb flavor
- Linguine pasta: Grabs creamy sauce perfectly with every forkful
- Butter: Makes the sauce velvety smooth
- Parmesan cheese: Grate it fresh for the best melting
- Heavy cream: Gives that fancy restaurant feel and texture
- Garlic powder: Spreads mild garlic flavor throughout the sauce
- Fresh parsley: Tops everything off with color and freshness
Step-by-Step Instructions
- Season the Chicken:
- Cover chicken pieces fully with salt, pepper, paprika, and Italian seasoning so they're evenly coated. This builds your first flavor layer and helps form a tasty crust when cooking.
- Sauté the Chicken:
- Warm butter in a big skillet till it bubbles but doesn't brown. Put seasoned chicken in one layer without crowding so it browns properly. Cook exactly 4-5 minutes until golden outside and just done inside. Well-cooked chicken should hit 165°F when checked with a meat thermometer.
- Infuse with Aromatics:
- Throw minced garlic, lemon zest, and juice right into the hot pan with chicken. The heat will release flavors from the garlic and lemon zest, building amazing aroma for your dish. Only cook 1-2 minutes so garlic doesn't burn and turn bitter.
- Cook the Pasta:
- Get a big pot of well-salted water boiling hard. Add linguine and cook it 1 minute less than what the box says for perfect bite. Save some cooking water before draining since this starchy liquid helps make your sauce just right.
- Create the Sauce:
- Melt butter in the same chicken pan to grab all those tasty bits from the bottom. Add cream and garlic powder, stirring all the time so it doesn't split. Mix in Parmesan bit by bit, letting each handful melt before adding more. This slow approach stops clumps and makes your sauce super smooth.
- Combine and Serve:
- Mix cooked pasta right into the sauce, using tongs to coat every noodle. Add saved pasta water a spoonful at a time if sauce gets too thick. Put chicken back in the pan just to warm up. Sprinkle with fresh parsley and extra Parmesan to make it look and taste even better.
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The number one ingredient in this dish has to be the lemon zest. Once I tried making it with just bottled lemon juice because that's all I had, and wow, what a difference. The oils in the zest give an amazing scent that turns this meal from just okay to totally unforgettable.
Perfect Pasta Technique
Getting pasta right makes all the difference. Always use a big pot with lots of water and add enough salt so it tastes like seawater. This flavors your pasta from the inside out while it cooks. I always cook pasta 1-2 minutes less than what the package says when I'm making something with sauce like this. The pasta will finish cooking in the sauce, soaking up flavors while letting out starches that help thicken and blend everything together.
Make Ahead and Storage
This lemon garlic chicken pasta tastes best right after you make it when the sauce is still creamy and the pasta has that perfect bite. But sometimes life gets busy. You can cook the chicken a day ahead and keep it in the fridge by itself. When you're ready to eat, just warm up the chicken while you make fresh pasta and sauce. If you have leftovers, they'll stay good in a sealed container in your fridge for up to 3 days. When you warm it up again, add a splash of cream or milk to bring the sauce back to life since it gets much thicker after sitting in the cold.
Customization Options
You can switch up this flexible dish to fit what you like or what you've got on hand. Any pasta shape works instead of linguine, but penne and fettuccine are really good choices. Want something lighter? Use half and half instead of heavy cream and add more pasta water to keep it creamy. Throw in some cooked mushrooms, spinach, or roasted cherry tomatoes for extra veggies and color. Love seafood? Skip the chicken and use shrimp or scallops instead, just adjust how long you cook them. Vegetarians can leave out the meat completely and double up on veggies for a filling meatless dinner.
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Common Recipe Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breast is ideal because it cooks quickly and stays tender, though chicken thighs will give you a more flavorful result.
- → Can I substitute the linguine for another pasta?
Absolutely, you can swap in spaghetti, fettuccine, or even penne instead of linguine for this meal.
- → How can I adjust the sauce consistency?
Just add some saved pasta water to make the sauce thinner if it gets too thick. Go slow with one tablespoon at a time until you like how it flows.
- → Can I make this dish ahead of time?
It tastes way better fresh, but you can get the chicken and sauce ready earlier. Just warm them up and cook your pasta when you're ready to eat.
- → What can I use instead of heavy cream?
You can go lighter with half-and-half or whole milk plus a bit of cornstarch to make the sauce nice and thick.
- → What if I don't have Parmesan cheese?
You can throw in some grated Pecorino Romano or Asiago cheese if you don't have Parmesan on hand.