Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

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Instructions

Step 1: Prepare the Chicken
Pat the chicken cutlets dry with a paper towel. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Season both sides of the chicken cutlets evenly. Let them rest for 10-15 minutes to come to room temperature for even cooking.

Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set it aside.

Step 3: Pan-Sear the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Sear for 4-5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and tent loosely with foil.

Step 4: Create the Lemon Garlic Butter Sauce
Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the pan. (Optional: For extra depth, deglaze with ¼ cup of white wine and let it reduce by half before adding the lemon.)
Return the chicken to the skillet, spooning the sauce over it. Remove the skillet from the heat and set aside with the chicken.

Step 5: Make the Creamy Parmesan Sauce
In a separate, large skillet or pot, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and add the lemon zest, then bring to a gentle simmer.
Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and has thickened slightly, about 3-4 minutes. Season with salt and pepper to taste.

Step 6: Combine and Assemble
Add the drained linguine to the creamy parmesan sauce, tossing to coat thoroughly. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until it reaches a silky, smooth consistency.
Divide the creamy linguine among plates. Top with the lemon garlic butter chicken and drizzle any remaining sauce from the chicken skillet over the top. Garnish with fresh parsley, a sprinkle of red pepper flakes, and extra Parmesan cheese.

Chef’s Tips for Success

  • Freshly Grated is Best: Pre-shredded Parmesan contains anti-caking agents that can make your sauce grainy. Grating a block of Parmesan cheese ensures a perfectly smooth, creamy melt.

  • Don’t Crowd the Pan: When searing the chicken, ensure the cutlets aren’t touching. This allows for proper browning and a golden crust instead of steaming.

  • Temperature is Key: When adding the cheese to the cream sauce, keep the heat low to prevent the sauce from breaking or becoming oily.

  • Reserve that Pasta Water! The starchy water is the secret weapon for a perfectly emulsified sauce that clings to the pasta.

Make-Ahead & Storage

  • Make-Ahead: The chicken can be cooked and the creamy sauce prepared 1-2 days in advance. Store separately in airtight containers in the refrigerator. Reheat gently and cook fresh pasta when ready to serve.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce and restore its creamy texture.

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