Description
This Savory Lemon Garlic Butter Chicken Bites with Creamy Linguine is a quick and indulgent weeknight meal featuring tender chicken chunks seared to golden perfection, tossed in a luscious lemon-garlic butter sauce, and served over creamy parmesan linguine. With a perfect balance of bright citrus, rich dairy, and fragrant garlic, this recipe delivers comforting Italian-inspired flavors in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 pound Chicken Breast, cut into bite-sized chunks
- Salt, to taste
- Pepper, to taste
- Zest of 1 Lemon
Cooking Fats and Aromatics
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 4 cloves Garlic, freshly minced
Sauce
- 1 juice + zest of 1 Lemon (freshly squeezed and zested)
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
Pasta
- 8 ounces Linguine Pasta (or substitute with fettuccine or tagliatelle)
Garnish (Optional)
- Parsley, to taste
- Additional Parmesan, to taste
Instructions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, and lemon zest. Let the chicken marinate for 10 minutes to absorb the fresh citrus flavors.
- Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the marinated chicken pieces and sear them until golden brown on all sides, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Deglaze: Lower the heat to medium. Add any remaining butter to the skillet and sauté the freshly minced garlic until fragrant, about 1 minute. Pour in the lemon juice and zest, scraping the brown bits from the pan to incorporate all the flavor.
- Prepare the Creamy Sauce: Slowly pour in the heavy cream and gradually add the grated parmesan cheese, stirring continuously until the cheese melts and the sauce thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Cook the Pasta: While preparing the sauce, cook the linguine in salted boiling water until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the creamy sauce. Stir to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce needs thinning.
- Finish with Chicken: Fold the seared chicken bites back into the skillet, mixing gently to coat them in the sauce and pasta.
- Serve: Plate the creamy linguine topped with chicken, garnished with chopped parsley and additional parmesan cheese if desired. Serve warm for the best flavor.
Notes
- Marinating the chicken briefly helps infuse lemon flavor but can be skipped if short on time.
- If parmesan is unavailable, pecorino Romano can be used as a substitute.
- Reserve pasta water is key to adjusting the sauce consistency and helping it cling to the pasta.
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
- Fresh garlic is recommended for best flavor, but garlic powder can be used in a pinch.
