Creamy citrus chicken pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 -
Zest and juice of 1 lemon
03 -
1/2 tsp Italian seasoning
04 -
3 cloves garlic, minced
05 -
4 tbsp unsalted butter, divided
06 -
1 tbsp olive oil
07 -
1/2 cup chicken broth
08 -
1/2 cup heavy cream
09 -
1/2 cup grated Parmesan cheese
10 -
12 oz linguine
11 -
Salt and pepper, to taste
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
Season the chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, lemon zest, and juice. Bring the mixture to a simmer, then add the Parmesan cheese. Stir until the cheese melts and the sauce thickens.
04 -
Add the cooked linguine to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Return the chicken to the skillet and toss to combine.
05 -
Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately and enjoy!
# Notes:
01 -
Use chicken thighs instead of breasts for even juicier bites
02 -
Add spinach or cherry tomatoes to the pasta for extra color and nutrients
03 -
Make ahead: Prepare the chicken and pasta separately and combine when reheating