Lemon Garlic Chicken with Garlic Parmesan Cream Linguine

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
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Step 2: Season the chicken breasts with paprika, Italian seasoning, salt, and black pepper.
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Step 3: Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook for 5–7 minutes per side until golden and cooked through.
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Step 4: Add minced garlic, lemon juice, and lemon zest to the pan. Cook for 1–2 minutes, then spoon the sauce over the chicken. Remove and let rest before slicing.
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Step 5: In the same pan, melt butter for the sauce and sauté garlic until fragrant.
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Step 6: Pour in heavy cream and bring to a gentle simmer.
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Step 7: Stir in Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes. Mix until smooth and creamy.
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Step 8: Add the cooked linguine and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
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Step 9: Slice the lemon garlic chicken and place it over the creamy linguine.
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Step 10: Garnish with parsley and extra Parmesan, then serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream, milk, or water to maintain the sauce’s creamy texture. This dish is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight before reheating.