Lemon Garlic Chicken with Garlic Parmesan Cream Linguine

Instructions

step 1 Heat olive oil in a large skillet over medium-high heat.
step 2 Season chicken strips with paprika, Italian seasoning, salt, and black pepper.
step 3 Add chicken to the skillet and cook until golden brown and fully cooked, about 6–8 minutes.
step 4 Add minced garlic, lemon juice, and lemon zest to the pan and cook for 1–2 minutes until fragrant.
step 5 Stir in butter and parsley, then remove chicken from heat and set aside.
step 6 Cook linguine according to package instructions until al dente, then drain and set aside.
step 7 In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
step 8 Pour in heavy cream and bring to a gentle simmer.
step 9 Stir in Parmesan cheese, salt, pepper, garlic powder, and nutmeg, mixing until smooth and creamy.
step 10 Add cooked linguine to the sauce and toss until fully coated.
step 11 Plate the creamy linguine and top with lemon garlic chicken.
step 12 Garnish with additional parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid overheating to prevent the sauce from separating. The chicken can also be reheated separately to maintain its texture.