Hey there! So, the other day I was rummaging through my pantry looking for something that wasn’t pasta (again, right?), when I stumbled upon this gem of a recipe—Lemon Garlic Butter Chicken with Parmesan Linguine. This dish is like a warm hug on a hectic day, and trust me, it’s way easier than it sounds. I think I first whipped this up during a frantic weeknight, with a half-empty fridge, and it miraculously turned into a favorite—it’s now kind of my ‘go-to’ for impressing people without breaking a sweat.
Why You’ll Love This
I make this when I’m in the mood for something fancy but can’t be bothered to pull out the fancy cookware (or when my family has had enough of my usual chicken alfredo). My husband always says, ‘you’ve got to make that lemony chicken thing’—and who am I to argue when he’s offering to do the dishes afterwards?
Ingredients (and a few cheeky subs)
- 4 chicken breasts (sometimes I use thighs – they’re juicier!)
- 5 cloves garlic, minced (I adore garlic, so I go heavy, but scale back if you’re not a fan)
- Juice of 2 lemons (or one if they’re huge)
- 250g linguine pasta (any long pasta will do in a pinch)
- 1/2 cup grated Parmesan cheese (my grandma insisted on the fancy stuff from Italy, but supermarket cheese works too)
- 1/4 cup butter (unsalted, but I’ve been known to use salted when I’m out)
- Salt and pepper to taste
- Fresh parsley for garnish (optional, but it does make things look pretty!)
Let’s Get Cooking!
- Start by seasoning the chicken with salt and pepper. Heat up a large skillet—preferably non-stick—over medium-high heat. Add some butter (or a good glug of olive oil, if that’s your vibe) and cook the chicken until golden brown on both sides and cooked through. This is where I usually sneak a taste to make sure it’s seasoning is spot on.
- Remove the chicken, set it aside, and in the same skillet, toss in the minced garlic. Let it do its thing until fragrant. Don’t let it burn though! You want that lovely golden color.
- Pour in the lemon juice and scrape up all those delicious bits stuck to the pan. I think this is my favorite part—smells incredible!
- Meanwhile, boiling a pot of water for the pasta. Cook it until al dente, you know the drill.
- Once the pasta’s done, drain it and toss it into the skillet with the lemony garlic sauce. Add the Parmesan cheese and stir until it’s all melty and wonderful.
- Slice the chicken and lay it over the pasta, sprinkle with some fresh parsley if you’re feeling fancy.
Little Nuggets of Wisdom
I once realized halfway through I was out of Parmesan and used cheddar instead. It was… interesting. Not bad, just not the same vibe. Also, don’t skimp on the lemon, it’s really what gives it that zing.
A Few Twists I’ve Tried
Once, I added capers thinking it would add a nice briny touch—okay, they were just sitting in my fridge begging to be used. It was actually quite nice. But be careful, a little goes a long way.
If You’re Missing Tools
No colander? Just use the lid of the pot to strain the pasta (carefully!)—works like a charm and you’ve got one less thing to wash.
Keeping It for Later
Store leftovers in an airtight container in the fridge. It’ll keep for a couple of days, though honestly, in my house, it never lasts more than a day!
How We Like to Serve It
We usually serve it with a simple green salad on the side. And a glass of white wine doesn’t hurt either!
Pro Tips for Perfection
Once, in a rush, I skipped letting the chicken rest after cooking and it turned out less juicy. Take the extra five minutes, it really matters.
FAQ Time!
Can I use other types of pasta? Absolutely! Though I must admit, I tend to think linguine holds the sauce perfectly.
Is there a way to make it a bit healthier? You can swap out half the butter for olive oil and use whole-wheat pasta. It’s still delish!
What if I don’t have fresh lemons? Bottled lemon juice will work in a pinch, though I prefer the fresh stuff for that real zesty punch!