3 days ago
What's Cooking: Lemon Garlic Butter Chicken
What's Cooking: Lemon Garlic Butter Chicken (with Creamy Parmesan Pasta)
Recipe by: Chef Lisa A. Heidelberg
Time: 20-25 minutes
Serves: 4
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
½ tsp Italian seasoning
1 tsp house seasoning
½ tsp kosher salt
½ tsp paprika
3T unsalted butter, divided
3 minced garlic cloves
8 oz linguine or fettuccine
2T butter
1 cup grated Parmesan cheese
½ cup heavy cream
½ tsp house blend
Chopped parsley, for garnishing
Bring a large pot of salted water to a boil and cook the pasta until al dente. Once done, drain and set aside.
In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt and pepper until well-coated.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until it's aromatic but not browned.
Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt and pepper, and let the sauce bubble for a few minutes until it begins to thicken.
Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend.
Add the cooked linguine into the skillet and gently toss it in the sauce until every strand is coated. Return the cooked chicken to the pan and stir to combine everything. Finish with parsley. Enjoy!
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