Description: This delightful dish combines succulent lemon garlic butter chicken cutlets with a creamy, decadent Parmesan linguine. It’s a comforting yet vibrant meal, perfect for a weeknight dinner or a special occasion. The bright lemon flavor complements the richness of the Parmesan, creating a balanced and unforgettable culinary experience.
Ingredients:
For the Chicken:
- 2 large chicken breasts, sliced into cutlets (about ¼ inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Zest of 1 lemon, finely grated
- 2 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 3 cloves garlic, minced
- Juice of 1 lemon, freshly squeezed
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Parmesan Linguine:
- 8 ounces linguine pasta
- 2 tablespoons butter, unsalted
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated (not the pre-grated kind)
- Salt and pepper to taste
- Extra parsley for garnish
Preparation:
Step 1: Prepare the Chicken Cutlets:
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally into two thin cutlets. This ensures even cooking and tender results. Pat the chicken cutlets dry with paper towels. This is crucial for achieving a nice sear. In a small bowl, combine salt, pepper, garlic powder, and lemon zest. Evenly sprinkle this mixture over both sides of the chicken cutlets, gently pressing the seasonings into the meat. Allow the chicken to sit for at least 10 minutes to absorb the flavors.
Step 2: Cook the Linguine:
Bring a large pot of salted water to a rolling boil. The water should be generously salted – it should taste like the ocean. Add the linguine pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, meaning the pasta should be firm to the bite, not mushy. Reserve ½ cup of the pasta water before draining. This starchy water is liquid gold and will help create a creamy sauce. Drain the linguine thoroughly and set aside.
Step 3: Sear the Chicken:
In a large skillet (preferably non-stick) over medium heat, add the olive oil and butter. Allow the butter to melt completely and the oil to shimmer. Carefully place the seasoned chicken cutlets into the hot skillet, ensuring they are not overcrowded. Overcrowding the pan will lower the temperature and prevent a good sear. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. In the last minute of cooking, add the minced garlic to the skillet and cook until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it will become bitter.
Step 4: Create the Lemon Butter Sauce:
Once the chicken is cooked through, remove the skillet from the heat. Squeeze the juice of one lemon over the chicken and stir to coat. The lemon juice will deglaze the pan, lifting up any flavorful browned bits from the bottom. This adds depth and richness to the sauce.
Step 5: Prepare the Parmesan Cream Sauce:
In a separate pan (while the chicken is resting), melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.
Step 6: Combine Pasta and Sauce:
Add the cooked linguine to the Parmesan cream sauce and toss gently to coat. If the sauce is too thick, add the reserved pasta water a little at a time, stirring until the desired consistency is reached. The pasta water will help emulsify the sauce and create a silky smooth texture.
Step 7: Assemble and Serve:
Plate the creamy Parmesan linguine and top with the lemon garlic butter chicken cutlets. Garnish with fresh chopped parsley and a sprinkle of extra grated Parmesan cheese, if desired. Serve immediately and enjoy!
Why You Will Love This Recipe:
This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a winner for several reasons:
- Flavor Explosion: The combination of zesty lemon, aromatic garlic, rich butter, and savory Parmesan creates a symphony of flavors that will tantalize your taste buds.
- Relatively Quick and Easy: While it looks impressive, this dish can be prepared in under an hour, making it perfect for busy weeknights.
- Versatile: You can easily customize this recipe to your liking. Add vegetables like asparagus or spinach to the pasta for extra nutrition.
- Comfort Food with a Twist: It’s a classic comfort food dish with a bright, refreshing lemon twist that elevates it to the next level.
- Crowd-Pleaser: This recipe is sure to impress your family and friends. It’s perfect for dinner parties or special occasions.
Serving Suggestions:
- Serve with a side of steamed asparagus or broccoli for a complete and balanced meal.
- A simple green salad with a light vinaigrette dressing would be a refreshing complement to the richness of the pasta.
- Crusty bread, such as garlic bread or Italian bread, is perfect for soaking up the delicious sauce.
- A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would pair beautifully with this dish.
Tips:
- Pound the Chicken: Gently pound the chicken cutlets to an even thickness for faster and more even cooking. You can place the chicken between two sheets of plastic wrap or in a Ziploc bag before pounding.
- Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Fresh Ingredients are Key: Using fresh lemon juice, garlic, and Parmesan cheese will make a significant difference in the flavor of the dish.
- Adjust the Lemon to Taste: If you prefer a more pronounced lemon flavor, you can add more lemon zest or juice to the chicken or the sauce.
- Make it Vegetarian: Omit the chicken and add sautéed vegetables like mushrooms, bell peppers, or zucchini to the pasta for a vegetarian version.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving – Approximate):
- Calories: ~620
- Protein: ~45g
- Sodium: ~800mg (depending on the amount of salt added)
Conclusion:
Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a delightful and satisfying dish that is sure to become a family favorite. The bright flavors and creamy texture make it a truly special meal. With its relatively quick preparation time and easy-to-follow instructions, it’s a perfect choice for both weeknight dinners and special occasions. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!
Questions and Answers:
Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use chicken thighs. Boneless, skinless chicken thighs would work best. Keep in mind that chicken thighs take a bit longer to cook than chicken breasts, so adjust the cooking time accordingly. Ensure the internal temperature reaches 175°F (80°C) for thighs.
Q2: Can I make this recipe ahead of time?
A: While the components of the dish can be made ahead, it is best served fresh. If you want to prep in advance, you can prepare the chicken cutlets and the lemon butter sauce separately and store them in the refrigerator. You can also cook the pasta and toss it with a little olive oil to prevent it from sticking. However, the Parmesan cream sauce is best made just before serving, as it can thicken and become less smooth upon reheating. When ready to serve, reheat the chicken and sauce, cook the pasta, and combine everything.
Q3: I don’t have heavy cream; can I use milk instead?
A: While you can use milk, the sauce won’t be as rich and creamy. For best results, stick to heavy cream. If you absolutely must substitute, use whole milk and consider adding a tablespoon of cream cheese to help thicken the sauce. Be careful not to boil the milk, as it can curdle.
Q4: Can I add vegetables to the pasta?
A: Absolutely! Adding vegetables is a great way to boost the nutritional value of this dish. Asparagus, spinach, broccoli, mushrooms, bell peppers, and zucchini are all excellent choices. Simply sauté the vegetables in a separate pan or add them to the Parmesan cream sauce a few minutes before adding the pasta.
Q5: How can I make this dish spicier?
A: If you like a little heat, you can add a pinch of red pepper flakes to the Parmesan cream sauce or to the chicken seasoning. You could also use a clove of minced red chili along with the garlic while cooking the chicken. Start with a small amount and adjust to your preference.
