Description
A delightful recipe featuring tender lemon garlic butter chicken bites served over savory parmesan linguine. This dish combines succulent chicken cooked in a zesty lemon garlic butter sauce with creamy parmesan-coated linguine, creating a perfect balance of flavors for a satisfying weeknight dinner.
Ingredients
Scale
For the Chicken Bites
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated parmesan cheese (for garnish)
For the Parmesan Linguine
- 8 ounces linguine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken Bites: Pat the chicken pieces dry and season them thoroughly with salt, black pepper, dried oregano, and red pepper flakes if using. This step ensures the chicken is flavorful throughout.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces to the hot oil and cook each side for 3-4 minutes until golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add unsalted butter. Stir in minced garlic and cook for about 30 seconds until fragrant, making sure not to burn the garlic.
- Add Lemon and Combine: Pour in the lemon juice and add the lemon zest, stirring well to blend the flavors. Return the cooked chicken to the skillet and toss to coat it evenly in the lemon garlic butter sauce. Sprinkle with fresh parsley for added freshness.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain the pasta but reserve 1/2 cup of the pasta cooking water for later use.
- Prepare the Parmesan Sauce: In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Slowly add heavy cream and bring it to a gentle simmer, then stir in grated parmesan cheese until the sauce is smooth and creamy.
- Adjust the Sauce: Season the parmesan sauce with salt and black pepper to taste. If the sauce becomes too thick, incorporate some reserved pasta water to reach the desired consistency.
- Toss the Pasta: Add the cooked linguine into the parmesan sauce, tossing well to ensure the pasta is evenly coated with the creamy sauce.
- Assemble the Dish: Plate the parmesan linguine and top it generously with the lemon garlic butter chicken bites. Garnish with extra parmesan cheese and chopped fresh parsley for an appealing finish.
- Serve: Serve the dish warm and enjoy the harmonious blend of zesty chicken and creamy parmesan pasta.
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- Use freshly grated parmesan cheese for the best flavor and texture in the sauce.
- Reserve pasta water is crucial to adjust sauce consistency without diluting flavors.
- You can substitute heavy cream with half-and-half for a lighter version but expect a less creamy sauce.
- Chicken pieces can be substituted with turkey bites if preferred.
