Lemon Garlic Butter Chicken over Parmesan Linguine
A delightful dish featuring juicy chicken thighs seared to perfection, tossed with garlic, lemon butter, and served over cheesy linguine for a perfect meal any night.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken thighs
- 8 oz linguine Can substitute with fettuccine or spaghetti
- 3 tbsp butter Use unsalted for better control of seasoning
- 3 cloves garlic, minced Adjust based on preference
- 1 piece lemon, juiced + 1 tsp zest Fresh lemon is recommended
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes Optional, for spice
- 1/2 cup grated parmesan cheese For tossing with pasta
Instructions
Cooking Pasta
- Boil linguine until al dente. Reserve 1/2 cup pasta water, then drain.
Searing Chicken
- Season chicken with salt and pepper.
- In a skillet, heat olive oil over medium-high.
- Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, melt butter.
- Add garlic, lemon juice, zest, and red pepper flakes. Stir for 1–2 minutes.
Combining Ingredients
- Add chicken back to the skillet to glaze with sauce.
- Toss cooked pasta with parmesan and a splash of reserved pasta water.
Serving
- Plate pasta, top with chicken, drizzle sauce, and garnish with parsley.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat with a splash of water or broth to keep pasta moist. You can also switch chicken thighs for chicken breasts or a mix of favorite vegetables for a vegetarian option.