Lemon Garlic Butter Chicken with Parmesan Linguine

Ingredients

For the Chicken

– 4 boneless, skinless chicken breasts
– 1 teaspoon garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 Tbsp extra virgin olive oil
– 2 Tbsp butter
– 3 garlic cloves (minced)
– Juice of 1 lemon (approx 3 Tbsp)
– 1 tsp lemon zest
– 2 Tbsp fresh parsley (for garnish)

For the Linguine

– 12 oz linguine
– 2 Tbsp butter
– 1 garlic clove, minced
– 1/2 c heavy cream
– 3/4 c grated parmesan cheese
– juice of 1/2 lemon (approx 1 1/2 tbsp)
– salt and black pepper
– 1 tsp lemon zest

Directions

1. Bring a large pot of water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside

2. Prepare the chicken. While the pasta cooks, season the chicken with spices. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temp of 165 degrees F). Remove the chicken and set aside.

3. Make the Lemon Garlic Butter Sauce. In the same skillet reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute. Store in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Return the chicken to the skillet and spoon the sauce over the top to coat. Keep warm.

4. Make the Parmesan Linguine. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Store in the heavy cream and simmer for 2 minutes. Add the parmesan cheese, lemon juice, and zest. Stir until the cheese is melted and the sauce is smooth. Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.

5. Assemble and serve. Divide the pasta among serving plates. Top each plate with a chicken breast and drizzle with the lemon garlic butter sauce. Garnish with fresh parsley and serve.