Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
A flavorful dish combining tender chicken bites in a rich garlic butter sauce with al dente linguine topped with savory Parmesan, perfect for a quick weeknight dinner.
Ingredients
For the Chicken
- 1 lb chicken breast, perfectly cut into tender, bite-sized pieces Ensure even cuts for uniform cooking
- 2 tbsp unsalted butter For a creamy richness
- 2 tbsp olive oil Adds a fragrant earthiness
- 4 cloves garlic, finely minced Releases an aromatic essence
- 1 whole lemon, juiced Adds a zesty brightness
- 1 tsp lemon zest Provides an extra layer of citrusy flavor
- 1 tsp Italian seasoning Infuses the dish with warm aromas
- 1/2 tsp salt Enhances overall taste
- 1/4 tsp black pepper Adding the right amount of heat
- 1/2 tsp red pepper flakes (optional) For those who enjoy a little kick
- 2 tbsp fresh parsley, chopped Adds a pop of color and freshness
For the Pasta
- 8 oz linguine pasta, cooked al dente For that just-right texture
- to taste Grated Parmesan cheese for serving Provides a nutty finish
Instructions
Preparation
- Begin by cutting the chicken breast into bite-sized pieces and setting them aside.
- In a pot of salted boiling water, cook the linguine according to the package instructions. Once it reaches an al dente texture, drain it and set it aside.
Cooking
- Heat a large skillet over medium heat. Add the unsalted butter and olive oil, letting them melt together.
- Introduce minced garlic and sauté for about 1 minute until golden.
- Add the chicken pieces to the skillet. Season with lemon juice, lemon zest, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes until browned and cooked through.
- Add the drained linguine to the skillet and toss together, ensuring every piece of pasta is well-coated.
- Stir in chopped parsley and remove the skillet from heat.
Serving
- Serve hot, topped generously with grated Parmesan cheese.
Notes
Tip: Always taste and adjust seasoning as needed; every palate is different. Store leftovers in an airtight container in the fridge for up to 3 days.