Lemon Butter Chicken And Parmesan Fettuccini

Ingredientes

1 Ib boneless, skinless chicken breast, cut into bite-sized pieces

Zest and juice of 1 lemon 1/2 tsp Italian seasoning Salt and pepper, to taste 1/2 tsp paprika

3 tbsp butter, divided

3 cloves garlic, minced

Fresh parsley, chopped, for garnish 8 oz linguine

2 tbsp butter

5/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste 1/2 tsp garlic powder

Fresh parsley, chopped, for garnish

Instruções

Bring a pot of salted water to a boil and cook the linguine until tender. Drain it well and set it aside while you prepare the rest of the dish.

Place the chicken pieces in a bowl and coat them with the lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Mix until everything is evenly seasoned.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and let it cook, turning occasionally, until it's golden on the outside and fully cooked through. Transfer the chicken to a plate and set it aside.

In the same skillet, add the remaining 2 tablespoons of butter and let them melt. Stir in the minced garlic and cook just until it becomes aromatic.

Slowly pour in the heavy cream, stirring as you go. Sprinkle in the garlic powder, salt, and pepper, then let the sauce simmer until it starts to thicken slightly.

Add the Parmesan cheese and stir until the sauce becomes smooth, creamy, and rich.

Gently fold the cooked linguine into the sauce so the noodles are fully coated, then add the chicken back to the pan and mix everything together.

Sprinkle fresh parsley over the top and serve while it's warm.