Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
4 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste
1 tablespoon chopped fresh parsley
For the Parmesan Linguine:
12 oz linguine pasta
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups whole milk
1 cup freshly grated parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
Season chicken breasts with salt, pepper, paprika, and lemon zest.
Heat olive oil and butter in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add chicken breasts to the skillet and cook for 6–7 minutes per side, or until golden and cooked through. Add lemon juice and cook for another 2 minutes, spooning sauce over chicken. Set aside and keep warm.
Cook linguine according to package instructions. Drain and set aside.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and bring to a simmer. Cook until slightly thickened, about 5 minutes.
Stir in parmesan cheese, salt, pepper, and nutmeg. Mix until smooth and creamy.
Toss linguine with the parmesan sauce until fully coated.
Plate creamy linguine and top with lemon garlic butter chicken. Garnish with parsley and serve immediately.