Description
A quick, weeknight-friendly pasta dish with tender chicken, al dente linguine, and a rich garlicky butter sauce. Packed with savory garlic, lemon, and a hint of heat from red pepper flakes. Ready in 25 minutes with simple, pantry-friendly ingredients.
Ingredients
2 boneless chicken breasts, sliced
12 oz linguine
5 garlic cloves, minced
5 tbsp unsalted butter
1 cup chicken broth
1 tbsp olive oil
1 tsp red pepper flakes (optional)
1 lemon, zested and juiced (about 2 tbsp juice)
Salt and black pepper to taste
Fresh parsley or basil for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped chicken and cook 4-5 minutes until browned.
Push chicken to one side, add butter and sauté garlic 30 seconds until fragrant. Add red pepper flakes (if using).
Deglaze the pan with chicken broth, scraping up browned bits. Stir in lemon zest, juice, and chicken.
Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water.
Toss hot pasta directly in the skillet with sauce, adding reserved pasta water as needed to create a glossy, clinging sauce. Season to taste.
Garnish with fresh herbs before serving.
Notes
Substitute chicken thighs for richer flavor.
Add steamed broccoli or cherry tomatoes for extra vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1 1/2 cups)
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg