Description

This bright and flavorful dish features tender chicken bites sautéed in a zesty lemon garlic butter sauce tossed with perfectly cooked linguine. Finished with a generous sprinkle of Parmesan and fresh parsley, it’s a quick, satisfying meal that balances tangy, savory, and buttery notes—ideal for a busy weeknight dinner.

Ingredients

Units Scale

For the Chicken Bites:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
(Optional) 1/2 cup all-purpose flour for a light dusting
2 tablespoons olive oil

For the Lemon Garlic Butter Sauce:

4 tablespoons unsalted butter
4 garlic cloves, minced
Juice and zest of 1 lemon
1/4 cup chicken broth (or white wine for extra depth)
1/4 teaspoon red pepper flakes (optional, for a touch of heat)

For the Linguine:

8 ounces linguine pasta
1/2 cup grated Parmesan cheese (plus extra for serving)
2 tablespoons chopped fresh parsley
Salt for pasta water

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Instructions

Prepare the Chicken:
Season the chicken pieces with salt and pepper. (For extra crispiness, lightly dredge the chicken in flour, shaking off any excess.)
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for about 5–7 minutes, until golden and cooked through. Remove chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice, lemon zest, and chicken broth. Allow the sauce to simmer for 1–2 minutes so the flavors meld.
Combine Chicken and Pasta:
Return the chicken to the skillet, tossing to coat in the sauce; let it warm for an additional 2 minutes. Meanwhile, cook the linguine according to the package directions in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Finish the Dish:
Add the drained linguine to the skillet along with the reserved pasta water. Toss gently to combine with the chicken and sauce. Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and lemon juice if needed.

Serve:
Divide among plates and top with extra Parmesan and a sprinkle of parsley. Serve immediately.

Notes

For a lighter crust on the chicken, you can skip the flour dredge.
Adjust the amount of lemon juice to suit your taste for tanginess.
Use homemade chicken broth or a quality store-bought option for a richer sauce.
If you prefer a thinner sauce, add a bit more broth or reserved pasta water.

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: ~500 kcal
Sugar: ~3 g
Sodium: ~600 mg
Fat: ~20 g
Saturated Fat: ~10 g
Unsaturated Fat: ~10 g
Trans Fat: 0g
Carbohydrates: ~50 g
Fiber: ~3 g
Protein: ~35 g
Cholesterol: ~120 mg