Creamy Lemon Chicken Linguine

Ingredients

• 11 lb boneless, skinless chicken breast(454g)
• 21 lemon zest(2g)
• 31 lemon juice(48g)
• 40.5 teaspoon Italian seasoning(1g)
• 51 teaspoon salt(6g)
• 60.5 teaspoon black pepper(1g)
• 70.5 teaspoon paprika(1g)
• 85 tablespoon butter(71g)
• 93 clove garlic(9g)
• 102 tablespoon fresh parsley(8g)
• 118 oz linguine(227g)
• 120.75 cup Parmesan cheese, grated(75g)
• 130.5 cup heavy cream(120g)
• 140.5 teaspoon garlic powder(1.5g)

Instructions

1. 1Bring a pot of salted water to a boil. Cook the linguine until tender, then drain and set aside.
2. 2In a bowl, combine the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Mix until evenly coated.
3. 3Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through. Transfer chicken to a plate.
4. 4In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook until fragrant.
5. 5Slowly pour in the heavy cream, stirring. Add garlic powder, salt, and pepper. Simmer until the sauce thickens slightly.
6. 6Add grated Parmesan cheese and stir until the sauce is smooth and creamy.
7. 7Add the cooked linguine to the sauce and toss to coat. Return the chicken to the pan and mix everything together.
8. 8Garnish with chopped fresh parsley and serve warm.