Ingredients:
1 lb boneless, skinless chicken breast, diced
3 tablespoons butter, divided
4 cloves garlic, minced
1 tablespoon olive oil
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped
1/2 teaspoon red pepper flakes (optional)
1/4 cup freshly grated Parmesan cheese
Juice of 1 lemon
8 oz linguine pasta
Instructions:
Cook the Pasta: Cook linguine according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: Heat 1 tablespoon of butter with the olive oil in a large skillet over medium-high heat.
Cook the Chicken: Season diced chicken with salt and pepper. Add to the skillet and cook for 5-7 minutes, stirring occasionally, until golden and fully cooked.
Make Garlic Butter Sauce: Reduce heat to medium and add the remaining 2 tablespoons of butter, minced garlic, and red pepper flakes (if using). Sauté for 1-2 minutes until the garlic is fragrant.
Combine Pasta and Sauce: Add the cooked linguine to the skillet with the garlic butter mixture. Stir in Parmesan cheese, lemon juice, and parsley, tossing to coat evenly.
Serve: Serve warm, garnished with additional Parmesan and parsley if desired.
Servings: 4
Total Time: 25 minutes