Ingredients
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (optional, for gentle heat)
• Salt & black pepper to taste
Lemon Parmesan Linguine:
• 8 oz linguine (or 6 oz for lighter serving; zucchini noodles for low-carb)
• ¼ cup reserved pasta water
• Zest and juice of 1 lemon
• ½ cup freshly grated Parmesan (plus extra for serving)
• 2 tbsp chopped fresh parsley
• Optional: 1 tbsp capers for briny pop
Instructions
- Cook linguine al dente per package; reserve ¼ cup pasta water before draining.
- While pasta cooks, season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 mins total until golden and cooked through. Transfer to a plate.
- In same skillet, melt butter. Add garlic and red pepper flakes; sauté 30–60 sec until fragrant (don’t brown!). Return chicken to pan; toss to coat.
- Add drained linguine, lemon zest, lemon juice, and Parmesan. Toss vigorously, adding splashes of pasta water as needed to create a silky, clinging sauce.
- Stir in parsley (and capers, if using). Taste—adjust with salt, extra lemon, or Parmesan.
- Serve immediately, topped with extra Parmesan and a sprinkle of parsley.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4
Calories: 560, Net Carbs: 48g, Fats: 24g, Protein: 38g
(Low-carb swap: Use 3 medium zucchini, spiralized → net carbs drop to ~11g/serving)