Lemon Garlic Parmesan Chicken with Creamy Linguine Velveeta Sauce
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons garlic butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon
1/4 cup grated Parmesan cheese, for topping
For the Creamy Linguine:
1 pound linguine pasta
4 tablespoons butter
4 cloves garlic, minced
1 (16 ounce) package Velveeta cheese, cubed
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Pinch of red pepper flakes for a little heat
Directions:
Prepare the Chicken:
Preheat oven to 400°F (200°C).
In a bowl, mix together garlic powder, onion powder, paprika, salt, and pepper.
Rub the spice mixture all over the chicken breasts.
Heat olive oil and garlic butter in an oven-safe skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side, until golden brown.
Squeeze lemon juice over the chicken, then sprinkle with Parmesan cheese.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Cook the Linguine:
While the chicken is baking, cook the linguine according to package directions until al dente. Drain and set aside.
Make the Creamy Velveeta Sauce:
In a large saucepan or pot, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute, until fragrant.
Add the cubed Velveeta cheese, heavy cream, and chicken broth to the saucepan.
Stir continuously until the Velveeta cheese is completely melted and the sauce is smooth and creamy.
Stir in the Parmesan cheese, salt, and pepper. Add red pepper flakes if desired.
Combine and Serve:
Add the cooked linguine to the creamy Velveeta sauce and toss to coat evenly.
Serve the creamy linguine immediately, topped with the baked lemon garlic Parmesan chicken breast. Ensure each portion of pasta is generously coated in the glossy Velveeta sauce, with extra sauce pooling at the bottom.
Cooking Time: 35 minutes | Servings: 4 | Calories: Approximately 850