This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is your new weeknight dinner hero! With juicy, lemon-zested chicken and a rich, cheesy pasta, it strikes a perfect balance between zesty brightness and cozy comfort. Golden bites of seasoned chicken are seared in a garlicky butter sauce that’s both indulgent and fragrant, while the creamy Parmesan linguine provides the perfect base for all that flavor to shine. Every forkful is silky, savory, and satisfying.
This dish is ideal whether you’re cooking for a hungry family, hosting friends, or simply treating yourself to something a little special after a long day. It looks and tastes gourmet but comes together with pantry staples and minimal prep. The bonus? It all cooks quickly and easily, leaving you more time to enjoy it and less time cleaning up.
Why You’ll Love Lemon Garlic Butter Chicken with Creamy Parmesan Linguine
- Full of flavor: A dreamy blend of lemon, garlic, butter, and Parmesan.
- Quick and easy: Comes together in under 40 minutes from start to finish.
- One-pan friendly: Chicken and pasta components can be prepped together for convenience.
- Impressive but simple: Perfect for weeknights, date nights, or casual entertaining.
- Customizable: Swap out proteins or pasta types, or toss in veggies.
- Satisfying and comforting: Creamy, cheesy, and full of soul-warming goodness.
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Zest and juice of 1 lemon
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- ½ teaspoon paprika (for warm color and flavor)
- 3 tablespoon butter, divided
- 3 cloves garlic, minced
- Fresh parsley, chopped, for garnish
For the Pasta:
- 8 oz linguine (or pasta of choice)
- 2 tablespoon butter
- ¾ cup grated Parmesan cheese (freshly grated is best)
- ½ cup heavy cream
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- Reserved pasta water (start with ½ cup)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve ½ cup of pasta water before draining. Set pasta aside.
- Prepare the Chicken
- In a bowl, combine chicken pieces with lemon zest, Italian seasoning, paprika, salt, and pepper. Toss to coat evenly.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and sear for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Remove chicken and set aside.
- Make the Garlic Butter Sauce
- In the same skillet, add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant and just golden. Don’t let it burn.
- Build the Creamy Parmesan Sauce
- Reduce heat to low. Stir in heavy cream, Parmesan cheese, and garlic powder. Add reserved pasta water gradually to loosen the sauce. Simmer for 2–3 minutes, stirring until smooth and slightly thickened.
- Combine and Serve
- Add drained pasta to the sauce, tossing gently to coat. Return chicken to the pan and pour in lemon juice. Stir everything together and cook for 1–2 more minutes until heated through.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Garnish with fresh parsley and serve immediately. Optional: Add extra Parmesan on top.
Serving and Storage Tips
- Serve hot and fresh: Best enjoyed right after combining pasta and sauce.
- Meal pairing: Serve with garlic bread, a fresh green salad, or roasted vegetables.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating tips: Add a splash of milk or cream when reheating to keep the sauce creamy and smooth.
- Freezing not recommended: The cream sauce may separate upon thawing.
Helpful Notes
- Use fresh lemon juice: Bottled lemon juice doesn’t give the same zing.
- Watch the garlic: Burnt garlic can overpower the dish with bitterness.
- Thin or thicken sauce: Adjust consistency with more or less pasta water.
- Switch it up: Try using shrimp, turkey, or even sautéed mushrooms for a meatless twist.
- Double the sauce: For extra creaminess, you can easily scale the sauce portion up.
Frequently Asked Questions
- Can I use another type of pasta?
Yes! Fettuccine, penne, spaghetti, or even gluten-free pasta will all work. - What if I don’t have heavy cream?
You can use half-and-half, whole milk, or even evaporated milk in a pinch, though the sauce may be a bit less rich. - Can I make this ahead of time?
It’s best served fresh, but you can prep the chicken and sauce ahead and combine just before serving. - Can I add vegetables?
Absolutely. Spinach, broccoli, sun-dried tomatoes, or peas make great additions. - Is this dish spicy?
No, but if you want heat, add a pinch of red pepper flakes while sautéing the garlic.
Final Thoughts
This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is the kind of dish that hits all the right notes—bright lemon, buttery garlic, rich cheese, and perfectly cooked pasta. It’s indulgent without being heavy and full of fresh, vibrant flavor. Ideal for family dinners, cozy date nights, or when you just need a meal that feels a little special, this recipe is one you’ll return to again and again. Don’t forget the extra sprinkle of Parmesan and a squeeze of lemon—it’s the little things that make it magical!
Lemon Garlic Butter Chicken with Creamy Parmesan Linguine
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- Zest and juice of 1 lemon
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- ½ teaspoon paprika
- 3 tablespoon butter divided
- 3 cloves garlic minced
- Fresh parsley chopped (for garnish)
For the Pasta:
- 8 oz linguine
- 2 tablespoon butter
- ¾ cup grated Parmesan cheese
- ½ cup heavy cream
- Salt and pepper to taste
- ½ teaspoon garlic powder
- Reserved pasta water start with ½ cup
- Fresh parsley chopped (for garnish)
Instructions
- Cook pasta until al dente; reserve ½ cup water, drain and set aside.
- Season chicken with lemon zest, seasoning, salt, pepper, and paprika. Sauté in 2 tablespoon butter until cooked through. Remove and set aside.
- Add remaining butter and garlic to skillet. Sauté until fragrant.
- Stir in cream, Parmesan, garlic powder, and reserved pasta water. Simmer until thickened.
- Toss pasta in sauce. Add chicken and lemon juice. Combine, garnish with parsley, and serve hot.
Notes
- Use fresh lemon juice for the best flavor.
- Add vegetables like spinach or broccoli if desired.
- Reheat with a splash of cream to keep the sauce smooth.
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