Lemon Garlic Butter Chicken with Parmesan Linguine is a rich, zesty dish with tender chicken, creamy pasta, and bold, garlicky flavor!

Why You’ll Love This Recipe

Easy to prepare: Simple ingredients and straightforward steps.
Rich and creamy: The Parmesan linguine pairs beautifully with the tangy chicken.
Perfect for weeknights: Ready in just 35 minutes.
Customizable: Add vegetables or spice to suit your taste.
Restaurant-quality: Enjoy a gourmet meal at home.

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped (for garnish)

For the Parmesan Linguine:

12 oz (340g) linguine
2 tablespoons unsalted butter
1 garlic clove, minced
½ cup (120ml) heavy cream
¾ cup (75g) grated Parmesan cheese
Juice of ½ lemon (about 1½ tablespoons)
Salt and black pepper, to taste
1 teaspoon lemon zest (optional, for extra flavor)

Directions

Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Prepare the Chicken: While the pasta cooks, season the chicken pieces with garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Lemon Garlic Butter Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes. Return the cooked chicken to the skillet, tossing to coat in the sauce. Keep warm.
Prepare the Parmesan Linguine: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream and simmer for 2 minutes. Add the grated Parmesan cheese, lemon juice, and optional lemon zest. Stir until the cheese is melted and the sauce is smooth. Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and black pepper to taste.
Assemble and Serve: Divide the Parmesan linguine among serving plates. Top each with the lemon garlic butter chicken. Garnish with chopped fresh parsley and extra Parmesan cheese, if desired. Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 650 kcal per serving

Variations

Add vegetables: Toss in spinach, cherry tomatoes, or asparagus.
Spicy kick: Add red pepper flakes for heat.
Protein alternatives: Try shrimp or tofu instead of chicken.
Herb options: Substitute parsley with basil or thyme.
Cheese mix: Use a blend of cheeses like mozzarella and Parmesan.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Not recommended as the sauce may separate.
Reheating: Warm gently in a skillet over low heat, adding a splash of cream to refresh the sauce.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs provide a juicier texture and richer flavor.

What can I substitute for heavy cream?
Half-and-half or whole milk can be used, but the sauce will be less rich.

Can I make this recipe gluten-free?
Yes, use gluten-free pasta and ensure other ingredients are gluten-free.

How do I prevent the sauce from becoming too thick?
Reserve pasta water helps adjust the consistency.

Can I make the dish ahead of time?
Yes, but it’s best enjoyed fresh for optimal flavor and texture.

What sides pair well with this dish?
A fresh green salad or garlic bread complements the flavors well.

Can I add extra lemon for a stronger flavor?
Yes, adjust the lemon juice and zest to your taste.

How do I keep the chicken from drying out?
Avoid overcooking; remove once it’s golden and cooked through.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.

Is this dish kid-friendly?
Yes, it’s creamy and mild, but you can adjust the seasoning.

Conclusion

Lemon Garlic Butter Chicken with Parmesan Linguine is a deliciously satisfying meal that blends zesty flavors with creamy pasta. Whether for a cozy dinner or entertaining guests, this dish is sure to impress and become a new favorite in your recipe collection.

Lemon Garlic Butter Chicken with Parmesan Linguine

Author: Chef Clara
Total Time: 35 minutes
Yield: 4 1x

Print Recipe

Description

Lemon Garlic Butter Chicken with Parmesan Linguine is a rich, zesty dish with tender chicken, creamy pasta, and bold, garlicky flavor!

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

Juice of 1 lemon (about 3 tablespoons)

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped (for garnish)

For the Parmesan Linguine:

12 oz (340g) linguine

2 tablespoons unsalted butter

1 garlic clove, minced

½ cup (120ml) heavy cream

¾ cup (75g) grated Parmesan cheese

Juice of ½ lemon (about 1½ tablespoons)

Salt and black pepper, to taste

1 teaspoon lemon zest (optional, for extra flavor)

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Instructions

Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Prepare the Chicken: While the pasta cooks, season the chicken pieces with garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Lemon Garlic Butter Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes. Return the cooked chicken to the skillet, tossing to coat in the sauce. Keep warm.
Prepare the Parmesan Linguine: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream and simmer for 2 minutes. Add the grated Parmesan cheese, lemon juice, and optional lemon zest. Stir until the cheese is melted and the sauce is smooth. Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and black pepper to taste.
Assemble and Serve: Divide the Parmesan linguine among serving plates. Top each with the lemon garlic butter chicken. Garnish with chopped fresh parsley and extra Parmesan cheese, if desired. Serve immediately.

Notes

Use fresh ingredients – Fresh lemon, garlic, and Parmesan make a big difference.
Cook pasta al dente – Helps it absorb the sauce without getting mushy.
Don’t overcook the chicken – Keep it juicy and tender for the best flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Cuisines
Method: Sautéing & Boiling
Cuisine: Italian-American