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