Lemon Garlic Butter Chicken with Parmesan Linguine

This Lemon Garlic Butter Chicken with Parmesan Linguine dish is a perfect combination of creamy, zesty, and savory flavors. Tender chicken bites are coated in a rich lemon garlic butter sauce, then paired with Parmesan-infused linguine for a comforting yet elegant meal. It’s easy to prepare, making it great for both weeknight dinners and special occasions.

Why I Love This Recipe

I love how this dish brings together bright lemon, rich butter, and creamy Parmesan in one satisfying plate. The chicken stays juicy and flavorful thanks to the marinade, while the linguine absorbs all the delicious sauce. It’s a restaurant-quality meal that I can make at home with simple ingredients. Plus, it’s ready in about 35 minutes, making it an excellent option for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

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

Zest and juice of 1 lemon

1/2 tsp Italian seasoning

1/2 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

2 tbsp butter

2 cloves garlic, minced

For the Parmesan Linguine:

8 oz linguine

2 tbsp butter

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup reserved pasta water

1 tbsp chopped parsley, for garnish

Salt and pepper, to taste

Directions

Prepare the Chicken:

In a bowl, mix the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper. Coat evenly.

Heat 2 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the marinated chicken to the skillet and cook for 5-7 minutes until golden brown and fully cooked. Remove from heat and set aside.

Cook the Linguine:

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente.

Reserve 1/4 cup of pasta water before draining.

Prepare the Parmesan Sauce:

In the same skillet, melt 2 tbsp butter over medium heat. Add the heavy cream and reserved pasta water, letting it simmer for about 2 minutes.

Stir in the Parmesan cheese, whisking until the sauce becomes creamy. Season with salt and pepper to taste.

Combine the Pasta and Chicken:

Add the cooked linguine to the skillet, tossing to coat it evenly in the sauce.

Stir in the cooked chicken pieces.

Serve:

Garnish with fresh parsley and extra Parmesan if desired.

Serve immediately and enjoy!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Variations

Spicy Kick: I add red pepper flakes for some heat.

Extra Veggies: Sometimes, I toss in spinach, cherry tomatoes, or mushrooms for added texture and nutrients.

Lighter Version: I substitute half-and-half for heavy cream and use whole wheat linguine.

Gluten-Free Option: I use gluten-free pasta without sacrificing flavor.

Cheese Swap: For a sharper taste, I use Pecorino Romano instead of Parmesan.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: I warm it on the stovetop over low heat with a splash of cream or broth to maintain creaminess. The microwave works too, but I stir frequently to prevent the sauce from separating.

Freezing: I don’t recommend freezing this dish, as the creamy sauce may not hold up well when thawed.

Related Recipes:

• Garlic Parmesan Chicken Pasta Bake
• Garlic Parmesan Chicken
• Creamy Garlic Parmesan White Sauce

FAQs

How can I make this dish dairy-free?

I swap out the butter for olive oil and use coconut cream or a dairy-free alternative instead of heavy cream and Parmesan.

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless chicken thighs for extra juiciness. They may take a minute or two longer to cook.

What can I serve with this dish?

A fresh green salad, garlic bread, or roasted vegetables pair perfectly with this meal.

Can I make this ahead of time?

I cook the chicken and pasta separately and store them in the fridge. When ready to serve, I reheat the sauce, add the pasta and chicken, and toss everything together.

How do I prevent the sauce from getting too thick?

If the sauce thickens too much, I stir in a little extra reserved pasta water or milk to loosen it up.

Conclusion

This Lemon Garlic Butter Chicken with Parmesan Linguine is a creamy, zesty, and satisfying dish that’s simple to make yet tastes gourmet. It’s perfect for a quick dinner but fancy enough for special occasions. With its rich flavors and easy prep, I always come back to this recipe when I want something comforting and delicious.

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