There’s something magical about the combination of garlic, butter, and lemon. Add in juicy, pan-seared chicken and a rich, creamy Parmesan linguine, and you have a meal that feels indulgent but still light and fresh. This Lemon Garlic Butter Chicken with Parmesan Linguine is the perfect balance of comforting and bright flavors, making it a go-to recipe for busy weeknights or special occasions.
What I love most about this dish is how effortlessly it comes together. The chicken is perfectly seasoned and seared to a golden brown before being coated in a luscious lemon garlic butter sauce. Meanwhile, the linguine gets tossed in a silky Parmesan cream sauce with just a hint of citrus to keep things from feeling too heavy. Every bite is packed with flavor, and it’s one of those meals that makes you feel like you’re dining at a cozy Italian restaurant—right from the comfort of your own home.
Ready to bring this delicious meal to your dinner table? Let’s dive in!
Step 1: Cook the Linguine
Before you even think about the chicken, start with the pasta. Linguine is the perfect choice here—it’s sturdy enough to hold the rich Parmesan sauce while still being light and delicate.
- Bring a large pot of salted water to a rolling boil. (Salting the water helps season the pasta from the inside out.)
- Add 12 ounces of linguine and cook according to the package instructions until al dente—tender with a slight bite.
- Before draining, reserve about ½ cup of pasta water. This starchy water will help loosen up the sauce later if needed.
- Drain the pasta and set it aside.
Pro tip: If you’re worried about the pasta sticking together while you finish the rest of the meal, toss it with a tiny bit of olive oil.
Step 2: Prepare the Chicken
Now, let’s talk about the star of the dish—the lemon garlic butter chicken. This chicken is beautifully golden on the outside, tender on the inside, and so flavorful that you’ll want to make it again and again.
- Season the chicken by sprinkling garlic powder, smoked paprika, salt, and black pepper evenly over both sides of four boneless, skinless chicken breasts. This seasoning mix adds warmth and depth to the flavor without overpowering the lemon and garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and fully cooked. (The internal temperature should reach 165°F/74°C for safe eating.)
- Remove the chicken from the skillet and set it aside on a plate.
At this point, your kitchen should already be smelling incredible—garlic, spices, and the rich aroma of seared chicken. But we’re just getting started!
Step 3: Make the Lemon Garlic Butter Sauce
Now that the chicken is beautifully seared and resting, it’s time to make the sauce that will take this dish to the next level. This lemon garlic butter sauce is packed with flavor—it’s rich, tangy, and just garlicky enough to make every bite irresistible.
- In the same skillet you used for the chicken, reduce the heat to medium and melt 2 tablespoons of unsalted butter.
- Add 3 minced garlic cloves and sauté for about 1 minute, just until fragrant. Be careful not to let the garlic burn—it should be soft and golden, not brown.
- Stir in the juice of one lemon (about 3 tablespoons) and 1 teaspoon of lemon zest, scraping up any browned bits from the bottom of the pan. This step adds an incredible depth of flavor to the sauce.
- Let the sauce simmer for 1–2 minutes, allowing the flavors to meld together.
- Return the cooked chicken to the skillet, spooning the sauce over the top to coat each piece. Keep the chicken warm while you finish up the pasta.
At this point, your kitchen smells like a dream—garlic sizzling in butter, fresh lemon cutting through the richness, and the savory aroma of perfectly cooked chicken. The hardest part is resisting the urge to sneak a bite before it all comes together!
Step 4: Make the Parmesan Linguine
Now, onto the pasta! This creamy Parmesan linguine is the perfect partner for the bright, buttery chicken. The sauce is rich yet balanced, with just a touch of lemon to keep things fresh.
- In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat.
- Add 1 minced garlic clove and sauté for about 30 seconds, just until fragrant.
- Stir in ½ cup of heavy cream and let it simmer for 2 minutes, allowing it to thicken slightly.
- Add ¾ cup of grated Parmesan cheese, juice of ½ a lemon (about 1 ½ tablespoons), and 1 teaspoon of lemon zest (if using). Stir until the cheese melts and the sauce is smooth.
- Toss the cooked linguine into the sauce, stirring to coat the pasta evenly. If the sauce feels too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
- Season with salt and black pepper to taste.
This pasta is creamy, cheesy, and just the right amount of tangy from the lemon. It’s a simple sauce, but the flavors are bold and absolutely delicious.
Step 5: Assemble and Serve
Now for the best part—putting it all together!
- Divide the Parmesan linguine among four serving plates.
- Top each plate with a chicken breast, making sure to spoon some of that rich lemon garlic butter sauce over the top.
- Sprinkle with freshly chopped parsley for a pop of color and extra freshness.
- If you’re feeling indulgent, add extra Parmesan cheese on top.
And that’s it—your Lemon Garlic Butter Chicken with Parmesan Linguine is ready to be enjoyed!
This dish is elegant enough for a dinner party yet simple enough for a cozy weeknight meal. The creamy pasta pairs beautifully with the tangy, garlicky chicken, making every bite an explosion of flavor.
Frequently Asked Questions
Before you dive into making this dish, here are some common questions that might help you perfect your Lemon Garlic Butter Chicken with Parmesan Linguine.
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great in this recipe. They tend to be juicier and more forgiving if slightly overcooked. Just adjust the cooking time, as thighs may take a couple of minutes longer to reach an internal temperature of 165°F (74°C).
2. What if I don’t have heavy cream for the pasta?
If you don’t have heavy cream, you can substitute it with half-and-half or even whole milk. Just keep in mind that the sauce won’t be as rich and creamy. If using milk, you might need to add a bit more Parmesan to help thicken the sauce.
3. How do I keep my chicken from drying out?
The key to juicy chicken is not overcooking it. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Also, letting the chicken rest for a few minutes after cooking helps keep it tender and juicy.
4. Can I make this dish ahead of time?
Yes, but it’s best enjoyed fresh. If you need to prepare it ahead, store the chicken and pasta separately in airtight containers. When reheating, add a splash of milk or cream to the pasta to bring back its creamy texture.
5. What can I serve with this dish?
This meal is rich and flavorful, so a simple side dish works best. A light green salad, steamed broccoli, or roasted asparagus would complement it well. A slice of garlic bread is also a great addition if you want to go all out.
6. Can I make this recipe gluten-free?
Yes! Simply swap the linguine for your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, but always check ingredient labels to be sure.
Final Thoughts
This Lemon Garlic Butter Chicken with Parmesan Linguine is a meal that truly delivers on both flavor and comfort. The juicy, seasoned chicken with its buttery lemon sauce pairs perfectly with the creamy, cheesy pasta, creating a dish that feels both indulgent and fresh at the same time.
What makes this recipe even better is how simple it is to put together. In about 30–40 minutes, you can have a restaurant-quality meal on the table—perfect for a weeknight dinner, a cozy date night, or even a special family gathering.
If you try this recipe, I’d love to hear how it turned out! Feel free to share your thoughts, any modifications you made, or what you served it with. Enjoy every bite!
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Lemon Garlic Butter Chicken with Parmesan Linguine
Description
This dish combines tender, pan-seared chicken with a rich lemon garlic butter sauce, served over creamy Parmesan linguine. The bright citrusy notes balance the richness, making it a comforting yet fresh meal perfect for any occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 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 1 ½ tablespoons)
- Salt and black pepper, to taste
- 1 teaspoon lemon zest (optional, for extra flavor)
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 breasts with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken 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 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 chicken to the skillet and spoon the sauce over the top to coat. Keep warm.
Make the Parmesan Linguine
In a large 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 Parmesan cheese, lemon juice, and zest (if using). 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 pepper to taste.
Assemble and Serve
Divide the Parmesan linguine among serving plates. Top each plate with a chicken breast and drizzle with the lemon garlic butter sauce.
Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.
Notes
- For extra flavor, marinate the chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
- If the Parmesan sauce thickens too much, loosen it with additional pasta water or a splash of milk.
- This dish pairs well with a side of roasted vegetables or a crisp green salad.
