Name: Lemon Garlic Butter Chicken With Parmesan Linguine Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; ½ tsp garlic powder; 2 tbsp unsalted butter; 1 tbsp olive oil; 4 cloves garlic, minced; ½ cup chicken broth; 2 tbsp lemon juice; ½ tsp red pepper flakes (optional); ¼ cup heavy cream; ¼ cup grated Parmesan cheese; 2 tbsp chopped fresh parsley; 8 oz linguine; 2 tbsp unsalted butter; ½ cup heavy cream; ½ cup grated Parmesan cheese; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 1 tbsp lemon zest

There's something magical about the combination of lemon, garlic, and butter that instantly transforms any dish into a comforting masterpiece. And when you pair it with tender, juicy chicken and a bed of parmesan-infused linguine, you get a meal that's both indulgent and refreshing.

I first made this dish on a whim when I needed a quick yet impressive dinner for a last-minute gathering. The result? A creamy, zesty, and garlicky pasta that had everyone scraping their plates. Now, it’s my go-to for busy weeknights and cozy weekends alike.

Why You'll Love This Lemon Garlic Butter Chicken With Parmesan Linguine

Get ready to fall in love with this restaurant-worthy meal that comes together in under 40 minutes. It’s packed with bright, bold flavors, yet it’s simple enough for a stress-free dinner.

First, it's incredibly easy to make. With just a handful of pantry staples, you can whip up a delicious, satisfying meal without breaking a sweat.

It’s also bursting with fresh, vibrant flavors. The tangy lemon cuts through the richness of the butter and parmesan, creating a perfectly balanced bite every time.

And let’s not forget how versatile it is. Whether you’re using chicken breasts, thighs, or even shrimp, this recipe adapts beautifully to whatever you have on hand.

Ingredients Notes

The magic of this Lemon Garlic Butter Chicken With Parmesan Linguine comes from its carefully selected ingredients, each playing a crucial role in the dish’s bold and comforting flavors.

Chicken is the star of the show. I prefer using boneless, skinless chicken breasts because they cook quickly and absorb the flavors beautifully. If you prefer a juicier option, boneless thighs work just as well.

Linguine provides the perfect pasta base. Its long, silky strands hold onto the garlicky butter sauce, ensuring every bite is coated in rich, cheesy goodness. Feel free to swap with fettuccine or spaghetti if needed.

Fresh garlic is non-negotiable! It infuses the butter with an irresistible aroma and adds a depth of flavor that pre-minced garlic just can’t match.

Lemon juice and zest bring brightness to the dish. Freshly squeezed lemon juice enhances the flavors, while the zest adds a concentrated citrusy punch that ties everything together.

Parmesan cheese melts into the pasta, creating a luscious, creamy sauce. Opt for freshly grated parmesan for the best texture and taste.

A large skillet and a pasta pot are all you need to bring this dish to life. A microplane zester is handy for getting that perfect lemon zest!

How To Make This Lemon Garlic Butter Chicken With Parmesan Linguine

Creating this dish is simpler than you might think, yet the flavors make it taste like you’ve spent hours in the kitchen.

Start by cooking your linguine in well-salted boiling water until al dente. Reserve about a cup of pasta water before draining—it’s the secret to a silky sauce.

While the pasta cooks, prepare the chicken. Season both sides with salt, pepper, and a touch of paprika for warmth. Heat a large skillet over medium-high heat with butter and a drizzle of olive oil. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Once done, transfer to a plate and cover loosely with foil.

In the same skillet, make the garlic butter sauce. Add a little more butter, followed by minced garlic. Let it cook until fragrant, about 30 seconds, then stir in the lemon juice and zest. Scrape up any flavorful bits from the bottom of the pan.

Next, bring it all together. Add the drained pasta to the skillet, tossing it in the garlic butter sauce. Sprinkle in freshly grated parmesan and a splash of reserved pasta water, stirring until the sauce coats every strand perfectly.

Finally, slice the rested chicken and place it atop the pasta. Garnish with extra parmesan, chopped parsley, and an extra squeeze of lemon juice for an extra burst of flavor.

Storage Options

If you have leftovers (which is rare in my house!), store them properly to keep the flavors intact.

For the best results, store the pasta and chicken separately in airtight containers. The pasta can be refrigerated for up to 3 days, while the chicken stays fresh for about 4 days.

Reheat the pasta gently in a skillet over low heat with a splash of water or broth to revive the sauce. For the chicken, warm it in the oven at 300°F for about 10 minutes to keep it juicy.

Variations and Substitutions

This recipe is delicious as is, but there are plenty of ways to switch things up.

Want to make it even creamier? Add a splash of heavy cream to the sauce just before tossing in the pasta.

Looking for a low-carb option? Swap the linguine for zucchini noodles or spaghetti squash.

Prefer a spicier kick? Add red pepper flakes to the garlic butter sauce for a subtle heat that balances the richness.

No chicken? Shrimp, salmon, or even tofu make fantastic protein swaps that still soak up all the delicious flavors.

This Lemon Garlic Butter Chicken With Parmesan Linguine is one of those dishes that never fails to impress. Whether you’re making it for a special occasion or a weeknight treat, it’s bound to become a favorite in your home!