Lemon garlic butter chicken served with creamy parmesan linguine is the kind of dinner that feels restaurant-worthy but is easy enough for any night of the week. Juicy, golden chicken breasts are cooked in a zesty garlic butter sauce and paired with tender linguine tossed in a silky parmesan cream sauce. It’s rich, bright, and completely satisfying from the first bite to the last.
Why You’ll Love This Recipe
I love this recipe because it brings together bold, comforting flavors with very little effort. The lemon and garlic bring freshness, the butter and cream add richness, and the parmesan ties everything together. The chicken is juicy and flavorful, while the pasta is creamy and indulgent—it's the perfect pairing for a cozy dinner or when I want to impress without a lot of fuss.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Lemon Garlic Butter Chicken:
- Boneless skinless chicken breasts (or thighs)
- Salt and pepper
- Garlic powder
- Paprika (optional)
- Olive oil
- Butter
- Garlic (minced)
- Lemon juice and zest
- Fresh parsley (for garnish)
For the Creamy Parmesan Linguine:
- Linguine pasta
- Heavy cream
- Butter
- Garlic (minced)
- Grated parmesan cheese
- Salt and pepper
- Reserved pasta water (as needed for thinning)
- Optional: extra herbs or crushed red pepper for garnish
Directions
- Cook the Pasta:
I bring a large pot of salted water to a boil and cook the linguine until al dente. I reserve about 1 cup of pasta water before draining. - Prepare the Chicken:
I season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
In a skillet over medium heat, I heat olive oil and sear the chicken until golden and cooked through (about 5–6 minutes per side).
I remove the chicken and set it aside. - Make the Lemon Garlic Butter Sauce:
In the same skillet, I reduce the heat and melt butter. I add minced garlic and cook until fragrant.
I stir in lemon juice and zest, scraping up any browned bits from the pan.
I return the chicken to the skillet to coat in the sauce, then turn off the heat and cover to keep warm. - Make the Creamy Parmesan Sauce:
In a separate saucepan, I melt butter and sauté garlic until fragrant.
I pour in the cream and simmer gently for 2–3 minutes.
I stir in grated parmesan and whisk until smooth. I season with salt and pepper and add a splash of pasta water to reach the perfect creamy consistency. - Combine and Serve:
I toss the cooked linguine in the parmesan sauce until fully coated.
I plate the creamy pasta and top with lemon garlic butter chicken, spooning any extra sauce over the top.
I finish with fresh parsley and a little extra parmesan before serving.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prep and 25–30 minutes to cook, so I have a beautiful dinner ready in under 45 minutes.
Variations
- I sometimes add spinach or cherry tomatoes to the pasta for extra color and freshness.
- Grilled or baked chicken also works if I want to lighten it up.
- Shrimp or salmon are great substitutes for the chicken if I’m craving seafood.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat the chicken and pasta gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce. I avoid overheating so the chicken stays tender and the sauce stays smooth.
FAQs
Can I use half and half instead of heavy cream?
Yes, I’ve used half and half—it still makes a creamy sauce, though slightly less rich.
What’s the best pasta substitute for linguine?
Fettuccine, spaghetti, or even penne all work well. I just adjust the cooking time accordingly.
How do I keep the chicken from drying out?
I don’t overcook it—just 5–6 minutes per side depending on thickness. I let it rest briefly before slicing.
Can I make the sauce ahead of time?
You can, but I prefer making it fresh since it thickens as it sits. Reheating with a splash of pasta water helps revive it if needed.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta and check that all ingredients are gluten-free.
Conclusion
Lemon garlic butter chicken with creamy parmesan linguine is one of those meals that feels like a treat but is simple enough to whip up on a weeknight. It’s bright, buttery, and satisfying in all the right ways. Whether I’m cooking for guests or treating myself, this dish never fails to impress.
Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
This lemon garlic butter chicken with creamy parmesan linguine is a restaurant-style dinner made right at home. Juicy, golden chicken is coated in a buttery, citrus-infused sauce and served over rich, cheesy linguine for a comforting and elegant meal that’s ready in under 45 minutes.
Ingredients
- For the Lemon Garlic Butter Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tsp garlic powder
- ½ tsp paprika (optional)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp lemon juice + 1 tsp lemon zest
- Fresh parsley, chopped (for garnish)
- For the Creamy Parmesan Linguine:
- 8 oz linguine pasta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper, to taste
- Reserved pasta water (as needed for thinning)
- Optional: chopped herbs or red pepper flakes for garnish
Instructions
- Cook the pasta: Boil linguine until al dente, reserving 1 cup pasta water before draining.
- Prepare chicken: Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet and cook chicken 5–6 minutes per side until golden and fully cooked. Remove and set aside.
- Make the lemon garlic butter sauce: In the same skillet, melt butter, add minced garlic, lemon juice, and zest. Stir and scrape up browned bits. Return chicken to skillet to coat in sauce.
- Make the parmesan sauce: In a separate saucepan, melt butter and sauté garlic. Add cream and simmer for 2–3 minutes. Stir in Parmesan and season to taste. Add pasta water to loosen sauce if needed.
- Toss pasta in the sauce until fully coated.
- Plate pasta and top with sliced chicken, spooning over extra lemon garlic butter sauce. Garnish with parsley and extra cheese if desired.
Notes
- Add sautéed spinach or cherry tomatoes for color and nutrition.
- Swap chicken for shrimp or salmon for a seafood twist.
- Half and half can be used instead of heavy cream for a lighter sauce.
