If there ever was a dish that could instantly transport you to a cozy trattoria or an inviting family kitchen, it’s this Lemon Garlic Butter Chicken with Creamy Parmesan Linguine. Picture juicy, golden seared chicken bathed in buttery lemon-garlic flavors, nestled atop luscious strands of pasta cloaked in a rich, Parmesan-laced cream sauce. Each bite is vibrant and comforting all at once. Whether you’re looking to wow dinner guests or simply treat yourself on a weeknight, this recipe brings big flavor with minimal fuss. Let’s dive into why Lemon Garlic Butter Chicken with Creamy Parmesan Linguine deserves a spot in your regular dinnertime rotation!

Lemon Garlic Butter Chicken with Creamy Parmesan Linguine Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the luxuriously layered flavors—this recipe relies on a handful of humble, everyday ingredients. Each one plays a key role: balancing richness, lending brightness, or ensuring that irresistible, restaurant-quality finish.

Chicken breasts: When halved, they cook evenly and soak up all those lovely seasonings without drying out.
Salt and black pepper: Simple but essential to wake up all the natural flavors in chicken and sauce.
Garlic powder and paprika: Adds warmth and depth, giving the chicken a subtle, smoky edge.
Olive oil: Helps achieve that golden sear and infuses every bite with Mediterranean flair.
Unsalted butter: The star for silky sauce and irresistible pan drippings.
Fresh garlic: Nothing beats the savory punch of real garlic—don’t skimp here!
Lemon juice: Just-squeezed for zingy brightness that cuts through the richness.
Fresh parsley: Optional, but a little sprinkle adds freshness and color.
Linguine pasta: Perfectly suited for clinging on to that creamy sauce—cook just to al dente.
Heavy cream: This is what makes the sauce so luxuriously smooth and indulgent.
Grated Parmesan cheese: Nutty, salty, and melt-in-your-mouth—fresh-grated is best if you can swing it.
Lemon zest: For another layer of citrus punch—use a microplane for the most fragrant results.
Reserved pasta water: A splash helps the sauce cling to every single noodle without being thick or gloopy.

How to Make Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

Step 1: Season and Prep the Chicken

Let’s kick things off by turning your chicken into flavor powerhouses. Pat the breasts dry, then sprinkle generously with salt, pepper, garlic powder, and paprika on both sides. This quick step locks in moisture and sets up that gorgeous color as it sears. If you’re splitting a larger breast, slice horizontally for perfectly even cooking.

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a large skillet over medium heat until shimmering—you want the chicken to sizzle as soon as it hits the pan. Nestle in the seasoned pieces and cook for 5–6 minutes per side. Let them develop a deep, caramelized crust before flipping. Once fully cooked through and no longer pink inside, set them aside on a plate. Don’t clean that pan—there’s magic in those browned bits!

Step 3: Make the Lemon Garlic Butter

Lower the heat and add butter to the same skillet, letting it melt and mingle with all those toasty drippings. Toss in the minced garlic and sauté just until fragrant—about a minute is all it needs. Pour in the lemon juice, swirl everything together, and spoon this glorious mixture over your cooked chicken. If you love fresh accent, sprinkle parsley on top for a burst of green.

Step 4: Cook the Linguine

While the chicken rests, drop your linguine into boiling, well-salted water. Cook according to the package instructions, aiming for al dente so the pasta is tender but not mushy. Don’t forget to scoop out about 1/4 cup of that starchy pasta water before draining—the secret to ultra-creamy sauce later on.

Step 5: Whip Up the Creamy Parmesan Sauce

In a clean pan, melt butter over medium heat and add the remaining garlic, letting it sizzle for just a minute. Stir in heavy cream, grated Parmesan, a pinch of salt and pepper, and the lemon zest. Let it all gently bubble together for 3–4 minutes, until the sauce is a touch thick but still pourable. The scent alone will have everyone crowding the kitchen!

Step 6: Toss It All Together

Add the drained linguine right into the creamy sauce, tossing gently until every strand is beautifully coated. Splash in reserved pasta water if you need to loosen things up—the sauce should cling, not clump. Set a generous bed of pasta on each plate and slice the chicken to lay on top, making sure to spoon any remaining lemon garlic butter over everything. This, my friend, is the moment where Lemon Garlic Butter Chicken with Creamy Parmesan Linguine shines!

How to Serve Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

Garnishes

The finishing touches bring everything together visually and flavor-wise. Grate a little extra Parmesan over the top, scatter fresh parsley for an herbaceous pop, and finish with a sprinkle of lemon zest. These simple garnishes make Lemon Garlic Butter Chicken with Creamy Parmesan Linguine feel special, even on a busy Tuesday.

Side Dishes

This meal is a stunner all by itself, but you can round things out with a crisp green salad (think arugula or spinach), roasted vegetables like asparagus or broccoli, or even garlicky bread for scooping up extra sauce. The key is to keep side dishes light and fresh to balance the creamy, decadent pasta and chicken.

Creative Ways to Present

If you’re in the mood to impress, try twirling the linguine into little nests on each plate, then fan the chicken slices on top. For a family-style meal, pile everything onto a big platter and let everyone serve themselves. Garnish with lemon wedges and extra herbs for a bright, welcoming presentation that makes Lemon Garlic Butter Chicken with Creamy Parmesan Linguine totally irresistible.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let everything cool to room temperature before transferring to airtight containers. Store the chicken and pasta separately if possible—the pasta will hold its texture better that way. Everything stays fresh and tasty in the fridge for up to 3 days.

Freezing

Creamy pasta sauces can sometimes separate when frozen, but you can freeze the chicken on its own for up to 2 months. If you want to freeze the pasta too, try undercooking it slightly, and pack the sauce and pasta together. Thaw overnight in the fridge before reheating gently on the stove with a splash of milk or cream to bring things back to their luscious best.

Reheating

For best results, reheat the chicken in a skillet with a tiny bit of butter or olive oil to keep it juicy. The pasta and sauce can be gently warmed on the stove; add a tablespoon or two of milk or cream as you stir to restore that creamy consistency. The microwave works in a pinch—just cover loosely and heat in 30-second bursts, stirring between each, until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer a bit more richness and are very forgiving—they’re less likely to dry out. Simply adjust cook time if the pieces are thicker, and follow the steps as outlined. The flavors in Lemon Garlic Butter Chicken with Creamy Parmesan Linguine shine with any juicy cut of chicken.

Can I use half-and-half instead of heavy cream?

You can, but your sauce will be a touch lighter and not quite as thick and velvety. If you prefer a lighter option, half-and-half or even full-fat milk will work, but for ultimate creaminess, heavy cream is tough to beat.

I don’t have linguine. What other pasta can I use?

This recipe is beautifully flexible! Fettuccine, spaghetti, or tagliatelle all play well with the creamy Parmesan sauce. Choose whatever you have in your pantry—just make sure to cook to al dente for the best twirl factor.

Is there a vegetarian version of this dish?

Definitely! Swap the chicken for roasted cauliflower steaks or pan-seared mushrooms for a hearty, meatless dinner that still celebrates those bold lemon-garlic-parmesan flavors.

How do I prevent the sauce from turning grainy?

Quality matters—use freshly grated Parmesan, and don’t crank the heat too high. Let the cheese melt gently into the cream to form a smooth, satiny sauce. If it starts to thicken too much, a splash of reserved pasta water brings it perfectly back to life. With these tips, your Lemon Garlic Butter Chicken with Creamy Parmesan Linguine will be restaurant-worthy every time.

Final Thoughts

This recipe has become a regular request in my kitchen for good reason—it’s quick enough for a weeknight, elegant enough for company, and just downright delicious. I hope you’ll grab the ingredients and give this Lemon Garlic Butter Chicken with Creamy Parmesan Linguine a try! Let it become a new favorite around your table, too.

Lemon Garlic Butter Chicken with Creamy Parmesan Linguine Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Lemon Garlic Butter Chicken served over creamy Parmesan linguine for a satisfying and flavorful meal that is sure to impress.

Ingredients

Scale

For the chicken:

1 1/2 pounds boneless skinless chicken breasts (halved horizontally)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
juice of 1 lemon
1 tablespoon chopped fresh parsley (optional)

For the linguine:

8 ounces linguine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon zest
1/4 cup reserved pasta water (if needed)

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Instructions

Prepare the chicken: Season chicken with salt, pepper, garlic powder, and paprika. Cook in olive oil until golden and fully cooked. Keep warm.
Make the lemon garlic butter: In the same skillet, sauté butter and garlic, then add lemon juice. Spoon over chicken.
Cook the linguine: Cook pasta, reserving pasta water. In a separate pan, make a creamy sauce with butter, garlic, cream, Parmesan, salt, pepper, and lemon zest. Toss pasta in the sauce.
Serve: Plate chicken over linguine. Garnish with extra lemon zest or cheese.