Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

Kitchen Must-Haves to Nail This Recipe 🍋🧄🧀
Want to make your Lemon Garlic Butter Chicken turn out just like restaurant quality? These handy picks make prep smoother and flavor unbeatable — and you can shop them now while deals last:

• Heavy-Duty Skillet (Cast Iron or Stainless) – for golden, juicy chicken every time – Shop now

• Microplane Zester – get that perfect lemon zest in seconds – Get deal

• Garlic Press – no more sticky fingers, just fresh minced garlic fast – Buy here

• Freshly Grated Parmesan – the secret to creamy, silky sauce – See price

• High-Quality Olive Oil – enhances searing and boosts flavor – Stock up

• Linguine Pasta – the ideal base for soaking up rich, garlicky sauce – Grab it here

✨ With just these essentials, you’ll be ready to cook like a pro — and serve a dish that tastes straight out of a bistro kitchen.

What Makes This Dish Irresistible?

[amazon_auto_links id=”2723″]

Imagine slicing into a tender chicken breast infused with lemon and garlic butter, the golden crust giving way to juicy, seasoned meat. Now pair that with a velvety bed of linguine coated in a rich, creamy Parmesan sauce. Hungry yet? You should be.

This isn’t just another chicken and pasta dish—it’s a flavor-packed, restaurant-worthy meal that anyone can make at home. Whether you’re hosting friends or treating yourself on a Tuesday night, this one’s got your name all over it.

Why You’ll Love This Recipe

[amazon_auto_links id=”2723″]

A One-Pan Wonder

You won’t be buried in dishes. A single skillet for the chicken and sauce, one pot for the pasta—easy cleanup, big reward.

Family-Friendly and Fancy Enough for Guests

Kids devour it. Adults rave about it. And it looks just as impressive as it tastes.

Quick and Easy for Weeknights

From prep to plate in under 45 minutes? Yes, please.

Ingredients Breakdown

[amazon_auto_links id=”2723″]

For the Lemon Garlic Butter Chicken:

• 4 boneless skinless chicken breasts

• Salt and pepper, to taste

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• 3 tablespoons olive oil

• 4 tablespoons unsalted butter

• 6 cloves garlic, minced

• Juice and zest of 1 lemon

• 1 tablespoon fresh parsley, chopped (for garnish)

For the Creamy Parmesan Linguine:

[amazon_auto_links id=”2723″]

• 12 oz linguine pasta

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and pepper, to taste

• 1 teaspoon lemon zest

• 1 tablespoon chopped parsley (for garnish)

Step-by-Step Cooking Instructions

[amazon_auto_links id=”2723″]

Prepping the Chicken

Start by patting the chicken breasts dry. Season both sides generously with salt, pepper, paprika, and Italian seasoning. The key? Massage those seasonings in like you’re giving the chicken a spa day.

Searing to Perfection

Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and sear for 5–6 minutes on each side. Look for that golden-brown crust—it locks in flavor and juices. Once cooked through, remove and let rest.

Making the Lemon Garlic Butter Sauce

In the same skillet, drop in the butter and let it melt. Toss in the minced garlic and sauté for 1–2 minutes until the kitchen smells heavenly. Add lemon juice and zest. Stir it up and return the chicken to the skillet. Spoon that citrusy, buttery sauce over the top and let it all simmer together for 2–3 minutes.

Cooking the Pasta

Boil the linguine in salted water according to package instructions. Al dente is the way to go. Drain and set aside.

Crafting the Creamy Parmesan Sauce

[amazon_auto_links id=”2723″]

In a separate saucepan, melt the butter. Add garlic and cook for just 1 minute—don’t let it brown. Stir in the heavy cream and bring to a gentle simmer. Slowly whisk in Parmesan cheese until it’s smooth and dreamy. Add salt, pepper, and lemon zest. Toss in the cooked linguine and mix until evenly coated.

Bringing It All Together

Twirl that creamy linguine onto plates. Top with a golden chicken breast. Spoon extra sauce over the top and sprinkle with fresh parsley for a touch of color and freshness.

Tips and Tricks for Best Results

Don’t Overcook the Chicken

Use a meat thermometer if needed. Aim for 165°F at the thickest point.

Fresh vs. Pre-Grated Parmesan

[amazon_auto_links id=”2723″]

Always use freshly grated Parmesan for the best melt and taste. Pre-shredded cheese just doesn’t cut it.

Balancing the Lemon Flavor

Too tart? Add a pinch of sugar to mellow it out. Not zingy enough? A splash more lemon juice will do.

Substitutions and Variations

• Protein Swaps: Try shrimp, salmon, or even tofu for a twist.

• Make It Gluten-Free: Use gluten-free pasta and ensure all other ingredients are certified gluten-free.

• Add a Kick of Spice: Red pepper flakes or a dash of cayenne bring heat to balance the cream.

Wine and Drink Pairings

[amazon_auto_links id=”2723″]

This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay. Non-drinkers? A lemon-infused sparkling water adds a refreshing fizz.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to revive the sauce’s texture.

Nutrition Information

• Calories per serving: ~690

• Protein: High

• Carbs: Moderate

• Fat: Rich, mostly from healthy sources

This dish is indulgent, but well worth it.

Serving Suggestions

• Side Salad: A crisp Caesar or mixed greens with vinaigrette

• Veggies: Roasted asparagus or green beans

• Bread: Garlic bread or warm dinner rolls to soak up the sauce

Final Thoughts

[amazon_auto_links id=”2723″]

Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is one of those dishes that makes you feel like a five-star chef in your own kitchen. It’s bold, rich, zesty, and soul-satisfying. The best part? It’s incredibly simple to pull off. From the first sizzle in the pan to the last creamy bite, this is comfort food elevated.

FAQs

1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and more forgiving. Just adjust the cooking time accordingly.

2. What can I substitute for heavy cream?
Half-and-half or a mix of milk and cream cheese can work in a pinch.

3. Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. Reheat with a splash of cream to restore the texture.

4. Is this dish freezer-friendly?
The chicken freezes well, but the cream sauce may separate. Store the pasta and sauce separately if freezing.

5. How do I prevent the Parmesan from clumping?
Add it slowly and whisk continuously while the cream is hot, but not boiling.

Print