I love how bright and rich this dish is at the same time. The chicken is juicy, tender, and full of citrusy herb flavor, while the linguine is coated in a silky garlic-Parmesan cream sauce that ties everything together beautifully. The lemon keeps the dish from feeling too heavy, and the garlic butter gives it that cozy, craveable taste I can never resist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper, to taste
3 tablespoons butter, divided
3 cloves garlic, minced
Fresh parsley, chopped, for garnish
For the Parmesan Linguine
8 oz linguine
2 tablespoons butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions
I cook the linguine according to the package directions, then drain and set it aside.
While the pasta cooks, I season the chicken with lemon zest and juice, Italian seasoning, paprika, salt, and pepper.
In a large skillet, I melt 1 tablespoon of butter over medium-high heat. I add the chicken and cook for 9–10 minutes, stirring occasionally, until it’s fully cooked and golden on all sides. I remove the chicken from the skillet and set it aside.
In the same skillet, I melt the remaining 2 tablespoons of butter. I add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
I pour in the heavy cream and stir in the garlic powder, salt, and pepper. I let the sauce simmer for about 3 minutes until it starts to thicken slightly.
I stir in the Parmesan cheese and keep stirring until the cheese melts and the sauce becomes smooth and creamy.
I add the cooked linguine into the skillet and toss it in the sauce until everything is coated and well combined.
I plate the linguine with the chicken on top or mixed in, and garnish with chopped fresh parsley.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Sometimes I add a handful of spinach or arugula to the pasta for a fresh, green element.
If I want extra heat, I sprinkle a pinch of red pepper flakes into the cream sauce.
For a richer sauce, I use a mix of Parmesan and Asiago or Pecorino.
I’ve also swapped the linguine for fettuccine or spaghetti when that’s what I have on hand.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the pasta gently in a skillet over medium heat with a splash of milk or cream to loosen the sauce. The chicken can dry out a little in the microwave, so I prefer reheating on the stove when I can.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve used boneless, skinless thighs before and they work great. They stay extra juicy and hold up well to the lemon and garlic flavors.
What can I use instead of heavy cream?
I sometimes use half-and-half or a mixture of milk and a tablespoon of flour whisked in to help thicken the sauce. It’s a little lighter but still creamy.
Can I make this ahead of time?
This dish is best served fresh, but I’ve made the chicken and sauce a few hours ahead and reheated it just before tossing with the pasta. That works well when I’m trying to prep in advance.
Is there a gluten-free version?
Yes, I use gluten-free pasta and make sure the Parmesan is labeled gluten-free. The rest of the ingredients are naturally gluten-free.
What goes well on the side?
I like serving this with a crisp green salad or roasted vegetables like broccoli or asparagus. A slice of crusty bread doesn’t hurt either.
Conclusion
This Lemon Garlic Butter Chicken with Parmesan Linguine is one of my go-to comfort meals when I want something creamy, flavorful, and easy. The lemon and garlic make the dish feel bright and fresh, while the buttery sauce and Parmesan give it a rich, satisfying finish. Whether I’m feeding my family or treating myself to a cozy dinner, this one always hits the spot.
Juicy chicken meets a zesty lemon-garlic butter sauce and creamy Parmesan linguine in this easy, flavor-packed dinner you’ll want on repeat.
Ingredients
For the Chicken
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper, to taste
3 tablespoons butter, divided
3 cloves garlic, minced
Fresh parsley, chopped, for garnish
For the Parmesan Linguine
8 oz linguine
2 tablespoons butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Cook the Pasta:
Bring a pot of salted water to a boil and cook linguine according to package directions. Drain and set aside.
Prepare the Chicken:
In a bowl, season the chicken with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper.
Cook the Chicken:
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add seasoned chicken and cook for 9–10 minutes, or until golden and cooked through. Remove and set aside.
Make the Creamy Garlic Sauce:
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
Build the Sauce:
Stir in heavy cream, garlic powder, salt, and pepper. Simmer for 3 minutes until the sauce thickens slightly. Stir in Parmesan until melted and smooth.
Combine:
Add the cooked linguine to the skillet and toss to coat in the creamy sauce.
Serve:
Plate the creamy Parmesan linguine and top with cooked chicken. Garnish with chopped fresh parsley.
Notes
You can substitute chicken thighs for more flavor.
Add spinach or sun-dried tomatoes for extra color and texture.
