Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

Why You’ll Love This Recipe

This dish delivers a harmonious blend of zesty lemon, aromatic garlic, and rich butter, all brought together with tender chicken and creamy Parmesan linguine. It's a delightful balance of flavors and textures that elevates a simple weeknight dinner into a special occasion meal.

Ingredients

For the Chicken:

• 1½ pounds boneless skinless chicken breast, cut into bite-sized pieces

• 1 tablespoon olive oil

• 2 tablespoons butter

• 3 cloves garlic, minced

• Juice of 1 lemon

• Salt and black pepper, to taste

• Chopped parsley, for garnish

For the Linguine:

• 12 oz linguine pasta

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• ¾ cup grated Parmesan cheese

• Salt and pepper, to taste

• Chopped parsley, for garnish

• Optional: a cube of butter to finish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the Chicken: While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

3. Make the Lemon Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute. Stir in the lemon juice and cook for another minute. Return the cooked chicken to the skillet, tossing to coat in the sauce. Keep warm.

4. Prepare the Parmesan Sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.

5. Combine and Serve: Add the cooked linguine to the Parmesan sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Serve the creamy Parmesan linguine topped with the lemon garlic butter chicken. Garnish with chopped parsley and an optional cube of butter for extra richness.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegetable Add-ins: Incorporate sautéed spinach, cherry tomatoes, or asparagus for added freshness and nutrition.

• Protein Alternatives: Substitute chicken with shrimp or tofu for a different protein option.

• Spicy Kick: Add red pepper flakes to the lemon garlic butter sauce for a spicy twist.

• Dairy-Free Version: Use coconut cream and dairy-free cheese alternatives to make the dish dairy-free.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or broth to maintain creaminess. The microwave can also be used; stir frequently to prevent the sauce from separating.

• Freezing: Not recommended, as the creamy sauce may not hold up well when thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully in this recipe and often result in even juicier chicken bites. Just be sure to trim excess fat and cut them into evenly sized pieces.

What can I substitute for heavy cream?

Half-and-half or whole milk can be used, but the sauce will be less rich. For a dairy-free option, coconut cream can be used.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure other ingredients are gluten-free.

How do I prevent the sauce from becoming grainy?

Use freshly grated Parmesan cheese and add it gradually off the heat while the cream is warm but not boiling. If the sauce does become grainy, a splash of hot pasta water while whisking can help smooth it out.

Can I make this dish ahead of time?

You can prep the chicken and sauce components ahead, but cook the pasta fresh for the best texture.

What sides pair well with this dish?

A fresh green salad dressed with vinaigrette, roasted vegetables like asparagus or broccoli, or garlic bread to soak up the delicious sauce.

Can I add extra lemon for a stronger flavor?

Yes, adjust the lemon juice and zest to your taste for a more pronounced citrus flavor.

How do I keep the chicken from drying out?

Avoid overcooking the chicken; remove it from the heat once it's golden and cooked through.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor.

Is this dish kid-friendly?

Yes, it's creamy and mild, but you can adjust the seasoning to suit your child's taste.

Conclusion

Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a delightful dish that combines tender chicken in a rich, buttery sauce with tasty pasta. It's easy to make and perfect for any dinner! Whether you're looking for a comforting weeknight meal or a dish to impress guests, this recipe delivers on both flavor and simplicity. Enjoy the bright, zesty flavors and creamy textures that make this dish a standout choice for any occasion.

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Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

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A flavorful and creamy dish featuring tender lemon garlic butter chicken paired with rich Parmesan linguine, perfect for an elevated weeknight dinner or special occasion.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing, Boiling
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

1½ pounds boneless skinless chicken breast, cut into bite-sized pieces

1 tablespoon olive oil

2 tablespoons butter (for chicken)

3 cloves garlic, minced (for chicken)

Juice of 1 lemon

Salt and black pepper, to taste

Chopped parsley, for garnish

12 oz linguine pasta

2 tablespoons butter (for linguine)

3 cloves garlic, minced (for linguine)

1 cup heavy cream

¾ cup grated Parmesan cheese

Salt and pepper, to taste

Chopped parsley, for garnish

Optional: a cube of butter to finish

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Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute. Stir in lemon juice and cook for another minute. Return chicken to skillet and toss to coat in the sauce. Keep warm.
4. In a separate saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a simmer. Reduce heat to low and whisk in grated Parmesan cheese until smooth. Season with salt and pepper.
5. Add cooked linguine to the Parmesan sauce, tossing to coat. If sauce is too thick, add reserved pasta water to reach desired consistency.
6. Serve creamy Parmesan linguine topped with lemon garlic butter chicken. Garnish with chopped parsley and optional cube of butter for extra richness.

Notes

• Vegetable add-ins like sautéed spinach, cherry tomatoes, or asparagus enhance freshness and nutrition.
• Substitute chicken with shrimp or tofu for different protein options.
• Add red pepper flakes to lemon garlic butter sauce for a spicy kick.
• For dairy-free version, use coconut cream and dairy-free cheese alternatives.
• Store leftovers in airtight container in refrigerator up to 3 days; reheat gently with splash of cream or broth.
• Not recommended to freeze due to creamy sauce texture changes.

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 130 mg