Why You’ll Love This Recipe
This recipe brings together bright, fresh lemon flavors and savory garlic butter with the comfort of creamy Parmesan pasta. It’s quick to prepare, making it ideal for busy weeknights, but also impressive enough for guests. The combination of tender chicken and rich linguine offers a deliciously balanced meal that feels indulgent without being complicated.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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1 lb boneless, skinless chicken breast, cut into bite-sized pieces
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Zest and juice of 1 lemon
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½ teaspoon Italian seasoning
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Salt and pepper, to taste
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½ teaspoon paprika
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3 tablespoon butter, divided
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3 cloves garlic, minced
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Fresh parsley, chopped, for garnish
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8 oz linguine
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2 tablespoon butter
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¾ cup grated Parmesan cheese
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½ cup heavy cream
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Salt and pepper, to taste
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½ teaspoon garlic powder
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Fresh parsley, chopped, for garnish
Directions
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Cook the linguine according to package instructions until al dente. Drain and set aside.
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In a bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper.
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In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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Add the seasoned chicken to the skillet and cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and keep warm.
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In the same skillet, melt the remaining 1 tablespoon of butter. Add heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir until the sauce thickens slightly, about 2-3 minutes.
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Add the cooked linguine to the sauce and toss to coat evenly.
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Return the chicken to the skillet and mix gently with the pasta and sauce.
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Garnish with fresh parsley before serving.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Swap chicken breast for shrimp or turkey for a different protein option.
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Use spinach or broccoli for added greens in the pasta.
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Substitute heavy cream with half-and-half for a lighter sauce.
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Add crushed red pepper flakes for a spicy kick.
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Use gluten-free linguine if you prefer a gluten-free meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving for best texture.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs will work well and offer a juicier texture. Adjust cooking time as needed.
Can I make this recipe dairy-free?
You can substitute the butter with olive oil and use dairy-free cream and cheese alternatives.
How can I make the sauce thicker?
Simmer the sauce a little longer to reduce or add a small amount of cornstarch slurry (cornstarch mixed with water).
Is this recipe freezer-friendly?
While cooked chicken and pasta can be frozen, the creamy sauce may separate upon thawing. It’s best enjoyed fresh.
Can I prepare this recipe ahead of time?
You can cook the chicken and pasta separately and reheat with sauce just before serving.
What can I serve with this dish?
A fresh green salad or steamed vegetables complement this meal well.
How can I make this recipe more flavorful?
Marinate the chicken for 30 minutes before cooking and use fresh garlic and parsley for best taste.
Can I use a different pasta shape?
Yes, fettuccine, penne, or spaghetti are good substitutes.
How do I prevent the chicken from drying out?
Cook chicken over medium heat and avoid overcooking. Removing it slightly early and finishing in the sauce helps keep it tender.
What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk thickened with a bit of flour, but the sauce will be less rich.
Conclusion
This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a perfect blend of fresh, zesty, and comforting flavors that come together in just 30 minutes. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe delivers on taste and simplicity. With its creamy sauce, tender chicken, and bright lemon notes, it’s sure to become a favorite in your meal rotation.
Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine Recipe
A nostalgic, one-pot American-style goulash combining seasoned ground beef, elbow macaroni, and a rich tomato sauce for a comforting and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Simmering, Browning
- Cuisine: American
- Diet: Low Fat
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups elbow macaroni
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tsp paprika
1 tsp oregano
Salt and pepper to taste
2 ½ cups water or broth
1 cup shredded cheddar cheese (optional)
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add chopped onions and garlic; cook until soft and fragrant.
- Stir in the tomato sauce, diced tomatoes, paprika, oregano, salt, and pepper.
- Add macaroni and water or broth; stir well.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until pasta is tender.
- Mix in shredded cheddar if desired, and cook until melted.
Notes
- Vegetarian option: Replace ground beef with lentils or beans, and use vegetable broth.
- For spicier goulash: Add crushed red pepper flakes, jalapeños, or spicy sausage.
- Low-carb alternative: Substitute macaroni with zucchini noodles or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on stovetop over low heat, adding water or broth if needed.
- Can substitute ground beef with ground turkey for a leaner option.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
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