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Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine

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Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a comforting and flavorful meal featuring tender chicken tossed in a zesty lemon garlic butter sauce, served with rich and creamy parmesan-coated linguine.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Zest and juice of 1 lemon

1/2 tsp Italian seasoning

Salt and pepper, to taste

1/2 tsp paprika

3 tbsp butter, divided

3 cloves garlic, minced

Fresh parsley, chopped, for garnish

8 oz linguine

2 tbsp butter

3/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste

1/2 tsp garlic powder

Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Once done, drain and set aside.
  2. In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper until well coated.
  3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside.
  4. In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until aromatic but not browned.
  5. Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt, and pepper, and let the sauce bubble for a few minutes until it begins to thicken.
  6. Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend.
  7. Add the cooked linguine into the skillet and gently toss it in the sauce until every strand is coated. Return the cooked chicken to the pan and stir to combine everything.
  8. Finish with a generous sprinkle of chopped parsley. Serve warm.

Notes

  • Swap chicken breasts for thighs for juicier meat.
  • Add sautéed mushrooms or spinach to the pasta for extra veggies.
  • Use gluten-free linguine to make this dish gluten-free.
  • Substitute heavy cream with half-and-half for a lighter sauce.
  • Add crushed red pepper flakes for a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of cream or milk to loosen sauce.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-garlic-butter-chicken-served-with-creamy-parmesan-linguine/