Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

There's nothing quite like the bright, zesty aroma of Lemon Garlic Butter Chicken with Parmesan Linguine filling your kitchen. This dish is the perfect balance of tangy lemon, rich butter, and savory Parmesan, all coming together in a creamy, flavorful pasta dish that's both comforting and refreshing.

I first whipped up this recipe on a busy weeknight when I needed something quick but impressive. With a handful of pantry staples and some fresh ingredients, I had a restaurant-worthy meal ready in under 30 minutes. Now, it's a go-to in my home for both casual dinners and special occasions.

Why You'll Love This Lemon Garlic Butter Chicken with Parmesan Linguine

Get ready to fall in love with a dish that checks all the boxes—quick, easy, and absolutely delicious!

First off, it's incredibly easy to make. With just a few simple steps, you can have a stunning pasta dish on the table in no time. Perfect for those busy weeknights when you need something satisfying but don't want to spend hours in the kitchen.

It's also bursting with flavor. The combination of fresh lemon juice, garlic, and butter creates a sauce that's tangy, rich, and absolutely irresistible. Add in the nutty, salty bite of Parmesan, and you've got a dish that hits all the right notes.

Plus, this recipe is budget-friendly. It uses common, affordable ingredients that you likely already have in your pantry, making it a fantastic option when you're looking to keep costs low without sacrificing flavor.

And let's not forget about the versatility. Whether you prefer chicken breast or thighs, want to swap linguine for fettuccine, or need to make a dairy-free version, this recipe adapts beautifully to your needs.

Ingredients Notes

The magic of this dish lies in its simple yet perfectly balanced ingredients. Each one plays a key role in delivering the perfect bite every time.

Linguine is the ideal pasta for this dish, providing just the right amount of bite while holding onto the creamy, lemony sauce. If you prefer, you can substitute it with fettuccine or spaghetti for a slightly different texture.

Chicken breasts are my protein of choice here. When sliced thin and cooked in butter, they stay juicy and tender while soaking up all the garlicky, lemony goodness. If you prefer a richer flavor, chicken thighs work just as well.

Fresh garlic is non-negotiable! It infuses the butter and olive oil with an incredible aroma and depth of flavor. Mince it finely to ensure it blends smoothly into the sauce.

Lemon juice and zest bring brightness to the dish, balancing out the richness of the butter and Parmesan. Always use fresh lemons for the best flavor—bottled juice just won’t cut it.

Parmesan cheese adds a salty, umami depth to the sauce. For the best results, use freshly grated Parmesan rather than the pre-shredded kind, which doesn’t melt as smoothly.

You’ll also need butter, olive oil, chicken broth, heavy cream, and parsley to bring everything together into a perfectly creamy, flavorful dish.

How To Make This Lemon Garlic Butter Chicken with Parmesan Linguine

Creating this mouthwatering pasta dish is easier than you think. Follow these steps to bring everything together beautifully.

Start by cooking the linguine in a large pot of salted boiling water. Be sure to reserve about ½ cup of pasta water before draining—it’s key to achieving the perfect sauce consistency later.

While the pasta cooks, prepare the chicken. Slice the chicken breasts into thin strips and season them with salt, pepper, and a pinch of Italian seasoning. Heat a large skillet over medium-high heat and add a mix of butter and olive oil. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove it from the pan and set aside.

In the same skillet, sauté the garlic in the leftover butter and oil, stirring frequently to prevent burning. After about 30 seconds, add the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan.

Next, make the sauce by stirring in heavy cream and Parmesan cheese. Let it simmer for a minute or two until it thickens slightly. If needed, add a bit of reserved pasta water to help create a silky, smooth sauce.

Return the cooked chicken to the pan, tossing it in the sauce to coat it completely. Add the drained linguine and toss everything together until the pasta is fully coated in the creamy, garlicky lemon butter sauce.

Finish by garnishing with fresh parsley and an extra sprinkle of Parmesan. Serve immediately and enjoy!

Storage Options

If you have leftovers (which is rare in my house!), this dish stores beautifully.

Keep any remaining pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, but you can loosen it up by adding a splash of chicken broth or cream when reheating.

For best results, reheat on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in short intervals, stirring in between, to prevent uneven heating.

I don’t recommend freezing this dish, as the creamy sauce can separate when thawed. However, you can freeze the cooked chicken separately and make fresh pasta when you’re ready to enjoy it again.

Variations and Substitutions

This recipe is incredibly adaptable, so don’t be afraid to experiment with different ingredients!

For a lighter version, swap out the heavy cream for half-and-half or a dairy-free alternative like coconut milk. It won’t be as rich, but it will still be delicious.

If you want to add vegetables, toss in some baby spinach, cherry tomatoes, or steamed asparagus for extra color and nutrients.

For a gluten-free option, use your favorite gluten-free pasta. Just be sure to cook it according to the package directions, as gluten-free pasta can be more delicate.

If you prefer a spicy kick, add a pinch of red pepper flakes to the garlic while it sautés. It brings just the right amount of heat without overpowering the dish.

Love seafood? Swap the chicken for shrimp or scallops for an elegant twist on this classic dish. Simply cook them for 2-3 minutes per side until they turn opaque, then follow the rest of the recipe as written.

No matter how you customize it, this Lemon Garlic Butter Chicken with Parmesan Linguine is guaranteed to be a hit. Try it out and make it your own!

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