This creamy lemon garlic chicken pasta is a weeknight dream dinner—juicy pan-seared chicken breasts drenched in a lemon garlic butter sauce and served over a bed of rich, creamy Parmesan linguine. It’s a cozy, flavor-packed meal that feels fancy without needing much effort.
Why I Love This Recipe
I love how this dish brings together bright citrus, savory garlic, and the richness of Parmesan into one satisfying plate. The chicken comes out perfectly juicy, with crispy golden edges thanks to the butter sear. Paired with the creamy linguine, this recipe becomes a full meal that I can whip up without needing a dozen pots or hours in the kitchen. It’s comforting, balanced, and the kind of dinner I happily go back for seconds.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts
-
Salt and pepper
-
Olive oil
-
Unsalted butter
-
Garlic cloves, minced
-
Fresh lemon juice
-
Chicken broth
-
Heavy cream
-
Grated Parmesan cheese
-
Linguine pasta
-
Fresh parsley (optional, for garnish)
directions
-
I start by seasoning the chicken breasts with salt and pepper on both sides.
-
In a large skillet, I heat olive oil and a bit of butter, then sear the chicken until golden brown and cooked through. I remove them and set aside.
-
In the same skillet, I melt more butter and sauté the garlic until fragrant.
-
I add in lemon juice and chicken broth, scraping up any brown bits from the pan.
-
Then I pour in the heavy cream and let it simmer, followed by stirring in the grated Parmesan until it melts into a silky sauce.
-
Meanwhile, I cook the linguine according to package instructions until al dente. I drain it and toss it into the sauce.
-
I return the chicken to the pan, spoon the sauce over it, and let everything simmer together for a minute or two.
-
To serve, I plate the creamy Parmesan linguine first and top it with sliced chicken and fresh parsley.
Servings and timing
This recipe serves 4 and takes about 30–35 minutes from start to finish, making it perfect for a quick dinner that still feels indulgent.
Variations
When I want to change things up, I sometimes swap linguine for fettuccine or penne. If I’m craving something lighter, I skip the cream and use more broth with a touch of Greek yogurt. For extra flavor, I’ve also added sun-dried tomatoes or spinach right into the sauce. If I want a kick, a pinch of red pepper flakes does the trick.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving the chicken too long to keep it from drying out.
FAQs
How can I tell if the chicken is cooked through?
I always check for an internal temperature of 165°F using a meat thermometer. The juices should run clear when sliced.
Can I use pre-cooked or rotisserie chicken?
Yes, I sometimes use shredded rotisserie chicken when I need to save time. I just stir it into the sauce toward the end to warm it through.
Can I make this dish gluten-free?
Absolutely—I use gluten-free linguine and double-check that my broth and Parmesan are gluten-free.
What kind of Parmesan should I use?
I prefer freshly grated Parmesan for the best flavor and melt. Pre-shredded Parmesan doesn’t melt as smoothly.
Can I make this ahead of time?
I don’t recommend assembling the full dish ahead since the pasta can soak up the sauce. But I do prep the sauce and cook the chicken earlier in the day to save time later.
Conclusion
This creamy lemon garlic chicken pasta has become one of my go-to comfort meals. It’s easy enough for busy nights but flavorful enough to feel special. The balance of zesty lemon, rich butter, and savory Parmesan hits all the right notes—and it all comes together in under an hour. Whether I’m feeding family or just craving something warm and satisfying, this dish always delivers.
Print
Creamy Lemon Garlic Chicken Pasta with Parmesan Linguine
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired / American
Description
Creamy Lemon Garlic Chicken Pasta is the perfect quick dinner that tastes like a gourmet meal. Juicy pan-seared chicken breasts are paired with a silky lemon garlic butter sauce and rich Parmesan linguine for a cozy, satisfying dish that’s packed with flavor. Whether you’re cooking for your family or looking to impress guests, this pasta recipe delivers every time.
Ingredients
- For the Chicken:
- Boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- For the Sauce:
- 3–4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- For the Pasta:
- 8 ounces linguine pasta
- Fresh parsley (optional, for garnish)
Instructions
-
Season and Cook the Chicken:
Season chicken with salt and pepper on both sides. In a large skillet, heat olive oil and butter over medium heat. Sear chicken until golden brown and cooked through (internal temp 165°F). Remove and set aside. -
Make the Sauce:
In the same skillet, melt additional butter. Add garlic and sauté until fragrant (about 30 seconds). Stir in lemon juice and chicken broth, scraping up browned bits. -
Finish the Sauce:
Pour in heavy cream and simmer until slightly thickened. Add Parmesan and stir until melted into a creamy, smooth sauce. -
Cook the Pasta:
While the sauce simmers, cook linguine in salted water according to package instructions. Drain and toss into the sauce. -
Combine and Serve:
Return sliced chicken to the pan. Let everything simmer for a minute. Serve the creamy pasta on plates, topped with chicken and fresh parsley.
Notes
- Pasta Substitutes: Fettuccine or penne work well too.
- Lighter Option: Replace cream with more broth and a splash of Greek yogurt.
- Add-Ins: Try sun-dried tomatoes, baby spinach, or red pepper flakes for added flavor.
- Cheese Tip: Use freshly grated Parmesan for the best texture and taste.
- Make Ahead: Cook chicken and prep sauce ahead; combine fresh before serving.
Your email address will not be published. Required fields are marked *