Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine is a comforting, restaurant-style meal made right at home. The juicy chicken is seared in a zesty lemon garlic butter sauce, then paired with rich, creamy linguine coated in Parmesan and finished with a touch of cream. It’s elegant enough for a date night, yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
I love how this dish balances bold flavor with creamy comfort. The chicken is buttery, tangy, and full of garlicky goodness, while the linguine adds a silky, cheesy element that soaks up every drop of sauce. It’s the kind of meal that feels luxurious without requiring complicated steps or ingredients.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the lemon garlic butter chicken:
boneless, skinless chicken breasts or thighs
salt and pepper
paprika
olive oil
butter
garlic, minced
lemon juice and zest
chicken broth
fresh parsley (for garnish)
for the creamy parmesan linguine:
linguine pasta
butter
garlic, minced
heavy cream or half-and-half
Parmesan cheese, freshly grated
salt and pepper
reserved pasta water (as needed)
directions
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I start by seasoning the chicken with salt, pepper, and paprika.
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In a large skillet, I heat olive oil and butter over medium heat, then sear the chicken until golden and cooked through, about 5–6 minutes per side. I remove it from the pan and set it aside.
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In the same skillet, I add more butter and sauté the garlic until fragrant. I stir in the lemon juice, zest, and a splash of chicken broth to deglaze the pan.
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I return the chicken to the skillet and simmer in the sauce for a few minutes, spooning the sauce over the top.
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Meanwhile, I cook the linguine in salted boiling water until al dente, then drain and reserve ½ cup of pasta water.
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In another skillet or saucepan, I melt butter and sauté garlic, then add cream and simmer for a few minutes.
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I stir in Parmesan until smooth, season with salt and pepper, and toss in the cooked linguine. I add a bit of pasta water if needed to loosen the sauce.
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I plate the creamy pasta and top it with sliced lemon garlic butter chicken, garnishing with parsley and extra Parmesan.
Servings and timing
This recipe makes 4 servings. Prep time is about 15 minutes, and cook time is 25–30 minutes.
Variations
Sometimes I add spinach or sun-dried tomatoes to the pasta for extra color and flavor. I’ve also used fettuccine or tagliatelle when I’m out of linguine. When I want to lighten it up, I use milk and a little cream cheese instead of heavy cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream to the pasta and warm it on the stove or in the microwave. The chicken reheats well in a covered skillet to retain moisture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless thighs for extra juiciness. They sear beautifully and stay tender.
What kind of Parmesan should I use?
Freshly grated Parmesan melts best and gives the sauce a smooth, creamy texture with bold flavor.
Can I make this without cream?
Yes, I’ve made it with milk and thickened it with a little flour and cheese. It’s a bit lighter but still tasty.
What sides go well with this dish?
I like to serve it with garlic bread or a light green salad to balance the richness.
Can I make this ahead of time?
You can prep the chicken and sauce ahead, but I recommend cooking the pasta fresh. Reheat everything together gently before serving.
Conclusion
Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine is a dreamy, flavorful dish that brings together zesty citrus, rich butter, and silky pasta in one elegant plate. It’s the kind of meal I make when I want something comforting but impressive—and it never disappoints. Whether I’m cooking for family or treating myself, this dish always hits the spot.
Print
Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Pasta Dishes, Chicken Recipes
- Method: Stovetop, Pan-Seared
- Cuisine: American, Italian-Inspired
Description
Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine is an indulgent, flavorful dish featuring seared chicken in a buttery lemon garlic sauce, paired with silky pasta coated in a rich Parmesan cream sauce. Perfect for a romantic dinner or a comforting weeknight meal, this restaurant-worthy recipe comes together in under an hour and delivers big flavor with simple ingredients.
Ingredients
- For the Lemon Garlic Butter Chicken:
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- Paprika
- Olive oil
- Butter
- Garlic, minced
- Lemon juice and zest
- Chicken broth
- Fresh parsley (for garnish)
- For the Creamy Parmesan Linguine:
- Linguine pasta
- Butter
- Garlic, minced
- Heavy cream or half-and-half
- Parmesan cheese, freshly grated
- Salt and pepper
- Reserved pasta water (as needed)
- For the Lemon Garlic Butter Chicken:
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- Paprika
- Olive oil
- Butter
- Garlic, minced
- Lemon juice and zest
- Chicken broth
- Fresh parsley (for garnish)
- For the Creamy Parmesan Linguine:
- Linguine pasta
- Butter
- Garlic, minced
- Heavy cream or half-and-half
- Parmesan cheese, freshly grated
- Salt and pepper
- Reserved pasta water (as needed)
Instructions
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Season chicken with salt, pepper, and paprika.
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Heat olive oil and butter in a skillet over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
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In the same pan, melt more butter and sauté garlic until fragrant. Add lemon juice, zest, and chicken broth to deglaze.
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Return chicken to the skillet and simmer in the sauce for a few minutes, spooning sauce over the chicken.
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Meanwhile, cook linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
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In another pan, melt butter and sauté garlic. Add cream, simmer, then stir in Parmesan until smooth. Season to taste.
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Toss in cooked linguine, using reserved pasta water to loosen the sauce if needed.
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Plate pasta, top with sliced lemon garlic chicken, and garnish with parsley and extra Parmesan.
Notes
- Add spinach or sun-dried tomatoes to the pasta for more flavor and color.
- Swap linguine with fettuccine, spaghetti, or tagliatelle if needed.
- Lighten the sauce with milk and cream cheese instead of heavy cream.
- For a thicker sauce, simmer longer or add extra Parmesan.
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