Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine

This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is the kind of meal I turn to when I want something rich, flavorful, and comforting without a lot of fuss. Juicy chicken breasts are pan-seared in a buttery lemon garlic sauce, then served over a bed of silky, parmesan-loaded linguine. It’s a dish that feels elegant, yet it’s easy enough for any night of the week.

Why You’ll Love This Recipe

I love how this dish balances the bright acidity of lemon with the richness of garlic butter and creamy cheese. It’s satisfying without being too heavy and works beautifully as a cozy dinner or when I’m entertaining guests. The pasta soaks up the sauce in the most delicious way, making every bite full of flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts

• Salt and black pepper

• Garlic powder

• Paprika

• Olive oil

• Unsalted butter

• Fresh garlic, minced

• Lemon juice

• Lemon zest

• Fresh parsley, chopped (optional for garnish)

For the creamy parmesan linguine:

• Linguine pasta

• Heavy cream

• Parmesan cheese, grated

• Garlic, minced

• Butter

• Salt and black pepper

• Pasta water (reserved from cooking)

directions

1. I start by seasoning the chicken breasts with salt, pepper, garlic powder, and paprika.

2. In a large skillet, I heat olive oil and sear the chicken for about 5–6 minutes per side until golden brown and cooked through. I remove them from the skillet and set them aside.

3. In the same skillet, I melt butter and sauté minced garlic until fragrant. Then I add lemon juice and zest, stirring to create a quick sauce.

4. I return the chicken to the pan, spooning the lemon garlic butter over the top, and let it simmer for a minute or two.

5. Meanwhile, I cook the linguine according to package instructions until al dente, reserving a bit of the pasta water.

6. In a separate saucepan, I melt butter and cook garlic until fragrant. Then I stir in heavy cream and grated parmesan cheese, whisking until smooth and creamy.

7. I toss the cooked linguine into the sauce, adding a splash of pasta water to loosen it up if needed. I season with salt and pepper to taste.

8. I plate the creamy parmesan linguine and top it with slices of the lemon garlic butter chicken, garnishing with fresh parsley if I have it.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total. I usually spend around 15 minutes prepping and 20–25 minutes cooking.

Variations

When I’m in the mood for something spicier, I add crushed red pepper flakes to the lemon butter sauce. I’ve also tried swapping the chicken breasts for boneless thighs for extra juiciness. For a lighter version, I use half-and-half instead of heavy cream in the pasta sauce. If I don’t have linguine, I’ll use fettuccine or spaghetti without hesitation.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and pasta separately on the stove over low heat, adding a splash of milk or cream to the pasta to restore its creamy texture. I avoid the microwave if I can, since it tends to dry out the chicken and make the sauce less smooth.

FAQs

Can I make this dish ahead of time?

Yes, I cook the chicken and pasta sauce ahead, store them separately, and reheat just before serving. This keeps everything fresh and prevents the pasta from soaking up too much sauce.

What kind of parmesan should I use?

I always go with freshly grated parmesan for the best flavor and melting quality. Pre-shredded versions don’t melt as well and can make the sauce grainy.

Can I use milk instead of cream?

If I want to lighten the dish, I use whole milk or a mix of milk and Greek yogurt, but I keep in mind it won’t be as rich or thick as the original.

What’s the best way to ensure juicy chicken?

I let the chicken rest after cooking before slicing it. Also, I avoid overcooking by checking the internal temperature—165°F is perfect.

Can I add vegetables to this meal?

Absolutely. I sometimes toss in spinach, steamed broccoli, or sautéed mushrooms to make it more well-rounded and colorful.

Conclusion

This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is one of those recipes I keep coming back to. It’s simple, indulgent, and packed with flavor, perfect for both a casual night in or when I want to impress without spending hours in the kitchen. Every bite delivers comfort and satisfaction.