Bright, buttery, and irresistibly creamy, this Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is the kind of dish that brings comfort and elegance to the dinner table in under 30 minutes.
Tender, golden chicken bites are infused with lemon zest, garlic, and Italian herbs, then paired with silky linguine coated in a rich Parmesan cream sauce.
It’s a simple yet flavorful recipe that’s perfect for busy weeknights, date nights at home, or when you just want something truly satisfying without too much fuss.
Lemon garlic butter chicken served with creamy parmesan 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
Directions:
Bring a large pot of salted water to a boil and cook the linguine until al dente. Once done, drain and set aside.
In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper until well coated.
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.
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 it’s aromatic but not browned.
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.
Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend.
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.
Finish with a generous sprinkle of chopped parsley. Serve warm and enjoy the zesty, buttery goodness.
Cooking Time: 25 minutes | Servings: 4 | Calories: 530 per serving
How to Store
Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
The pasta may absorb some of the sauce as it sits, so you can stir in a splash of cream or milk when reheating to loosen it up.
Freezer:
While the chicken can freeze well, the creamy Parmesan sauce may separate when thawed and reheated.
If you still wish to freeze it, do so in a freezer-safe container for up to 2 months, but be aware the texture may change slightly. Thaw overnight in the fridge before reheating.
Reheating:
Gently reheat on the stovetop over low heat or in the microwave in 30-second intervals, stirring in a little cream, milk, or chicken broth to restore creaminess.
Variations:
Add veggies: Stir in baby spinach, peas, or sautéed mushrooms for extra color and nutrition.
Make it spicy: Add red pepper flakes or a dash of cayenne pepper for a subtle kick.
Use different pasta: Swap linguine with fettuccine, spaghetti, or even penne if that’s what you have on hand.
Try a different protein: This recipe also works beautifully with shrimp or thinly sliced boneless pork chops.
Go lighter: Use half-and-half or whole milk instead of heavy cream for a lighter sauce (it may be slightly less rich but still creamy).
Tips:
Don’t overcook the garlic: Sauté it just until fragrant—burnt garlic can make the sauce bitter.
Cook pasta al dente: It will finish absorbing flavor when tossed in the sauce.
Reserve some pasta water: If the sauce feels too thick, add a splash of the starchy pasta water to loosen it up.
Grate your own Parmesan: Freshly grated cheese melts better and gives a smoother, more flavorful sauce than pre-shredded varieties.
Zest first, then juice: It’s much easier to zest a lemon before cutting and juicing it.
Per Serving (approximate):
Calories: 530 kcal
Total Fat: 30g
Saturated Fat: 15g
Cholesterol: 135mg
Sodium: 550mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 2g
Protein: 32g
Tip: For lighter options, use whole milk or half-and-half instead of heavy cream, or reduce the amount of butter.