Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

There's something undeniably comforting about a plate of Lemon Garlic Butter Chicken with Parmesan Linguine. The golden-brown seared chicken, kissed with a buttery garlic-lemon sauce, pairs perfectly with tender linguine coated in a rich, cheesy embrace. It's a restaurant-quality dish made right in your own kitchen, and the best part? It comes together in under 40 minutes!

this Recipe

I first made this recipe on a chilly evening when I needed a quick but satisfying dinner. The citrusy zing of lemon, the aromatic garlic, and the velvety butter made it an instant hit. Now, it’s a staple in my home, perfect for weeknights yet elegant enough for a special occasion.

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

Get ready to fall in love with this dish for all the right reasons!

First, it’s incredibly easy to make. You don’t need fancy ingredients or complicated techniques—just a few kitchen staples and one pan for the chicken and sauce.

It’s also bursting with flavor. The tangy brightness of fresh lemon juice balances out the richness of butter and Parmesan, while garlic adds a deep, savory warmth.

Another major plus? It’s a one-pan wonder (aside from boiling the pasta). That means minimal cleanup, making this a go-to meal when time is short but cravings are strong.

Finally, it’s endlessly customizable. Swap out the chicken for shrimp, add some spinach, or use a different pasta—this dish is delicious no matter how you tweak it!

Ingredients Notes

The beauty of this recipe lies in its simplicity, but each ingredient plays an important role.

Chicken breasts are the star of the show. I recommend using boneless, skinless chicken breasts sliced in half lengthwise to create thinner cutlets. This ensures quick, even cooking and maximum flavor absorption.

Lemon juice and zest bring a bright, fresh acidity that cuts through the richness of the butter and cheese. Always use freshly squeezed lemon juice—it makes all the difference!

Garlic is essential for that irresistible aroma and depth of flavor. I prefer using fresh garlic cloves, finely minced, to infuse the butter with maximum taste.

Butter is what makes the sauce so luxurious. I suggest using unsalted butter so you can control the saltiness of the dish.

Parmesan cheese melts into the pasta, creating a creamy, flavorful coating. Go for freshly grated Parmesan rather than the pre-packaged kind for the best texture and taste.

For equipment, you’ll need a large skillet for the chicken and sauce, plus a pot for boiling the linguine.

How To Make This Lemon Garlic Butter Chicken With Parmesan Linguine

Bringing this dish together is easier than you might think!

Start by cooking the linguine in a large pot of salted boiling water. Aim for al dente texture—firm but tender. Before draining, reserve about a cup of the pasta water to help create the silky sauce later.

While the pasta is cooking, heat a large skillet over medium-high heat and melt a tablespoon of butter with a drizzle of olive oil. Season the chicken with salt, pepper, and a pinch of Italian seasoning, then sear it for about 4 minutes per side until golden brown and fully cooked. Remove the chicken from the pan and set it aside.

In the same skillet, reduce the heat to medium and add the remaining butter along with the minced garlic. Sauté for about a minute until fragrant—be careful not to burn it! Stir in the lemon juice, zest, and a splash of pasta water, allowing the sauce to slightly thicken.

Next, return the cooked pasta to the pan, tossing it in the lemony butter sauce. Sprinkle in the Parmesan and stir until everything is well combined. If the sauce feels too thick, add a little more pasta water to loosen it up.

Finally, slice the rested chicken and place it on top of the pasta. Garnish with extra Parmesan, fresh parsley, and a final squeeze of lemon juice for that perfect finishing touch.

Storage Options

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

For the fridge, place leftovers in an airtight container and refrigerate for up to 3 days. The pasta may absorb some of the sauce, so be sure to add a splash of water when reheating.

For the freezer, store the chicken and pasta separately in freezer-safe containers. The pasta will last up to 2 months, but the texture may change slightly upon thawing.

To reheat, warm in a skillet over medium heat with a little butter or water to revive the sauce. Alternatively, microwave in short bursts, stirring in between to ensure even heating.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak!

Want to make it low-carb? Swap out the linguine for zucchini noodles or spaghetti squash.

Prefer a different protein? This dish is just as delicious with shrimp, salmon, or even tofu for a vegetarian spin.

Looking to amp up the veggies? Add sautéed spinach, cherry tomatoes, or mushrooms to the sauce for an extra boost of flavor and nutrition.

Not a fan of Parmesan? Try pecorino Romano for a slightly sharper taste, or mix in a little goat cheese for a creamy twist.

No linguine on hand? Fettuccine, angel hair, or even penne work wonderfully in this dish.

The possibilities are endless, so don’t be afraid to get creative and make this dish your own!

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