Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

There's nothing quite like the bright, zesty aroma of lemon garlic butter chicken filling your kitchen. This dish delivers the perfect balance of rich, buttery goodness and fresh citrus notes, all paired with tender, golden-seared chicken and a creamy parmesan linguine that ties everything together.

this Recipes

I first made this recipe on a whim, craving something both comforting and vibrant. After a few tweaks, it became a regular in our dinner rotation, especially on busy nights when I needed something impressive yet easy to throw together.

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

Get ready to add this dish to your list of go-to meals. It's packed with flavor, comes together quickly, and is perfect for any occasion.

First off, it's incredibly simple. You only need a handful of pantry staples and fresh ingredients to create a restaurant-quality meal at home.

The combination of lemon, garlic, and butter is pure magic. The bright acidity of fresh lemon cuts through the richness of the butter, creating a well-balanced, luscious sauce that coats every bite.

It's a budget-friendly option, too. Chicken breasts, pasta, and a few everyday seasonings make this an affordable meal without sacrificing flavor or quality.

And let's not forget versatility. You can easily swap the pasta for another variety, use chicken thighs instead of breasts, or even add some veggies to make it your own.

Ingredients Notes

The magic of this dish comes from a few simple, high-quality ingredients that work together beautifully.

Chicken breasts are the star of the show. I recommend using boneless, skinless chicken breasts sliced into cutlets for quicker, more even cooking. If you prefer, chicken thighs work just as well for an even juicier bite.

Fresh garlic is a must. Minced garlic infuses the butter with its rich aroma, giving the sauce its signature depth of flavor. If you're in a pinch, pre-minced garlic works, but nothing beats fresh.

Lemon juice and zest add that vibrant, tangy contrast to the buttery richness. Fresh lemons make all the difference here, so skip the bottled juice and go for the real deal.

Parmesan cheese brings a salty, nutty depth to the linguine. Use freshly grated parmesan for the best melt and texture—pre-shredded cheese won’t blend as smoothly.

Butter and olive oil work together for the perfect sear and sauce. The olive oil prevents the butter from burning while the butter adds incredible flavor.

For this recipe, you'll need a large skillet and a pot for boiling pasta. A microplane for zesting the lemon and a sharp knife for slicing the chicken will also come in handy.

How To Make This Lemon Garlic Butter Chicken With Parmesan Linguine

Start by cooking your linguine in a large pot of salted boiling water. Cook it until al dente, then drain, reserving about a cup of pasta water to help create a silky sauce later.

While the pasta cooks, prepare the chicken. Slice the breasts in half lengthwise to create thin cutlets. Season them generously with salt, pepper, and a touch of Italian seasoning.

Heat a large skillet over medium-high heat and add a combination of olive oil and butter. Once hot, sear the chicken cutlets until golden brown on each side, about 3-4 minutes per side. Remove them from the pan and set aside.

In the same skillet, add more butter along with the minced garlic, letting it cook until fragrant. Stir in fresh lemon juice and zest, scraping up any browned bits from the pan for extra flavor.

Reduce the heat to low and add the cooked linguine, tossing it in the garlicky butter sauce. Sprinkle in the parmesan cheese, adding reserved pasta water as needed to create a creamy, glossy sauce that clings to the noodles.

Slice the chicken and return it to the pan, letting it warm through in the sauce. Garnish with extra parmesan and a sprinkle of fresh parsley before serving.

This dish comes together in about 30 minutes, making it ideal for a quick yet elegant weeknight dinner.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, making for an even more delicious meal the next day.

For longer storage, freeze the chicken separately from the pasta for up to two months. When reheating, warm the chicken in a skillet and toss the pasta with a splash of water or broth to revive its creamy texture.

To reheat, simply microwave in short intervals, stirring in between, or warm on the stovetop with a bit of butter to refresh the sauce.

Variations and Substitutions

This recipe is easy to customize, so feel free to get creative.

Swap the linguine for another pasta like fettuccine, spaghetti, or even a short pasta like penne for a different texture.

Try using chicken thighs instead of breasts for a richer, juicier bite. The dark meat stays extra tender and flavorful.

If you want a veggie boost, add spinach, cherry tomatoes, or mushrooms to the sauce while cooking. They’ll soak up all that garlicky butter goodness.

For a lighter version, use half the butter and swap heavy cream for a splash of milk to make the sauce a bit less rich.

Feel free to add a bit of heat with red pepper flakes or a drizzle of hot honey for a sweet and spicy twist.

With so many ways to make this dish your own, you'll never get tired of it. Enjoy experimenting, and happy cooking!

Print