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Lemon Garlic Butter Chicken with Parmesan Linguine

This Lemon Garlic Butter Chicken with Parmesan Linguine is a fast, easy, and crowd-pleasing dish perfect for busy weeknights or cozy evenings. It features juicy chicken coated in a rich lemon garlic butter sauce served over creamy Parmesan linguine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Garlic Butter Chicken
  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 1 lemon zest and juice
  • 0.5 tsp Italian seasoning
  • salt and pepper to taste
  • 0.5 tsp paprika
  • 1 tbsp butter
  • 3 cloves garlic minced
For the Parmesan Linguine
  • 8 oz linguine
  • 2 tbsp butter
  • 0.75 cup Parmesan cheese grated
  • 0.5 cup heavy cream
  • 0.5 tsp garlic powder
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Tongs
  • Measuring Spoons
  • Measuring cups

Method
 

  1. Step 1: Cook the Linguine: First things first, get that linguine cooking according to the package directions. Once it’s perfectly al dente, drain it and set it aside. Don’t rinse it – we want that starch to help the sauce cling!
  2. Step 2: Season the Chicken: In a bowl, toss your chicken pieces with the lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Give it a good mix so every piece is nicely coated.
  3. Step 3: Sear the Chicken: Grab a large skillet and melt 1 tablespoon of butter over medium-high heat. Once it’s shimmering, add the seasoned chicken. Cook for about 9-10 minutes, stirring occasionally, until it’s beautifully golden brown and cooked all the way through. I like to make sure mine gets a nice sear for extra flavor! Once it’s done, scoop it out of the skillet and set it aside on a plate.
  4. Step 4: Make the Magic Sauce: In that same skillet (no need to wash it!), melt the remaining 2 tablespoons of butter. Add your minced garlic and sauté it for about 1-2 minutes until it’s wonderfully fragrant. Oh, the smell!
  5. Step 5: Sauce Creation: Now, pour in the heavy cream. Stir everything together, then add the garlic powder, salt, and pepper. Let it simmer gently for about 3 minutes. You’ll notice it starting to thicken up slightly. This is where the magic happens!
  6. Step 6: Cheesy Goodness: Turn the heat down to low and stir in the grated Parmesan cheese. Keep stirring until it’s all melted and you have a smooth, luscious sauce. This is when it starts to feel truly special, a bit like when I make my creamy garlic butter chicken alfredo pasta – that rich, comforting sauce is just everything!
  7. Step 7: Combine and Toss: Add the cooked linguine right into the skillet with the sauce. Toss it all together gently until every strand of pasta is coated in that glorious lemon garlic butter sauce.
  8. Step 8: Serve it Up! Divide the saucy linguine among plates. Top each portion with the perfectly cooked chicken. Finish it off with a sprinkle of fresh chopped parsley for that final touch of color and freshness. It’s a beautiful sight, isn't it?

Notes

Feel free to toss in some sautéed mushrooms, spinach, or broccoli florets with the garlic. If you love a little heat, add a pinch of red pepper flakes when you sauté the garlic. Store leftovers in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream if the sauce seems a little dry.