This article gives clear steps and tips for a simple, tasty weeknight meal.
introduction
This dish pairs garlic butter chicken with a bright lemon Parmesan linguine. It cooks fast and has familiar flavors that many like. If you enjoy rich pasta with chicken, you may also like the linked creamy garlic Parmesan recipe for a similar meal: creamy garlic Parmesan chicken linguine.
why make this recipe
- It is quick to make and works well for weeknights.
- The sauce is creamy but bright with lemon.
- It uses simple pantry ingredients and fresh lemon for flavor.
- You can change herbs or add veggies to fit your taste.
how to make Garlic Butter Chicken with Lemon Parmesan Linguine
- Cook the pasta: Bring a large pot of salted water to a boil. Cook 12 oz linguine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Make the garlic butter chicken: Season 1 1/4 lbs sliced chicken with 1/2 tsp smoked paprika, 1/2 tsp Italian seasoning, salt, and black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and done. Stir in 4 cloves minced garlic and cook 30 seconds until fragrant. Finish with juice of 1/2 lemon, toss, then remove chicken from skillet.
- Build the lemon Parmesan sauce: In the same skillet, melt 2 tbsp butter and sauté 3 cloves minced garlic briefly. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to deglaze the pan. Add zest of 1 lemon and 3/4 cup grated Parmesan, stirring until smooth and creamy. Season with salt and pepper. Thin with reserved pasta water if needed.
- Combine: Add linguine to the sauce and toss until well coated. Top with the garlic butter chicken or gently fold it into the pasta.
- Serve & garnish: Plate hot. Finish with fresh parsley or basil, extra Parmesan, and a squeeze of lemon.
For a bolder, spicier pasta idea, see a related creamy Cajun chicken recipe here: creamy Cajun chicken rotini.
Ingredients :
- 1 1/4 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- Salt & black pepper, to taste
- Juice of 1/2 lemon
- 12 oz linguine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Zest of 1 lemon
- 3/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water (as needed)
- Optional: Fresh parsley or basil, Extra Parmesan, Lemon wedges
Directions :
Step 1: Cook the Pasta – Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Make the Garlic Butter Chicken – Season chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Stir in garlic and cook 30 seconds until fragrant. Finish with lemon juice, toss, and remove chicken from skillet.
Step 3: Build the Lemon Parmesan Sauce – In the same skillet, melt butter and sauté garlic briefly. Pour in chicken broth and heavy cream, stirring to deglaze the pan. Add lemon zest and Parmesan, stirring until smooth and creamy. Season with salt and pepper. Thin with reserved pasta water if needed.
Step 4: Combine – Add linguine to the sauce and toss until well coated. Top with garlic butter chicken or gently fold it into the pasta.
Step 5: Serve & Garnish – Plate hot, finish with fresh herbs, extra Parmesan, and a squeeze of lemon.
how to serve Garlic Butter Chicken with Lemon Parmesan Linguine
- Serve hot on warmed plates.
- Add a green salad or steamed broccoli on the side.
- Offer lemon wedges and extra Parmesan at the table.
- Pair with a light white wine or iced tea.
how to store Garlic Butter Chicken with Lemon Parmesan Linguine
- Cool to room temperature before storing.
- Place in an airtight container and refrigerate up to 3 days.
- Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
- You can freeze up to 1 month, but thaw and reheat slowly to keep texture.
tips to make Garlic Butter Chicken with Lemon Parmesan Linguine
- Do not overcook the pasta; stop at al dente.
- Use fresh lemon zest and juice for best flavor.
- Warm the pan before adding chicken for a good sear.
- Keep Parmesan at hand and add to taste for creaminess.
- Save the pasta water — it helps the sauce stick to the noodles.
variation (if any)
- Add spinach or peas in the sauce for color and nutrition.
- Use shrimp instead of chicken for a seafood version.
- Swap half-and-half for heavy cream for a lighter sauce.
- Add red pepper flakes for heat.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs work well. Cook a little longer if they are thick.
Q: Can I make the sauce ahead?
A: You can make the sauce and refrigerate up to one day. Reheat gently and add reserved pasta water if it becomes too thick.
Q: How do I keep the pasta from clumping?
A: Toss the hot pasta in the sauce right after draining. Use a little reserved pasta water to loosen and coat the noodles.
Q: Is there a dairy-free option?
A: Use a dairy-free cream and a non-dairy Parmesan alternative, but the taste will change.
Q: Can I double the recipe?
A: Yes. Use a larger pan and cook chicken in batches so it browns well.
Conclusion
This Garlic Butter Chicken with Lemon Parmesan Linguine makes a quick, comforting meal with bright lemon and rich Parmesan. For another lemony creamy chicken pasta idea, see this Creamy Lemon Chicken Pasta recipe.
Garlic Butter Chicken with Lemon Parmesan Linguine
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season chicken with smoked paprika, Italian seasoning, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through.
- Stir in minced garlic and cook for 30 seconds until fragrant. Finish with lemon juice, toss, and remove chicken from skillet.
- In the same skillet, melt butter and sauté garlic briefly.
- Pour in chicken broth and heavy cream, stirring to deglaze the pan.
- Add lemon zest and Parmesan, stirring until smooth and creamy. Season with salt and pepper. Thin with reserved pasta water if needed.
- Add linguine to the sauce and toss until well coated. Top with garlic butter chicken or gently fold it into the pasta.
- Plate hot, finish with fresh herbs, extra Parmesan, and a squeeze of lemon.