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Garlic Butter Chicken served with Lemon Parmesan Linguine on a plate

Garlic Butter Chicken with Lemon Parmesan Linguine

A quick and comforting meal combining garlic butter chicken and lemon Parmesan linguine for a delightful weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 1.25 lbs boneless, skinless chicken breasts, sliced into strips
  • 0.5 tsp smoked paprika
  • 0.5 tsp Italian seasoning
  • salt & black pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 0.5 lemon juice of for finishing the chicken
Pasta Ingredients
  • 12 oz linguine pasta cooked to al dente
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 lemon zest of
  • 0.75 cup grated Parmesan cheese
  • 0.5 cup reserved pasta water as needed to thin the sauce
Garnish Ingredients
  • fresh parsley or basil, optional for garnish
  • extra Parmesan, optional for serving
  • lemon wedges, optional for serving

Method
 

Preparation
  1. 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.
  2. Season chicken with smoked paprika, Italian seasoning, salt, and pepper.
Cooking Chicken
  1. 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.
  2. Stir in minced garlic and cook for 30 seconds until fragrant. Finish with lemon juice, toss, and remove chicken from skillet.
Building the Sauce
  1. In the same skillet, melt butter and sauté garlic briefly.
  2. Pour in chicken broth and heavy cream, stirring to deglaze the pan.
  3. Add lemon zest and Parmesan, stirring until smooth and creamy. Season with salt and pepper. Thin with reserved pasta water if needed.
Combining
  1. Add linguine to the sauce and toss until well coated. Top with garlic butter chicken or gently fold it into the pasta.
Serving
  1. Plate hot, finish with fresh herbs, extra Parmesan, and a squeeze of lemon.

Notes

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.