Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

There's nothing quite like the irresistible combination of lemon, garlic, and butter coming together in one dish. This Lemon Garlic Butter Chicken with Parmesan Linguine is rich, creamy, and bursting with fresh, zesty flavors that will have your whole family asking for seconds.

I first made this dish on a whim, trying to use up some leftover chicken and a half-empty box of linguine. What started as a simple experiment quickly became a staple in my kitchen. It's quick enough for busy weeknights but elegant enough to serve for a special dinner.

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

This dish is a perfect balance of creamy, tangy, and savory flavors that make it a total crowd-pleaser. Here’s why you’ll want to add it to your regular meal rotation:

First, it’s incredibly easy to make. With just a handful of pantry staples and 30 minutes, you can have a restaurant-quality meal on the table.

It’s also budget-friendly. Using simple ingredients like pasta, chicken, and butter means you don’t have to spend a fortune to make something delicious.

Plus, it's versatile. You can swap the linguine for any pasta you have on hand, and it pairs well with a variety of sides, from roasted vegetables to a simple green salad.

Lastly, this dish is comforting yet refreshing. The rich butter sauce is cut perfectly by the brightness of fresh lemon juice and parmesan cheese, making each bite flavorful but never too heavy.

Ingredients Notes

The beauty of this dish lies in its simple but high-impact ingredients. Each component adds depth and texture, making the final dish truly exceptional.

Chicken: I recommend using boneless, skinless chicken breasts or thighs. Thighs offer a bit more juiciness, but if you prefer a leaner option, breasts work just as well. Make sure to slice them into thin cutlets so they cook quickly and evenly.

Linguine: The long, silky strands of linguine are perfect for catching all that luscious lemon garlic butter sauce. If you don’t have linguine, feel free to use fettuccine, spaghetti, or even angel hair pasta.

Butter and Garlic: The foundation of the sauce, butter and fresh garlic, creates a rich and aromatic base. Use unsalted butter so you can better control the seasoning.

Lemon Juice and Zest: Fresh lemon juice adds the perfect amount of tang to balance the richness, while the zest enhances the citrusy aroma. Avoid bottled lemon juice, as it lacks the fresh brightness of the real thing.

Parmesan Cheese: Grated Parmesan brings in a nutty, salty depth to the sauce. Always use freshly grated cheese rather than the pre-packaged kind for the best melt and flavor.

How To Make This Lemon Garlic Butter Chicken With Parmesan Linguine

Creating this flavorful dish is easier than you might think. Follow these simple steps to get it just right.

Start by cooking the linguine in a large pot of salted boiling water. Make sure to reserve about 1 cup of pasta water before draining—this will help emulsify the sauce later.

While the pasta is cooking, season your chicken cutlets with salt, pepper, and a pinch of Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside.

In the same pan, add a little more butter and sauté minced garlic until fragrant—about 30 seconds. Stir in fresh lemon juice and zest, scraping up any browned bits from the pan for extra flavor.

Lower the heat and add heavy cream and grated Parmesan, stirring continuously until the cheese melts into a smooth, creamy sauce. Slowly add reserved pasta water, a little at a time, until you reach your desired sauce consistency.

Toss the cooked linguine in the sauce, ensuring each strand is coated. Slice the reserved chicken and place it on top. Finish with extra Parmesan cheese, fresh parsley, and a squeeze of lemon for the perfect final touch.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so when reheating, add a splash of warm water or chicken broth to loosen it up.

For freezing, it’s best to store the chicken separately from the pasta. Frozen pasta dishes tend to lose their texture, but the chicken will hold up well for up to 2 months in a freezer-safe container.

To reheat, gently warm in a skillet over low heat, stirring frequently and adding liquid as needed to restore the creamy consistency.

Variations and Substitutions

This recipe is flexible, so feel free to customize it to suit your preferences and dietary needs.

If you're looking for a lighter version, swap the heavy cream for half-and-half or a mixture of Greek yogurt and milk. It won’t be quite as rich, but it will still be delicious.

For a gluten-free option, use your favorite gluten-free pasta, such as chickpea or brown rice linguine.

Want to add more protein? Toss in some shrimp or salmon for a seafood twist. They cook quickly and pair beautifully with the lemon garlic butter sauce.

Vegetarians can skip the chicken altogether and replace it with sautéed mushrooms, zucchini, or spinach for a delicious meat-free version.

However you make it, this Lemon Garlic Butter Chicken with Parmesan Linguine is bound to be a new favorite in your household. So grab your ingredients and get cooking—your taste buds will thank you!

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