Name: Lemon Garlic Butter Chicken with Parmesan Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb Boneless, skinless chicken breast, cut into bite-sized pieces; 1 each Lemon, zest and juice; 1/2 tsp Italian seasoning; to taste Salt and pepper; 1/2 tsp Paprika; 3 tbsp Butter, divided (1 tbsp for searing, 2 tbsp for sauce); 3 cloves Garlic, minced; 8 oz Linguine; 3/4 cup Grated Parmesan cheese; 1/2 cup Heavy cream; 1/2 tsp Garlic powder; Fresh parsley, chopped for garnish

Jump to Recipe

Creamy, juicy, and bursting with bright lemon-garlic flavor, this Lemon Garlic Butter Chicken with Parmesan Linguine is the kind of weeknight dinner that feels special without the fuss. Imagine tender chicken pieces seared to golden perfection, tossed with al dente linguine and a silky Parmesan cream sauce that clings to every strand — pure comfort in a bowl. Fun fact: a squeeze of lemon was historically used to brighten rich sauces and make them feel lighter long before modern fridges made light cooking fashionable.

This recipe stands out because it’s simple, quick, and family-friendly — perfect for busy nights or casual dinner guests. If you enjoyed our lighter pasta dishes, you’ll love how this one balances richness and freshness; for another take on lemony chicken pasta try this similar recipe for extra inspiration: Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine. Ready to make something comforting and impressive in under an hour? Let’s get cooking!

What is Lemon Garlic Butter Chicken with Parmesan Linguine?

What’s in a name? This one practically lists its own ingredients — lemon, garlic, butter, chicken, and Parmesan-tossed linguine — so you know exactly what deliciousness to expect. Where did the name come from? Maybe an over-excited cook told a friend, “It’s lemon, garlic, butter, chicken with Parmesan linguine!” and the name stuck. Who wouldn’t want a title that tells them they’re in for bold tang, mellow butter, and cheesy satisfaction?

Is it romantic? Perhaps — remember, “the way to a man’s heart is through his stomach.” Whether you’re cooking for family, friends, or a special someone, this dish is a cozy, crowd-pleasing winner. Curious? Try it and see why the name says it all.

Why You’ll Love This

Creamy, bright, and savory: The main highlight is the luscious Parmesan cream sauce that combines with zesty lemon and garlic to coat tender chicken and linguine, creating a rich yet refreshing bite every time.
Cost-effective and comforting: Making this at home uses pantry staples and one protein — chicken — keeping grocery costs sensible while delivering restaurant-level flavor.
Flavor boosters and finishing touches: Butter, freshly grated Parmesan, lemon zest, and parsley elevate simple ingredients into an irresistible dish. A light sprinkle of paprika adds depth and a beautiful color.

If you loved our other pasta recipes, like the garlicky cream sauces on this site, this fits right into that collection and gives a brighter citrus twist worth trying. Go ahead — make it tonight and see how quickly everyone asks for seconds.

How to Make

Quick Overview

This recipe is easy and fast: sear the seasoned chicken until golden, make a creamy Parmesan sauce right in the skillet, and toss with cooked linguine. The result is a satisfying mix of textures — juicy chicken, silky sauce, and perfectly cooked pasta. Prep time: about 10-15 minutes. Cook time: about 20-25 minutes. Total time: roughly 35-40 minutes.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 tsp Italian seasoning
Salt and pepper, to taste
1/2 tsp paprika
3 tbsp butter, divided (1 tbsp for searing, 2 tbsp for sauce)
3 cloves garlic, minced
Fresh parsley, chopped, for garnish
8 oz linguine
2 tbsp butter (for pasta if desired)
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste (for sauce)
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish (additional)

Directions

Cook the linguine according to the package instructions in generously salted water until al dente. Drain, toss with 2 tablespoons of butter if desired, and set aside to keep warm.
While the pasta cooks, season the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper. Make sure each piece has a light coating of seasoning.
In a large skillet, melt 1 tablespoon of butter over medium-high heat until foamy. Add the seasoned chicken in a single layer, leaving space so pieces can brown.
Cook the chicken for about 9-10 minutes, turning occasionally, until fully cooked through and golden brown on the outside. Internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Pour in the heavy cream and stir to combine with the garlic butter. Add 1/2 teaspoon garlic powder, and season with salt and pepper to taste. Let the sauce simmer gently for about 3 minutes until it thickens slightly.
Stir in the grated Parmesan cheese a little at a time, mixing until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of pasta water to loosen it.
Add the cooked linguine to the skillet and toss thoroughly to coat the pasta in the creamy sauce.
Plate the linguine and top with the cooked chicken. Garnish with chopped fresh parsley and an extra squeeze of lemon if desired.
Serve immediately and enjoy the rich, bright flavors.

Lemon Garlic Butter Chicken with Parmesan Linguine

What to Serve With

Simple green salad with a lemon vinaigrette to echo the citrus notes and provide a crisp counterpoint.
Roasted or steamed asparagus with a drizzle of olive oil and a sprinkle of sea salt.
Garlic bread or crusty baguette to mop up every last bit of sauce.
Light white wine like Pinot Grigio or a crisp Sauvignon Blanc for adults, or sparkling water with lemon for a non-alcoholic pairing.
For a heartier meal, serve with roasted baby potatoes tossed in rosemary.

Top Tips for Perfecting

Use freshly grated Parmesan for the creamiest melt and best flavor; pre-grated cheese often contains anti-caking agents that prevent smooth melting.
Don’t overcrowd the pan when searing chicken; give pieces room to brown for better texture.
Adjust lemon intensity by adding more zest for brightness and more juice for tang; add gradually to taste.
Save a cup of pasta water before draining — a splash helps loosen the sauce and helps it cling to the linguine.
If sauce thickens too much after resting, gently reheat with a little milk or cream and stir until smooth.
Common mistake: overheating the sauce. Keep it at a gentle simmer to avoid separating the cream.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep pasta and chicken together; the sauce helps preserve moisture.
Freezing: This dish can be frozen for up to 1 month, but texture may change slightly. Freeze in a shallow, airtight container and thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stove over low heat with a splash of milk or cream to restore creaminess, stirring often. Microwave in short bursts, stirring between intervals, and add a little liquid if needed.
Avoid overheating to prevent the sauce from breaking or the chicken from drying out.

FAQs

How do I know when the chicken is fully cooked?
Cook chicken pieces until they reach an internal temperature of 165°F (74°C) or until the juices run clear and there is no pink in the center. Golden browning on the outside is a good sign.

Can I use a different pasta shape?
Yes — penne, fettuccine, or spaghetti all work well. Just adjust cooking time so the pasta stays al dente.

Can I make this dairy-free or lighter?
For a lighter version, use half-and-half or a combination of milk and a bit of cream. For dairy-free, substitute a plant-based cream and a vegan Parmesan alternative, though flavor will vary.

Can I prepare this ahead of time?
You can cook the chicken and make the sauce ahead, but toss with pasta just before serving for best texture. Reheat gently and add a splash of liquid if needed.

Is there a vegetarian option?
Skip the chicken and add sautéed mushrooms, roasted cauliflower, or crispy tofu for a vegetarian twist that still pairs beautifully with the lemon-Parmesan sauce.

Conclusion

This Lemon Garlic Butter Chicken with Parmesan Linguine is a weeknight hero — fast, flavorful, and utterly satisfying. It’s easy enough for a busy night yet special enough to impress guests, and the balance of bright lemon, garlicky butter, and creamy Parmesan hits all the right notes. For more inspiration and a slightly different take on the same beloved combination, check out this detailed guide: Lemon Garlic Butter Chicken with Parmesan Linguine – Yeyfood …. Give it a try, share it with family, and enjoy the happy faces at the table.