Name: Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons lemon juice; 1 teaspoon lemon zest; 4 boneless, skinless chicken breasts; Salt, to taste; Black pepper, to taste; 4 garlic cloves, minced; 4 tablespoons butter, divided; 2 tablespoons olive oil; 1 cup heavy cream; 1 cup grated parmesan cheese; 12 oz linguine pasta; 1/4 cup chicken broth (optional); Fresh parsley, chopped (optional, for garnish)

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This lemon garlic butter chicken served with creamy parmesan linguine is a comforting, flavor-packed dish that brings restaurant-level taste to the dinner table. The juicy, pan-seared chicken is infused with a zesty garlic butter sauce, while the linguine is luxuriously creamy with a rich parmesan twist. Together, they create a satisfying and indulgent meal that’s perfect for any night of the week.

Why You’ll Love This Recipe

I love how this recipe brings together bright citrus, rich garlic butter, and creamy parmesan in one cohesive dish. The balance of flavors keeps every bite interesting, and the chicken turns out golden and tender with minimal effort. It’s an ideal recipe for when I want to impress guests or just treat myself to something special at home. Plus, the pasta base makes it hearty and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lemon juice
lemon zest
boneless, skinless chicken breasts
salt
pepper
garlic cloves
butter
olive oil
heavy cream
parmesan cheese
linguine pasta
chicken broth (optional, for thinning the sauce if needed)
fresh parsley (optional, for garnish)

Directions

I start by seasoning the chicken breasts with salt, pepper, and lemon zest.
In a skillet, I heat olive oil and butter over medium heat, then add the chicken. I cook it until golden and fully cooked through, about 5-6 minutes per side. Once done, I remove it from the pan and set it aside.
In the same skillet, I sauté minced garlic in butter until fragrant. I then deglaze the pan with a bit of lemon juice and, optionally, a splash of chicken broth.
To this sauce, I add heavy cream and grated parmesan, stirring until smooth and creamy.
Meanwhile, I cook the linguine according to package instructions until al dente, then toss it in the creamy parmesan sauce.
I slice the chicken and serve it over the pasta, finishing with a drizzle of the lemon garlic butter from the pan and a sprinkle of parsley.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the linguine for fettuccine or penne, depending on what I have in the pantry. For a lower-carb version, I like to serve the chicken with sautéed zucchini noodles instead of pasta. I’ve also tried adding spinach or sun-dried tomatoes to the sauce for extra depth. If I want a spicier kick, I add a pinch of red pepper flakes during the garlic sauté.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I add a splash of milk or broth to the pasta before warming it up on the stovetop or in the microwave to keep the sauce creamy. The chicken also reheats well in a skillet over low heat, covered to retain moisture.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should also be firm to the touch and no longer pink inside.

Can I use pre-cooked chicken?

Yes, I sometimes use leftover grilled or rotisserie chicken. I simply slice it and warm it in the lemon garlic butter sauce before adding it to the pasta.

What if I don’t have heavy cream?

I’ve used half-and-half or a mixture of milk and a bit of flour in a pinch. The sauce won’t be as rich, but it still tastes great.

Can I make the sauce in advance?

Absolutely. I prepare the sauce a day ahead and store it in the fridge. When I’m ready, I gently reheat it on the stove, whisking to smooth it out before tossing with fresh-cooked pasta.

What kind of parmesan works best?

I prefer freshly grated parmesan cheese because it melts better and gives the sauce a richer flavor compared to pre-shredded or grated varieties.

Conclusion

This lemon garlic butter chicken with creamy parmesan linguine is a standout meal that feels both elegant and comforting. I love how quickly it comes together, and the flavor combination never fails to impress. Whether I’m cooking for a quiet night in or a special dinner with friends, it’s a reliable go-to that always satisfies.