Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

There’s something utterly magical about the aroma of garlic and butter dancing together in a sizzling pan. Now add a squeeze of fresh lemon and a touch of creamy Parmesan, and you’ve got yourself a dinner that tastes like a hug from Nonna herself. This lemon garlic butter chicken with creamy Parmesan linguine is one of those cozy-yet-zesty dishes that hits every note—bright, buttery, hearty, and just indulgent enough to feel special.

Growing up in a small Italian town, my grandmother would often whip up something similar on those first warm evenings of spring. The air still crisp, but fragrant with blooming citrus trees, and the table always filled with laughter and the comforting clink of wine glasses. This dish is a modern nod to those memories—simple, satisfying, and oh-so-soulful.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• Zest and juice of 1 lemon
• ½ tsp Italian seasoning
• ½ tsp paprika
• Salt and pepper, to taste
• 3 tbsp butter, divided
• 3 cloves garlic, minced
• Fresh parsley, chopped, for garnish

For the Parmesan Linguine:

• 8 oz linguine
• 2 tbsp butter
• ¾ cup grated Parmesan cheese
• ½ cup heavy cream
• ½ tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Prep and Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approx. 530 per serving

Step-by-Step Instructions

1. Cook the Linguine

Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain and set aside.

2. Marinate the Chicken

In a mixing bowl, toss the chicken with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Let it sit for 5 minutes while you prep the other ingredients.

3. Sauté the Chicken

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5–6 minutes, stirring occasionally, until golden brown and fully cooked. Transfer to a plate and set aside.

4. Build the Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Pour in the heavy cream, season with garlic powder, salt, and pepper, and bring to a gentle simmer.

5. Add the Cheese

Once the sauce starts to thicken slightly, stir in the Parmesan cheese. Continue stirring until smooth and creamy.

6. Combine Pasta and Chicken

Add the cooked linguine into the skillet and toss to coat. Return the chicken to the pan and mix until everything is evenly combined and warmed through.

7. Garnish and Serve

Finish with freshly chopped parsley and an extra sprinkle of Parmesan. Serve warm and enjoy every creamy, lemony bite.

Variations & Tips

• Low-carb? Skip the pasta and serve the chicken over sautéed zucchini noodles or cauliflower mash.
• Want extra veggies? Toss in baby spinach or asparagus during the last minute of cooking the sauce.
• Make it spicy: Add a pinch of red pepper flakes to the chicken seasoning or sauce.
• Meal prep-friendly: Cook and store components separately for up to 3 days. Reheat gently in a pan for best texture.

Let’s Chat!

Did you try this lemon garlic butter chicken with creamy linguine? Let me know how it turned out! Snap a photo and tag me on Instagram or leave your delicious twist in the comments. ❤️🍋

Print