Lemon Garlic Butter Chicken with Creamy Parmesan Linguine: A Zesty, Indulgent One-Pan Wonder!
Prepare for a culinary delight that perfectly balances bright, zesty flavors with rich, creamy indulgence. This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a dish that sings with freshness and comfort in every forkful. Tender, succulent chicken pieces, infused with lemon and aromatic spices, are pan-seared to golden perfection, then brought together with silky linguine enveloped in a luxurious garlic butter Parmesan cream sauce. It’s an elegant yet easy-to-make meal that feels gourmet but is achievable on any weeknight.
This recipe is designed for maximum flavor with minimal fuss, largely coming together in one pan after the initial pasta boil. The combination of tangy lemon, fragrant garlic, and rich butter creates an irresistible base that coats every strand of linguine and every piece of chicken. It’s a guaranteed crowd-pleaser that delivers on both taste and ease, leaving you with more time to savor the delicious results!
Ingredients:
For the Lemon Garlic Butter Chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces (about 1-inch chunks)
- Zest of 1 large lemon
- Juice of 1 large lemon (about ¼ cup / 60ml)
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste (start with ½ tsp salt, ¼ tsp pepper)
- ½ teaspoon paprika
- 3 tablespoons unsalted butter, divided (1 tbsp for searing chicken, 2 tbsp for sauce)
- 3 cloves garlic, freshly minced (for the sauce base)
- Fresh parsley, chopped, for garnish (about ¼ cup)
For the Creamy Parmesan Linguine:
- 8 oz (approx. 225g) linguine
- 2 tablespoons unsalted butter (part of the 3 tbsp divided from above, for the sauce)
- ¾ cup (approx. 75g) grated Parmesan cheese, plus more for serving
- ½ cup (120ml) heavy cream
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (for the sauce)
- Fresh parsley, chopped, for garnish
Equipment:
- Large pot (for boiling linguine)
- Large skillet (at least 12-inch, with high sides, for chicken and sauce)
- Mixing bowl (for seasoning chicken)
- Colander
- Whisk
- Tongs or spatula
- Measuring cups and spoons
- Citrus zester and juicer
Instructions:
- Cook Linguine: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package instructions until it is al dente (tender but still firm to the bite). Once done, drain the linguine thoroughly and set it aside.
- Season Chicken: While the linguine cooks, in a mixing bowl, toss the chicken pieces with the lemon zest, lemon juice, Italian seasoning, paprika, salt, and black pepper. Toss until the chicken is well coated with all the seasonings.
- Sear Chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and slightly sizzling, add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding, which can steam the chicken instead of searing). Sauté for about 5–6 minutes, stirring occasionally, until the chicken pieces are golden brown on the outside and cooked through. Transfer the cooked chicken to a clean plate and set aside.
- Start the Creamy Sauce: In the same skillet (no need to clean it; the browned bits add flavor!), reduce the heat to medium. Add the remaining 2 tablespoons of butter and let it melt. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until it’s fragrant but not browned.
- Simmer the Sauce: Stir in the heavy cream. Bring the mixture to a gentle simmer, whisking occasionally. Season with garlic powder, salt, and black pepper. Let the sauce gently bubble for a few minutes, stirring occasionally, until it begins to thicken slightly.
- Add Parmesan & Combine: Reduce the heat to low. Add the ¾ cup of grated Parmesan cheese to the sauce. Stir continuously until the Parmesan cheese melts completely into the sauce, creating a smooth and creamy blend.
- Combine & Finish: Add the cooked linguine into the skillet with the sauce. Use tongs to gently toss the pasta, ensuring every strand is thoroughly coated in the creamy sauce. Return the cooked chicken pieces to the pan and gently stir to combine everything, making sure the chicken is also coated in the sauce.
- Garnish & Serve: Finish the dish with a generous sprinkle of fresh chopped parsley. Toss gently one last time. Serve warm immediately, with extra grated Parmesan cheese on the side if desired. Enjoy the zesty, buttery goodness!
Tips for Success:
- Fresh Lemon is Best: Using freshly squeezed lemon juice and fresh lemon zest will provide the most vibrant and authentic lemon flavor.
- Don’t Overcook Chicken: Chicken breast cooks quickly, especially when cut into bite-sized pieces. Sauté just until golden and cooked through to keep it juicy. It will warm through again in the sauce.
- Al Dente Linguine: Cook your linguine only until al dente. It will absorb more sauce and flavors as it sits, so slightly undercooking it initially is ideal to prevent mushiness.
- Low Heat for Parmesan: When adding Parmesan, reduce the heat to low. High heat can cause cheese to clump or become stringy. Stirring continuously helps it melt smoothly into the sauce.
- Adjust Seasoning: Always taste and adjust salt and pepper to your preference throughout the cooking process, especially in the sauce.
- Optional Veggies: Sautéed spinach, asparagus, or cherry tomatoes could be added to the sauce along with the chicken for extra color and nutrition.
- Heavy Cream is Key: For the creamiest, richest sauce, heavy cream is recommended. Half-and-half or milk can be used for a lighter sauce, but the consistency won’t be as luxurious.
Serving Suggestions:
This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a complete meal on its own, but it pairs wonderfully with:
- A Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast.
- Crusty Garlic Bread: Perfect for soaking up every last bit of that delicious creamy sauce.
- Steamed Green Beans or Asparagus: For a quick and easy vegetable side.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or heavy cream if the sauce has thickened too much, or microwave in short bursts until heated through.
Enjoy this incredibly flavorful and satisfying Italian-inspired dish!
Lemon garlic butter chicken served with creamy parmesan linguine
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
3 cloves garlic, minced
Fresh parsley, chopped, for garnish
8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:
Bring a large pot of salted water to a boil and cook the linguine until al dente. Once done, drain and set aside.
In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper until well coated.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until it’s aromatic but not browned.
Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt, and pepper, and let the sauce bubble for a few minutes until it begins to thicken.
Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend.
Add the cooked linguine into the skillet and gently toss it in the sauce until every strand is coated. Return the cooked chicken to the pan and stir to combine everything.
Finish with a generous sprinkle of chopped parsley. Serve warm and enjoy the zesty, buttery goodness.
Cooking Time: 25 minutes | Servings: 4 | Calories: 530 per serving