Welcome to a bright and zesty dinner solution that’s sure to become a family favorite! This Lemon Chicken with Parmesan Linguine combines the tangy freshness of lemon with savory chicken and creamy pasta for a meal that feels both indulgent and refreshing.
Perfect for weeknight dinners but impressive enough for guests, this dish strikes that elusive balance between comfort food and sophisticated dining. The bright citrus notes cut through the richness of the Parmesan, creating a perfectly balanced plate that will have everyone asking for seconds.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- Uses simple ingredients you likely already have in your pantry
- The perfect balance of creamy, tangy, and savory flavors
- Leftovers reheat beautifully for lunch the next day
- Easily customizable with seasonal vegetables or herbs
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 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
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water, then set the linguine aside.
- In a bowl, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Toss everything together until the chicken is evenly coated with the spices.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Using the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon zest and juice, mixing well to combine all the flavors.
- Return the cooked chicken to the skillet and toss to coat in the lemon garlic butter sauce. Let it warm through and absorb the flavors. Keep warm while preparing the pasta sauce.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and warm it through. Gradually add the Parmesan cheese while whisking continuously until the sauce becomes smooth and creamy. Season with garlic powder, salt, and pepper to taste.
- Add the cooked linguine to the Parmesan sauce, tossing until the pasta is fully coated. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Plate the creamy Parmesan linguine and top with the lemon garlic butter chicken bites. Sprinkle with freshly chopped parsley for color and additional flavor.
Tips & Variations
- For a lighter version, substitute half-and-half or milk for the heavy cream
- Add sautéed asparagus, spinach, or cherry tomatoes for extra vegetables
- Try using chicken thighs instead of breasts for more flavor and moisture
- Make it gluten-free by using your favorite gluten-free pasta
- For meal prep, prepare the chicken and sauce separately from the pasta and combine when reheating
- Add a splash of white wine to the sauce for extra depth of flavor
Serving Suggestions
This lemon chicken pasta pairs beautifully with a simple side salad dressed with olive oil and balsamic vinegar. For a complete Italian-inspired meal, serve with garlic bread or focaccia to soak up the delicious sauce.
A chilled glass of Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing, highlighting the bright lemon notes in the dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The sauce will thicken as it cools; add a splash of broth when reheating
- For maximum flavor, use freshly grated Parmesan cheese rather than pre-packaged
- Chicken is done when it reaches an internal temperature of 165°F (74°C)
FAQs
Can I make this dish ahead of time?
Yes! Prepare the components separately and store in the refrigerator. Reheat the sauce gently on the stovetop, adding a splash of broth if needed, then toss with freshly cooked pasta.
What can I substitute for heavy cream?
Half-and-half, milk, or even a dairy-free alternative like coconut cream will work, though the sauce won’t be quite as rich.
Can I use other pasta shapes?
Absolutely! Fettuccine, spaghetti, or penne all work well with this sauce. Choose a pasta that will hold the creamy sauce nicely.
Is there a way to make this dish vegetarian?
Yes! Skip the chicken and add sautéed mushrooms, broccoli, or plant-based chicken alternatives. Use vegetable broth instead of chicken broth.
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