There’s something magical about the combination of lemon, garlic, butter, and Parmesan that transforms simple ingredients into a restaurant-worthy meal. This Lemon Garlic Butter Chicken Parmesan Linguine brings together all these beloved flavors in one irresistible dish that’s perfect for weeknight dinners yet impressive enough for weekend entertaining.
Tender chicken cutlets nestled on a bed of linguine coated in a silky, bright lemon garlic butter sauce and finished with a generous sprinkle of Parmesan cheese – this dish hits all the right notes of comfort and sophistication. The sauce is luxurious yet light, with the lemon cutting through the richness of the butter and cheese, creating a perfectly balanced plate that will have everyone asking for seconds.
Why You’ll Love This
- The perfect balance of bright lemon, aromatic garlic, and rich butter creates a sauce that’s both indulgent and refreshing
- Ready in about 45 minutes, making it ideal for busy weeknights when you still want something special
- One-pan chicken preparation minimizes cleanup while maximizing flavor
- Versatile recipe that can be dressed up for company or simplified for family dinners
- Leftovers reheat beautifully for lunch the next day (if there are any!)
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Fresh parsley, chopped, for garnish
- 8 ounces linguine pasta
- 2 tablespoons butter
- 3/4 cup Parmesan cheese, freshly grated
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook the linguine according to package instructions until al dente (typically 9-11 minutes). Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- While the pasta is cooking, prepare the chicken. In a bowl, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Toss until the chicken is evenly coated with the spices.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and set aside.
- Using the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the lemon zest and juice, stirring well to combine and scraping up any browned bits from the bottom of the pan.
- Return the cooked chicken to the skillet with the lemon garlic butter sauce. Toss to coat the chicken pieces evenly in the sauce. Keep warm over low heat while preparing the pasta sauce.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring to a gentle simmer (do not boil). Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth. Season with garlic powder, salt, and pepper to taste.
- Add the cooked linguine to the Parmesan sauce, tossing gently to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starchy water will help the sauce cling to the pasta.
- Divide the creamy Parmesan linguine between serving plates. Top with the lemon garlic butter chicken bites. Garnish with freshly chopped parsley and additional grated Parmesan if desired. Serve immediately.
Tips & Variations
- For a lighter version, use chicken tenders or thin-sliced chicken breasts and reduce the butter to 4 tablespoons total
- Add 1 cup of halved cherry tomatoes or 1 cup of baby spinach to the sauce for extra color and nutrition
- Substitute white wine for half of the chicken broth for a more complex flavor profile
- Make it gluten-free by using gluten-free pasta and replacing the flour with a gluten-free flour blend
- For extra lemony flavor, add an additional tablespoon of lemon zest just before serving
- Prepare the chicken ahead of time and reheat when ready to serve with freshly made pasta and sauce
Serving Suggestions
This Lemon Garlic Butter Chicken Parmesan Linguine is practically a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness of the pasta. For a more substantial meal, serve alongside garlic bread or roasted vegetables like asparagus or broccoli, which complement the lemony flavors perfectly.
For a special touch, offer extra lemon wedges and a small bowl of freshly grated Parmesan at the table, allowing everyone to adjust the brightness and richness to their preference.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of chicken broth or water to revive the sauce
- The chicken is done when it reaches an internal temperature of 165°F and juices run clear
- For best flavor, use freshly squeezed lemon juice and freshly grated Parmesan cheese
FAQs
Can I use pre-cooked chicken to save time?
Yes! You can use rotisserie chicken or leftover cooked chicken. Simply skip the dredging and cooking steps, and add the sliced chicken to the pasta at the end to warm through.
Can I make this dish ahead of time?
The chicken can be cooked ahead of time, but the pasta and sauce are best made fresh. If needed, prepare components separately and assemble just before serving.
What can I substitute for linguine?
Any long pasta works well, including fettuccine, spaghetti, or even angel hair. For a heartier option, try pappardelle.
Is this dish too lemony for kids?
You can easily adjust the lemon to suit younger palates by starting with the juice of just one lemon and adding more to taste. Most kids enjoy the bright flavor when balanced with the creamy Parmesan sauce.
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