Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine

I’m excited to share my Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine—a rich, savory-sweet chicken dish pan-seared in lemony garlic butter, paired with silky pasta coated in a luscious Parmesan cream sauce.

Why I’ll Love This Recipe

I love this recipe because it feels like a restaurant-quality meal that I can make in my own kitchen. The chicken is juicy and flavorful, the lemon and garlic add brightness, and the creamy Parmesan linguine makes it wonderfully indulgent. It’s comfort food with a touch of elegance.

Ingredients

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

For the chicken:

• Boneless, skinless chicken breasts or thighs

• Salt and black pepper

• Garlic powder

• All-purpose flour (for light coating)

• Olive oil

• Unsalted butter

• Fresh garlic, minced

• Lemon juice

• Lemon zest

• Fresh parsley, chopped (for garnish)

For the creamy Parmesan linguine:

• Linguine pasta

• Unsalted butter

• Fresh garlic, minced

• Heavy cream

• Chicken broth

• Freshly grated Parmesan cheese

• Salt and black pepper

• Extra parsley or basil for garnish

Directions

1. I season the chicken with salt, pepper, and garlic powder, then lightly coat it with flour.

2. I heat olive oil and butter in a skillet over medium-high heat, searing the chicken for 4–5 minutes per side until golden and cooked through.

3. I remove the chicken and set it aside.

4. In the same skillet, I add more butter and minced garlic, cooking until fragrant.

5. I stir in lemon juice and zest, scraping up browned bits for extra flavor, then return the chicken to the pan to coat in the sauce.

6. For the pasta, I cook the linguine according to package directions until al dente.

7. In a separate saucepan, I melt butter and sauté garlic for 1 minute.

8. I pour in heavy cream and chicken broth, bringing it to a gentle simmer.

9. I whisk in Parmesan until the sauce is smooth and creamy, seasoning with salt and pepper.

10. I toss the cooked linguine in the sauce until well coated.

11. I serve the chicken over or alongside the pasta, spooning extra lemon garlic butter over the top, and garnish with parsley.

Servings and Timing

• Servings: About 4 servings

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• I sometimes add spinach or sun-dried tomatoes to the pasta for extra flavor.

• I swap linguine for fettuccine or spaghetti depending on what I have.

• I use half-and-half instead of heavy cream for a lighter sauce.

• I sprinkle red pepper flakes for a little heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm gently in a skillet with a splash of milk or cream to loosen the sauce and keep it creamy.

FAQs

Can I make this ahead of time?

I can cook the chicken and make the sauce ahead, but I prefer to boil the pasta fresh before serving.

Can I use pre-grated Parmesan?

Freshly grated melts smoother, but pre-grated will work in a pinch.

Can I make this without cream?

Yes—I use more chicken broth and a bit of cream cheese for a creamy texture.

What’s the best way to keep the chicken juicy?

I avoid overcooking and let it rest for a few minutes before slicing.

Can I add vegetables to the pasta?

Absolutely—broccoli, peas, or asparagus work well here.

Conclusion

I love making Lemon Garlic Butter Chicken with Creamy Parmesan Linguine because it’s rich, flavorful, and feels like a special occasion meal without being complicated. It’s a perfect balance of tangy, creamy, and savory flavors that always satisfies.