Lemon Garlic Butter Chicken Linguine

If you are craving a cozy dinner that feels both special and simple, this lemon garlic butter chicken with parmesan linguine is pure comfort in a bowl. Tender chicken bites and buttery strands of pasta come together in a creamy lemon sauce that bursts with bright flavor. It is a recipe I pull out when I need cozy elegance with practically zero fuss.

I perfected it during a hectic week because I needed both ease and cheer on the table

Ingredients

• Boneless skinless chicken breast: Choose plump fresh chicken for tender results
• Lemon zest and juice: Go for a fragrant lemon with thin skin
• Italian seasoning: Dried blend adds herbs with no chopping required
• Paprika: Adds warmth and slight smokiness
• Butter: Choose good quality for richness It brings the whole dish together
• Garlic: Fresh cloves create aromatic depth Use firm cloves for best flavor
• Linguine: Use a bronze die pasta if you can for sauce to cling
• Heavy cream: Opt for full fat for silky sauce
• Grated Parmesan cheese: Fresh grated melts better and has richer taste
• Garlic powder: Backs up the fresh garlic for stronger flavor
• Salt and pepper: Lift all other flavors
• Fresh parsley: Adds a pop of color and freshness Use flat leaf for best flavor

Step-by-Step Instructions

Season the Chicken:

Toss the chicken pieces with lemon zest lemon juice Italian seasoning paprika salt and pepper Make sure every piece is coated fully for the most flavor

Cook the Chicken:

Melt one third of the butter in a large nonstick skillet over medium high heat Add chicken Cook for nine to ten minutes stirring every couple minutes so they brown evenly Pieces should be golden and cooked through Remove them and set aside

Build the Flavor Base:

In the same skillet add the rest of the butter Let it melt then sprinkle in the minced garlic Cook gently one or two minutes until it becomes very fragrant and just turns golden Stir often so it does not burn

Make the Creamy Parmesan Sauce:

Pour heavy cream into the hot skillet Stir in the garlic powder plus salt and pepper Simmer on medium low for three minutes Stir often so the cream thickens but does not scorch Once slightly thick sprinkle in grated Parmesan Stir well for a dense smooth sauce

Toss Pasta and Finish:

Add cooked linguine to the skillet Toss very well so every noodle gets glossy with sauce Taste for salt When ready add the golden chicken back or spoon over the pasta Garnish generously with chopped parsley before serving

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I absolutely love how the golden chicken soaks up the zingy lemon and melts into the buttery sauce My kids argue for extra pasta when they smell the garlic in the air making this one of our family's most requested weeknight wins

Storage Tips

Let leftovers cool fully before storing Use an airtight container and refrigerate for up to three days For best texture add a splash of cream or milk when reheating to keep the sauce silky Avoid microwaving too long to keep chicken juicy

Ingredient Substitutions

No linguine on hand You can swap with fettuccine spaghetti or even penne For a lighter version try half and half instead of heavy cream and use rotisserie chicken for an even speedier twist Goat cheese stirred in at the end is also delicious if you enjoy a little tang

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Serving Suggestions

Pair with crisp green salad and salty olives for a fresh side Roasted broccoli or asparagus is lovely for veggies and a squeeze of extra lemon before eating lifts every bite Even a simple crusty bread can mop up the zesty sauce

A Touch of History

Lemon garlic butter chicken reflects rustic Italian roots where rich sauces and bright citrus are classic At our house it is a little luxury that turns an ordinary weeknight into something memorable Family style pasta always brings everyone back to the table

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast is ideal for tender, bite-sized pieces that cook quickly and absorb flavors well.

→ Can I substitute another pasta for linguine?

Yes, fettuccine or spaghetti work well, as their shapes hold the creamy sauce beautifully.

→ How do I keep the chicken juicy?

Cook the chicken over medium-high heat and avoid overcooking. Let it rest briefly before serving.

→ What’s the best way to zest the lemon?

Use a microplane or fine grater to remove only the outer yellow part, avoiding the bitter white pith.

→ Can I make the sauce ahead of time?

Prepare the sauce just before tossing with pasta for best results, as it thickens on standing and tastes freshest.