Lemon Garlic Butter Chicken With Parmesan Linguine Recipe

There's nothing quite like the combination of zesty lemon, aromatic garlic, and rich butter coming together in a dish that’s both comforting and indulgent. This Lemon Garlic Butter Chicken with Parmesan Linguine is a perfect balance of bright, tangy flavors and creamy, cheesy pasta—making it a meal that feels fancy but is effortless enough for a weeknight dinner.

this Recipe

I first made this dish on a whim, trying to elevate simple pantry staples into something restaurant-worthy. One bite in, and it quickly became a staple in my home. The juicy, golden-brown chicken, paired with silky linguine coated in a luscious parmesan sauce, is pure magic.

Why You'll Love This Lemon Garlic Butter Chicken with Parmesan Linguine

Get ready to add this dish to your regular rotation—it’s just that good!

First, it’s quick and easy. In just about 30 minutes, you’ll have a gourmet-level dinner on the table, perfect for busy nights when you still want something delicious.

It’s also packed with flavor. The combination of fresh lemon juice, garlic, and butter creates a sauce that’s both rich and refreshing. The parmesan adds a deep, savory touch that takes the linguine to the next level.

Not only is this dish budget-friendly, but it’s also family-approved. With just a few simple ingredients, you can feed a hungry crowd without breaking the bank. Even picky eaters will love the creamy pasta and tender chicken.

Best of all, it’s versatile. Swap the linguine for any pasta you have on hand, or switch up the protein with shrimp or even tofu for a vegetarian twist.

Ingredients Notes

The magic of this dish comes from the balance of simple ingredients that, when combined, create an unforgettable meal.

Chicken breasts are the star of this recipe. I like to use boneless, skinless chicken breasts sliced into cutlets to ensure quick, even cooking. If you prefer a juicier cut, boneless chicken thighs work beautifully too.

The lemon is essential for that fresh, tangy brightness. Use freshly squeezed lemon juice for the best flavor—bottled juice just doesn’t compare. For an extra citrus kick, add a bit of lemon zest.

Garlic and butter are the heart of the sauce. The garlic infuses the butter with a deep, aromatic flavor that coats the chicken perfectly. I recommend using fresh garlic for the best taste, but garlic powder can work in a pinch.

For the pasta, linguine is my favorite choice. Its slightly flat shape holds onto the creamy parmesan sauce beautifully. However, you can substitute it with fettuccine, spaghetti, or even penne if that’s what you have on hand.

And of course, parmesan cheese brings everything together. Use freshly grated parmesan for a smooth, melty texture. Pre-shredded versions tend to be coated with anti-caking agents, which can prevent the sauce from being silky smooth.

How To Make This Lemon Garlic Butter Chicken with Parmesan Linguine

This dish comes together quickly with a few simple steps.

Start by seasoning the chicken cutlets with salt, pepper, and a pinch of paprika for a bit of color and warmth. Heat a large skillet over medium-high heat and add a bit of olive oil. Once hot, cook the chicken for about 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

In the same skillet, add butter and minced garlic, letting it cook for just a minute until fragrant. Stir in the fresh lemon juice and a splash of chicken broth, scraping up any flavorful bits from the bottom of the pan. This creates the rich, buttery sauce that coats the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the linguine until al dente. Reserve about ½ cup of pasta water before draining—it helps loosen the sauce if needed.

Add the cooked pasta directly to the skillet with the lemon butter sauce, then sprinkle in freshly grated parmesan. Toss everything together, adding small amounts of pasta water as needed to create a smooth, creamy consistency.

Slice the reserved chicken and place it on top of the pasta, letting it soak up the delicious sauce. Garnish with extra parmesan, chopped parsley, and a final squeeze of fresh lemon juice before serving.

From start to finish, this dish takes about 30 minutes, making it the ultimate quick and satisfying meal.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce over time, so when reheating, add a splash of chicken broth or water to bring back the creamy consistency.

To reheat, warm the dish gently in a skillet over medium-low heat, stirring frequently. The microwave works too—just heat in 30-second intervals, stirring between each, until warmed through.

Variations and Substitutions

This dish is incredibly adaptable, so feel free to make it your own!

For a low-carb version, swap the linguine for zucchini noodles or spaghetti squash. You’ll still get all the delicious flavors but with a lighter touch.

If you love spice, add a pinch of red pepper flakes to the garlic butter sauce. It adds just the right amount of heat without overpowering the dish.

Not a fan of chicken? Try this with shrimp instead! Shrimp cooks even faster and pairs beautifully with the lemon-garlic-butter combination.

Dairy-free? Substitute the butter with olive oil and use a vegan parmesan alternative or nutritional yeast to maintain that savory, cheesy depth.

No linguine? No problem! Use any pasta shape you have—fusilli, penne, or even angel hair all work just as well.

Experiment with these variations and make this recipe your own. However you choose to enjoy it, this Lemon Garlic Butter Chicken with Parmesan Linguine is bound to become a favorite in your home!

Print