There’s a graceful simplicity to dishes that combine buttery garlic, bright lemon, and rich Parmesan—flavors that feel indulgent yet comfortingly familiar. My Lemon Garlic Butter Chicken with Creamy Parmesan Linguine is a recipe that elevates everyday ingredients into something memorable. Tender cutlets of chicken are bathed in a zesty garlic-lemon butter sauce, resting atop silky linguine swathed in a luscious Parmesan cream. It strikes the perfect balance between cozy and elegant—and it comes together in just 45 minutes.
Inspired by both rustic Italian homes and modern twist, this dish delivers restaurant-quality charm with a kitchen-friendly process. Whether you’re looking to impress a guest or simply treat yourself, this recipe is versatile, satisfying, and surprisingly fuss-free.
Why This Recipe Works
- Layered flavors: Bright lemon, garlic richness, and creamy Parmesan unite harmoniously.
- Comfort textures: Crispy, juicy chicken cutlets atop smooth, cheesy pasta.
- Easy sophistication: A restaurant-worthy meal without demanding techniques.
- Minimal cleanup: One pan for sauce and chicken, plus a pot for linguine.
- Flexible & customizable: Make lighter, richer, swap proteins or garnish to match your mood or ingredients at hand.
Ingredients
For the Chicken:
- 2 large (or 4 small) chicken breasts, sliced into cutlets
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- Juice + zest of 1 lemon
- Fresh parsley, for garnish
For the Creamy Parmesan Linguine:
- 12 oz linguine pasta
- 2 tbsp butter
- 4 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp lemon zest
- Salt + black pepper, to taste
- ½ cup reserved pasta water
Optional Garnishes:
- Red pepper flakes
- Fresh basil or parsley
- Extra parmesan
Step-by-Step Instructions
1. Prepare & Season Chicken
Cut chicken into thin cutlets. Mix garlic powder, onion powder, paprika, salt, and pepper. Rub seasoning evenly and let rest for 10–15 minutes to ensure even cooking.
2. Pan-Sear Chicken
Heat olive oil in a skillet over medium-high. Sear chicken for about 4–5 minutes each side until golden and cooked through. Then reduce heat to medium, add butter and garlic, and sauté briefly until fragrant. After 30 seconds, stir in lemon juice and zest. Baste the chicken in this garlic-lemon butter, then remove to tent with foil. Optional deglaze with white wine for added depth.
3. Cook the Linguine
Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
4. Make Cream Sauce
In the skillet, melt butter and sauté garlic until aromatic. Pour in heavy cream and lemon zest, followed by parmesan cheese. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
5. Combine
Toss linguine in the creamy sauce. Add reserved pasta water if needed for a silky texture.
6. Assemble
Plate linguine and top with sliced chicken. Drizzle remaining garlic-lemon butter over the top. Garnish with parsley, basil, pepper flakes, or more parmesan.
Pro Tips
- Always use freshly grated Parmesan—it melts better and stays creamy.
- Warm your cream and garlic before blending with cheese to avoid separation.
- Pasta water helps emulsify the sauce and keep it from becoming too heavy.
- Avoid overcooking pasta; al dente works best when mixed with sauce.
Make-Ahead & Storage
- You can prep sauce and cook chicken earlier, then finish with fresh pasta when ready.
- Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of milk or cream to revive texture.
Variations
- Add veggies like spinach or mushrooms for texture and nutrition.
- Reduce heaviness by using half-and-half instead of heavy cream.
- Try gluten-free pasta and verify your Parmesan to make a GF version.
What to Serve With
- Sparkling arugula or Caesar salad
- Roasted asparagus or sautéed garlic spinach
- Crusty garlic bread
- Crisp white wines such as Sauvignon Blanc or Chardonnay
Frequently Asked Questions
Can I substitute chicken thighs?
Yes—boneless, skinless thighs stay juicy and are a great alternative.
What if I skip the wine?
You can skip it, using broth or pan juices instead—flavor remains bright with lemon.
Can this be dairy-free?
Yes—use coconut or oat cream and dairy-free parmesan, though texture and flavor will vary.
Final Thoughts
This Lemon Garlic Butter Chicken with Creamy Parmesan Linguine stands apart with its blend of luxurious flavor, comforting textures, and effortless preparation. It’s perfect for quiet weeknight dinners that feel special, or simplified gourmet evenings when you want to showcase simple, beautiful ingredients. I’ve made this recipe countless times—and it never fails to become a crowd-pleaser and family favorite.
Lemon Garlic Butter Chicken with Creamy Parmesan Linguine
Ingredients
For the Chicken:
- 2 large or 4 small chicken breasts, sliced into cutlets
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- Juice + zest of 1 lemon
- Fresh parsley for garnish
For the Creamy Parmesan Linguine:
- 12 oz linguine pasta
- 2 tbsp butter
- 4 garlic cloves minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp lemon zest
- Salt + black pepper to taste
- ½ cup reserved pasta water
Optional Garnishes:
- Red pepper flakes
- Fresh basil or parsley
- Extra parmesan
Instructions
Prepare & Season Chicken
- Cut chicken into thin cutlets. Mix garlic powder, onion powder, paprika, salt, and pepper. Rub seasoning evenly and let rest for 10–15 minutes to ensure even cooking.
Pan-Sear Chicken
- Heat olive oil in a skillet over medium-high. Sear chicken for about 4–5 minutes each side until golden and cooked through. Then reduce heat to medium, add butter and garlic, and sauté briefly until fragrant. After 30 seconds, stir in lemon juice and zest. Baste the chicken in this garlic-lemon butter, then remove to tent with foil. Optional deglaze with white wine for added depth.
Cook the Linguine
- Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make Cream Sauce
- In the skillet, melt butter and sauté garlic until aromatic. Pour in heavy cream and lemon zest, followed by parmesan cheese. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
Combine
- Toss linguine in the creamy sauce. Add reserved pasta water if needed for a silky texture.
Assemble
- Plate linguine and top with sliced chicken. Drizzle remaining garlic-lemon butter over the top. Garnish with parsley, basil, pepper flakes, or more parmesan.
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