Lemon Garlic Butter Chicken with Creamy Parmesan Linguine
Creamy linguine topped with lemon garlic butter chicken—a delicious 45-min gourmet pasta dinner.
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.