After a long day, all you want is a meal that’s both comforting and satisfying—but without the hassle of a complicated recipe. That’s exactly where lemon garlic butter chicken with parmesan linguine shines. It’s packed with bright citrus, savory garlic, tender chicken, and creamy pasta goodness. You don’t need a culinary degree or a mountain of dishes—just a few pantry staples, a skillet, and 30–40 minutes of your evening.
Whether you’re planning a cozy weeknight dinner, a last-minute date-night dish, or just craving something warm and hearty with a fresh twist, this recipe has you covered. For a similar cheesy pasta experience, try the reader-loved garlic parmesan chicken pasta.
Why You’ll Love it
There’s something incredibly satisfying about meals that hit all the right notes—rich, tangy, savory, and creamy. With this recipe, you get the brightness of lemon juice and zest, the depth of garlic, and the melt-in-your-mouth texture of parmesan-coated pasta. It’s next-level comfort food when it all comes together with golden-seared chicken and a sprinkle of herbs.
You’ll appreciate this dish if you:
- Love creamy pastas but want something lighter and fresher
- Crave a complete meal with protein and carbs in one bowl
- Prefer quick dinners that feel like they took hours
- Need a flexible recipe that’s easy to customize
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients—but the flavor payoff is anything but ordinary.
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- Zest of 1 lemon
- Salt and pepper to taste
- Juice of 1 lemon (for finishing)
For the Parmesan Linguine
- 8 oz linguine pasta
- 2 tablespoons butter
- 3 cloves garlic, finely minced
- ¾ cup freshly grated parmesan cheese
- ½ cup reserved pasta water
- ¼ cup heavy cream (optional, for extra creaminess)
- Chopped fresh parsley or basil for garnish
How to Make Lemon Garlic Butter Chicken with Parmesan Linguine
1. Cook the Pasta
Start by boiling a pot of salted water. Add the linguine and cook until it’s al dente. Reserve about half a cup of the pasta water before draining—this will help create a smooth, creamy sauce later.
2. Season and Sear the Chicken
While the pasta cooks, season the chicken with garlic powder, lemon zest, salt, and pepper. Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Sear the chicken until it’s golden brown on both sides and cooked through—about 3–4 minutes per side depending on thickness. Once done, squeeze fresh lemon juice over the top and set the chicken aside to rest.
3. Prepare the Parmesan Garlic Sauce
Using the same skillet, lower the heat to medium and add 2 more tbsp of butter. Toss in the minced garlic and sauté until fragrant—just a minute or so. Now add your drained pasta, parmesan cheese, and reserved pasta water. Toss everything together until the cheese melts and forms a silky sauce. Add the cream if you want a richer texture.
4. Combine and Serve
Slice the rested chicken and place it over your plated linguine. Sprinkle with chopped parsley or basil, a little more parmesan if you like, and serve with a lemon wedge for extra brightness.
Tips to Make It Even Better
- Use fresh parmesan — Pre-shredded cheese won’t melt as smoothly and can result in a grainy texture.
- Don’t skip the zest — Lemon zest adds depth and aroma you won’t get from juice alone.
- Adjust the cream — Want a lighter pasta? Skip the cream. Want a richer dish? Go all in.
- Add veggies — Sautéed spinach, mushrooms, or cherry tomatoes are perfect additions.
- Pound the chicken — This ensures even cooking and keeps it juicy.
Prefer bowls over pasta? This sweet and savory honey garlic chicken bowl delivers similar flavors with a twist.
Variations You Can Try
The best part about this lemon garlic butter chicken recipe is how adaptable it is.
Lighten It Up
- Use whole wheat or gluten-free pasta
- Skip the cream and add a splash of lemon broth or chicken stock
Make It Dairy-Free
- Swap butter with extra virgin olive oil
- Use nutritional yeast or dairy-free parmesan alternative
Add a Veggie Boost
- Stir in wilted spinach, roasted broccoli, or steamed asparagus for more nutrients and color
Protein Swaps
- Try shrimp or salmon instead of chicken
- Use tofu or chickpeas for a vegetarian twist
- For a fresh seafood vibe, try this grilled shrimp bowl with avocado corn salsa
What to Serve Alongside
Although it’s a complete meal on its own, here are a few sides that go perfectly with lemon garlic butter chicken with parmesan linguine:
- Garlic bread – Great for soaking up extra sauce
- Arugula salad – Dressed with lemon vinaigrette
- Steamed green beans or zucchini – Light and fresh
- A crisp white wine – Try Sauvignon Blanc, Pinot Grigio, or Chardonnay
Storage and Reheating Tips
This dish makes delicious leftovers if stored and reheated properly.
- Refrigerator: Store in an airtight container for up to 3 days
- Reheat: Add a splash of water or cream and microwave gently, or warm on the stove
- Freezing not recommended: Cream and cheese sauces can separate when thawed
FAQs
Can I use another type of pasta?
Yes! Fettuccine, spaghetti, or even penne work well with this sauce and chicken combo.
How do I keep my chicken from drying out?
Pound the chicken to an even thickness and avoid overcooking. Let it sit for a few minutes before slicing.
Can I make this gluten-free?
Absolutely. Use your favorite gluten-free pasta and double-check your parmesan and seasonings for gluten-free labeling.
What’s the best way to thicken the sauce without cream?
Use more reserved pasta water and extra parmesan—this helps create a starchy, glossy finish.
A Weeknight Dinner Worth Savoring
This lemon garlic butter chicken with parmesan linguine recipe is the kind of meal that feels special but doesn’t ask for much effort. It’s bright and flavorful, creamy yet balanced, and hits every comfort-food craving without weighing you down.The next time you’re unsure what to make for dinner, let this be your go-to. You’ll be amazed that something so simple can be this delicious. Want it even more indulgent? Don’t forget to add this to your rotation alongside cowboy butter chicken linguine for when you’re feeling extra hungry.
Lemon Garlic Butter Chicken with Parmesan Linguine
Equipment
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts sliced or pounded thin
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- Zest of 1 lemon
- Salt and black pepper to taste
- Juice of 1 lemon
For the Parmesan Linguine:
- 8 oz linguine pasta
- 2 tbsp butter
- 3 garlic cloves minced
- ¾ cup freshly grated parmesan cheese
- ½ cup reserved pasta water
- ¼ cup heavy cream optional, for creamier texture
- Fresh parsley or basil chopped, for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Prepare the Chicken:
- Season chicken with garlic powder, lemon zest, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for 3–4 minutes per side until golden and cooked through. Squeeze lemon juice over the chicken and set aside to rest.
Make the Garlic Parmesan Sauce:
- In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Toss the Pasta:
- Add cooked pasta to the skillet along with parmesan cheese and reserved pasta water. Toss until the sauce becomes creamy and coats the noodles. Stir in heavy cream if using.
Serve:
- Slice the rested chicken and place it over the parmesan linguine. Garnish with fresh herbs and more grated parmesan if desired.
Notes
Adjust lemon juice and zest to taste.
Add steamed spinach or cherry tomatoes for extra veggies.
Skip the cream for a lighter pasta.
