Can I use a different type of pasta for this recipe?

Absolutely! While linguine works wonderfully for this dish, you can easily swap it out for spaghetti, fettuccine, or penne. Each pasta shape will hold the creamy sauce just as well, ensuring your dish remains flavorful and satisfying.

How can I store leftovers of Lemon Garlic Butter Chicken with Parmesan Linguine?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it up on the stovetop with a splash of chicken broth or milk to help bring the creamy consistency back.

Can I add vegetables to this dish?

Definitely! Adding vegetables like sautéed spinach, cherry tomatoes, or steamed broccoli can enhance both the nutrition and flavor. These additions will complement the garlic butter and Parmesan sauce beautifully.

The Best Lemon Garlic Butter Chicken with Parmesan Linguine

Name: Lemon Garlic Butter Chicken with Parmesan Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; Zest and juice of 1 lemon; 1/2 tsp Italian seasoning; 3 cloves garlic, minced; 4 tbsp unsalted butter, divided; 1 tbsp olive oil; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 12 oz linguine; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Description

Lemon Garlic Butter Chicken with Parmesan Linguine is a rich and creamy dish that brings together tender chicken pieces, a lemon-infused garlic butter sauce, and perfectly cooked linguine. The Parmesan cheese adds a savory depth to the sauce, making this meal a family favorite that’s both indulgent and easy to prepare.

Ingredients

Scale

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Zest and juice of 1 lemon
1/2 tsp Italian seasoning
3 cloves garlic, minced
4 tbsp unsalted butter, divided
1 tbsp olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
12 oz linguine
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Make the sauce: In the same skillet, melt the remaining butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, lemon zest, and juice. Bring the mixture to a simmer, then add the Parmesan cheese. Stir until the cheese melts and the sauce thickens.
Combine everything: Add the cooked linguine to the skillet and toss it in the sauce. If the sauce is too thick, add some reserved pasta water to loosen it. Return the chicken to the skillet, mixing everything together until the chicken and pasta are well coated.
Serve: Garnish with fresh parsley and extra Parmesan if desired. Serve immediately and enjoy!

Notes

Don’t overcook the pasta. Keep it al dente to ensure a good texture when mixed with the sauce.
Use freshly grated Parmesan for a creamier, smoother sauce.
For a lighter version, substitute olive oil for butter and use half-and-half instead of heavy cream.
If the sauce is too thick, adjust the consistency by adding the reserved pasta water.
Feel free to add vegetables like spinach, tomatoes, or broccoli to enhance the dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3g
Sodium: 460mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 29g
Cholesterol: 105mg