Name: Lemon Garlic Butter Chicken with Parmesan Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 2 tablespoons lemon juice; 1/2 cup chicken broth; 1/4 cup heavy cream (optional); 1/2 cup freshly grated parmesan cheese; 8 oz linguine pasta; 2 tablespoons chopped fresh parsley (for garnish)

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This Lemon Garlic Butter Chicken with Parmesan Linguine is a savory, comforting dish that’s packed with flavor. The juicy, golden seared chicken is smothered in a rich lemon garlic butter sauce, then served over a bed of creamy parmesan linguine. It’s a dish that brings restaurant-quality flavor to the home kitchen, and it’s surprisingly easy to make.

Lemon Garlic Butter Chicken with Parmesan Linguine

Why You’ll Love This Recipe

I love how this recipe combines simple, fresh ingredients into something that feels indulgent and satisfying. The lemon and garlic add brightness to the buttery sauce, while the parmesan adds just the right amount of richness to the pasta. It’s perfect for a cozy dinner, but also impressive enough for guests. Plus, it all comes together in under an hour, which is great for weeknight meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts, boneless and skinless
salt and pepper
olive oil
butter
garlic, minced
lemon juice
chicken broth
heavy cream (optional, for extra creaminess)
parmesan cheese, freshly grated
linguine pasta
parsley, chopped (for garnish)

directions

I start by seasoning the chicken breasts with salt and pepper on both sides.
In a large skillet, I heat olive oil over medium heat, then add the chicken and sear until golden brown and cooked through, about 5–6 minutes per side. I remove them and set aside.
In the same skillet, I melt butter and add the minced garlic, cooking just until fragrant.
I stir in lemon juice and chicken broth, scraping up any browned bits from the pan. If I want a richer sauce, I add a splash of heavy cream.
Meanwhile, I cook the linguine according to package directions, then drain.
I stir grated parmesan into the lemon garlic butter sauce until smooth, then toss the pasta in the sauce.
I slice the chicken and serve it on top of the pasta, garnished with fresh parsley.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 30 minutes to cook, so I have it on the table in around 40 minutes.

Variations

Sometimes I swap the linguine for fettuccine or even spaghetti, depending on what I have in the pantry. For a low-carb option, I serve the chicken over sautéed zucchini noodles. If I want a spicier kick, I add red pepper flakes to the sauce. And when I’m feeling extra indulgent, I use a splash more cream and double the parmesan for an ultra-creamy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or water to the pasta to loosen the sauce and warm it gently on the stovetop or in the microwave. I try not to overheat it so the chicken stays juicy and the sauce stays smooth.

FAQs

How do I know when the chicken is fully cooked?

I cook the chicken until it reaches an internal temperature of 165°F. I also check that the juices run clear and the meat is no longer pink inside.

Can I use chicken thighs instead of breasts?

Yes, I can definitely use boneless skinless chicken thighs. They add extra flavor and stay juicy, but may need a few extra minutes of cooking time.

What kind of parmesan should I use?

I prefer using freshly grated parmesan cheese for the best texture and flavor. Pre-shredded versions don’t melt as well into the sauce.

Can I make this dish ahead of time?

I can cook the chicken and make the sauce ahead of time, but I wait to cook the pasta until just before serving so it stays fresh. Reheating with a little broth keeps everything smooth and tasty.

Is there a dairy-free version of this recipe?

For a dairy-free version, I skip the cream and cheese, and use a vegan butter alternative. The lemon and garlic still create a flavorful sauce without the dairy.

Conclusion

Lemon Garlic Butter Chicken with Parmesan Linguine is one of those recipes I keep coming back to. It’s hearty, flavorful, and satisfying, with just the right balance of richness and freshness. Whether I’m cooking for my family or just craving something comforting and homemade, this dish always delivers.