Name: Lemon Garlic Butter Chicken Parm Linguine Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; Salt and pepper, to taste; 1/2 teaspoon paprika; 1/2 teaspoon Italian seasoning; 5 tablespoons butter, divided; 3 cloves garlic, minced; Zest and juice of 1 lemon; Fresh parsley, chopped, for garnish; 8 ounces linguine pasta; 3/4 cup Parmesan cheese, freshly grated; 1/2 cup heavy cream; 1/2 teaspoon garlic powder

Lemon Garlic Butter Chicken Parmesan Linguine isn’t just a meal; it’s an experience. Imagine tender, pan-seared chicken breast, coated in a crispy parmesan crust, nestled atop perfectly al dente linguine, all bathed in a vibrant, zesty sauce that sings with the bright tang of lemon and the savory depth of garlic and butter. It’s the kind of dish that instantly elevates any weeknight dinner from ordinary to extraordinary, a crowd-pleaser that manages to be both comforting and sophisticated. We love this recipe because it hits all the right notes: it’s packed with flavor, surprisingly easy to whip up, and consistently delivers a restaurant-quality taste that will have everyone asking for seconds. The secret lies in balancing those key ingredients, creating a harmonious blend that is simply irresistible.

Ingredients:

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
3 tablespoons butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
8 ounces linguine pasta
2 tablespoons butter
3/4 cup Parmesan cheese, freshly grated
1/2 cup heavy cream
Salt and pepper, to taste
1/2 teaspoon garlic powder
Fresh parsley, chopped, for garnish

Preparing the Chicken

To begin creating our delightful Lemon Garlic Butter Chicken Parmesan Linguine, let’s first focus on preparing the star of the show: the chicken. Take your pound of boneless, skinless chicken breast and cut it into uniform, bite-sized pieces. This ensures that the chicken cooks evenly throughout. Once cut, place the chicken pieces in a medium bowl. Season them generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; a good foundation of salt and pepper is crucial for flavor. Next, sprinkle in the 1/2 teaspoon of paprika and 1/2 teaspoon of Italian seasoning. The paprika will add a subtle warmth and a beautiful color, while the Italian seasoning will impart those classic herbaceous notes that are essential for this dish. Gently toss everything together with your hands or a spoon to ensure each piece of chicken is coated evenly with the seasonings. Set this aside for now.

Cooking the Chicken and Building the Sauce Base

Now, let’s get cooking! In a large skillet, melt 1 tablespoon of the first portion of butter (from the 3 tablespoons listed for the chicken) over medium-high heat. Once the butter is melted and shimmering, carefully add the seasoned chicken pieces to the skillet in a single layer. It’s important not to overcrowd the pan; if necessary, cook the chicken in two batches to ensure proper searing and browning. Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Don’t wipe out the skillet; those browned bits are packed with flavor and will be essential for our sauce.

Add the remaining 2 tablespoons of butter (from the first portion) to the same skillet. Reduce the heat to medium. Once the butter is melted, add the 3 cloves of minced garlic. Sauté the garlic for about 30-60 seconds until it’s fragrant, being careful not to burn it. Burnt garlic can turn bitter, so keep a close eye on it. Next, add the zest and juice of 1 lemon to the skillet. The lemon zest provides a bright, aromatic punch, while the lemon juice adds a lovely tanginess that will cut through the richness of the sauce. Stir everything together, scraping up any browned bits from the bottom of the skillet. This is where the magic starts to happen, infusing the butter and lemon mixture with all those delicious chicken drippings.

Cooking the Linguine and Incorporating Creaminess

While the chicken is resting and the sauce base is developing, it’s time to cook our pasta. Bring a large pot of salted water to a rolling boil. Add the 8 ounces of linguine pasta to the boiling water and cook according to the package directions until al dente. Al dente means the pasta should be tender but still have a slight bite to it. Drain the pasta, reserving about 1 cup of the starchy pasta water. This reserved water is gold; its starch content will help emulsify our sauce and make it wonderfully creamy.

Return the skillet with the lemon-garlic mixture to medium heat. Pour in the 1/2 cup of heavy cream. Stir well to combine with the lemon and garlic. Allow the cream to simmer gently for a minute or two to thicken slightly. Now, add the 1/2 teaspoon of garlic powder to the cream sauce. This provides another layer of garlic flavor without the risk of burning. Season the sauce with a pinch of salt and pepper to taste. Remember that the Parmesan cheese will also add saltiness, so taste as you go. Add the cooked linguine directly into the skillet with the sauce. Add the 3/4 cup of freshly grated Parmesan cheese. Use freshly grated cheese whenever possible; it melts beautifully and has a superior flavor compared to pre-grated varieties.

Finishing and Assembling the Dish

Using tongs, toss the linguine with the sauce and Parmesan cheese until the pasta is well coated and the cheese has melted into a luxurious, creamy sauce. If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The pasta water will help loosen the sauce and make it cling beautifully to the linguine. Once the pasta is coated and the sauce is just right, return the cooked chicken pieces to the skillet. Gently stir everything together, allowing the chicken to warm through in the creamy sauce. Taste the dish one last time and adjust the salt and pepper if needed. The goal is a harmonious balance of tangy lemon, savory garlic, rich cream, and salty Parmesan, all clinging to perfectly cooked linguine and tender chicken.

To serve our magnificent Lemon Garlic Butter Chicken Parmesan Linguine, divide the pasta and chicken mixture among plates. Garnish generously with the freshly chopped parsley. The vibrant green of the parsley not only adds a beautiful visual contrast but also provides a fresh, herbaceous finish that complements the richness of the dish. The aroma alone will make your mouth water. This dish is perfect for a weeknight meal when you crave something comforting and flavorful, or it can be impressive enough for guests. Enjoy every delicious bite of this incredibly satisfying pasta creation.

Conclusion:

And there you have it! Your very own delicious plate of Lemon Garlic Butter Chicken Parmesan Linguine. I hope you enjoyed making this recipe as much as I do. It’s a perfect dish for a weeknight meal that feels special, or for entertaining guests who will surely be impressed by its bright, savory flavors. The combination of tender chicken, perfectly cooked linguine, and that irresistible lemon garlic butter sauce, all topped with melty Parmesan cheese, is truly a winner. Don’t be afraid to experiment with this recipe!

For serving, I love to pair this Lemon Garlic Butter Chicken Parmesan Linguine with a crisp green salad drizzled with a light vinaigrette. A side of crusty bread for soaking up any extra sauce is also a must! If you’re looking for variations, consider adding some sun-dried tomatoes for a burst of sweetness and chew, or a pinch of red pepper flakes for a subtle kick. You could also swap the linguine for fettuccine or even spaghetti.

I truly encourage you to give this recipe a try. It’s a testament to how simple ingredients can come together to create something truly spectacular. So, gather your ingredients, put on some music, and get ready to create a meal that will become a new favorite in your household!

Frequently Asked Questions:

Can I make this Lemon Garlic Butter Chicken Parmesan Linguine ahead of time?

While the sauce can be made a day in advance and reheated gently, it’s best to cook the pasta and chicken just before serving to ensure optimal texture and flavor. Reheating the entire dish can sometimes make the pasta a bit mushy.

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts or thighs work wonderfully. If using breasts, be sure not to overcook them to keep them juicy. Thighs tend to be a bit more forgiving and offer a richer flavor.