Lemon garlic butter chicken served with creamy parmesan linguine

Hello, friends! Paisley Hart here, and I’m so excited to share this Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine recipe with you. It’s a dish that’s close to my heart, inspired by the simple yet satisfying meals my grandmother used to whip up. Remember those Sunday suppers, the ones that filled the house with warmth and the promise of something delicious? This is one of those recipes—comfort food elevated just a touch. It’s got the buttery richness that hugs you from the inside out, the bright tang of lemon that wakes up your taste buds, and the garlicky goodness that makes everything better. Picture this: tender chicken bathed in a luscious lemon garlic butter sauce, twirled around perfectly cooked linguine, and finished with a flurry of Parmesan. Pure heaven!

Why You’ll Love This Recipe

• It’s quick and easy: Perfect for a weeknight dinner when you’re short on time but craving something special.
• Bursting with flavor: The combination of lemon, garlic, and butter is a classic for a reason. It’s simply irresistible.
• Kid-approved: Even the pickiest eaters will gobble this up. Trust me, I’ve tested it on my own little crew!
• Versatile: You can easily swap out the chicken for shrimp or even tofu for a vegetarian option.
• Comfort food at its finest: This Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine is like a warm hug on a plate. It’s the kind of meal that makes you feel good inside and out.
• Perfect for sharing: Double the recipe and bring it to your next potluck. It’s guaranteed to be a crowd-pleaser.

What You’ll Need (Ingredients)

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (I like to use organic chicken whenever possible. It just tastes better!)
• Zest and juice of 1 lemon (Don’t skimp on the zest! That’s where all the bright, citrusy flavor lives.)
• 1/2 tsp Italian seasoning (My grandmother always had a jar of this on hand. It adds such a lovely depth of flavor.)
• Salt and pepper, to taste (A pinch of each is all you need.)
• 1/2 tsp paprika (Just a touch for a hint of smokiness.)
• 3 tbsp butter, divided (Butter makes everything better, doesn’t it? We’ll use some for the chicken and some for the sauce.)
• 3 cloves garlic, minced (Freshly minced garlic is a must! The pre-minced stuff just doesn’t compare.)
• Fresh parsley, chopped, for garnish (A little sprinkle of green adds a touch of freshness.)
• 8 oz linguine (I love the way linguine holds onto the sauce. Feel free to use your favorite pasta shape though!)
• 2 tbsp butter (More butter! Can you ever have too much?)
• ¾ cup grated Parmesan cheese (Freshly grated is best, but the pre-grated kind works in a pinch. Just make sure it’s good quality!)
• ½ cup heavy cream (This adds a beautiful richness to the sauce.)
• Salt and pepper, to taste (Again, just a pinch of each.)
• ½ tsp garlic powder (A little extra garlic never hurts.)
• Fresh parsley, chopped, for garnish (More fresh parsley to brighten things up.)

Let’s Make It Together

Step 1: Get the Linguine Going

First things first, let’s get our pasta cooking. Bring a large pot of salted water to a rolling boil. (My grandma always said, “Salt your pasta water like the sea!”) Add the linguine and cook according to package directions until al dente. Drain and set aside.

Step 2: Zest and Juice that Lemon!

While the pasta cooks, let’s prep our star ingredient: the lemon! Zest and juice your lemon, being sure to catch all that bright, fragrant zest. The zest is where the magic happens, adding a depth of citrusy flavor you just can’t get from the juice alone.

Step 3: Marinate the Chicken

In a mixing bowl, combine the chicken pieces with the lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss everything together until the chicken is evenly coated. Look at that beautiful chicken marinating in all that lemony goodness! (Just like in the photo – isn’t it vibrant?)

Step 4: Sauté the Chicken to Golden Perfection

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden brown and cooked through. You want a nice sear on the outside, locking in all those juices.

Step 5: Set the Chicken Aside

Transfer the cooked chicken to a plate and set aside. We’ll add it back to the skillet later. This ensures the chicken stays tender and doesn’t overcook.

Step 6: Garlic Time!

Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and cook for 1–2 minutes until it’s fragrant and just starting to turn golden. Don’t let it burn! Burnt garlic is sad garlic.

Step 7: Creamy Dreamy Sauce

Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt, and pepper. Let the sauce bubble for a few minutes until it begins to thicken slightly. You want it to be just thick enough to coat the pasta.

Step 8: Parmesan Please!

Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy, dreamy blend. Oh, that cheesy goodness! It’s pure comfort in a pan.

Step 9: Linguine into the Mix

Add the cooked linguine to the skillet and gently toss it in the sauce until every strand is coated. This is where the magic really happens. The pasta absorbs all that delicious lemony, garlicky, buttery sauce.

Step 10: Chicken’s Back!

Return the cooked chicken to the pan and stir to combine everything. Now it’s a party in a skillet!

Step 11: Parsley Power

Finish with a generous sprinkle of chopped parsley. It adds a pop of color and a touch of freshness. You can almost smell the fresh herbs through the photo, can’t you?

Step 12: Serve and Savor

Serve your Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine immediately. It’s best enjoyed hot, when the cheese is melty and the sauce is clinging to every strand of pasta.

Paisley’s Secrets for Success

• Don’t overcook the chicken! You want it to be tender and juicy, not dry and tough.
• Use freshly grated Parmesan cheese for the best flavor.
• Taste the sauce and adjust the seasonings as needed. Everyone’s taste buds are different!
• If you want a thicker sauce, let it simmer for a few more minutes.
• Don’t be afraid to experiment with different herbs. Fresh basil or oregano would be delicious in this dish.
• For a richer flavor, try using browned butter. It adds a nutty depth that’s simply divine.
• Don’t forget the lemon zest! It’s a key ingredient in this recipe.

Tasty Twists to Try

• Spicy Lemon Garlic Butter Chicken: Add a pinch of red pepper flakes to the sauce for a little kick.
• Shrimp Scampi with Lemon Garlic Butter Sauce: Swap the chicken for shrimp and you’ve got a delicious shrimp scampi.
• Vegetarian Lemon Garlic Butter Linguine: Omit the chicken and add some roasted vegetables like broccoli or zucchini.
• Lemon Garlic Butter Chicken with Angel Hair Pasta: Use angel hair pasta instead of linguine for a lighter dish.
• Add some spinach: Toss in a handful of fresh spinach at the end for an extra boost of nutrients.

How I Love to Serve This

• This Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine is perfect for a weeknight dinner.
• It’s also a great dish to bring to a potluck or a family gathering.
• Serve it with a side of crusty bread for dipping in the sauce.
• A simple green salad is a refreshing accompaniment.
• Pair it with a glass of chilled white wine for a truly special meal.

Pull Up a Chair & Chat

I’d love to hear from you! Have you tried this Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine recipe? What are your favorite ways to enjoy it? Share your stories and tips in the comments below!

Final Thoughts

This Lemon Garlic Butter Chicken served with Creamy Parmesan Linguine is a simple yet satisfying dish that’s sure to become a new family favorite. It’s the perfect blend of comforting flavors and easy preparation. So, gather your ingredients, put on your apron, and let’s get cooking!

FAQs About Lemon Garlic Butter Chicken Served with Creamy Parmesan Linguine

• Can I use frozen chicken? Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking.
• Can I make this dish ahead of time? Yes, you can make the sauce ahead of time and reheat it when you’re ready to serve. Cook the pasta and chicken just before serving.
• What can I substitute for heavy cream? You can use half-and-half or even milk, but the sauce won’t be as rich.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can I use different pasta? Absolutely! Feel free to use your favorite pasta shape.
• Can I freeze this dish? It’s not recommended to freeze this dish, as the sauce may separate when thawed.
• My sauce is too thin. What should I do? Let it simmer for a few more minutes to thicken it up. You can also add a tablespoon of cornstarch mixed with a little water to thicken the sauce.

I hope you enjoy this recipe as much as my family does. Happy cooking, friends!