Lemon Garlic Butter Chicken with Parmesan Linguine

If you’re anything like me, weeknight dinners need to walk that fine line between easy and satisfying — and let me tell you, this Lemon Garlic Butter Chicken with Parmesan Linguine is just that kind of meal. It feels fancy enough for a date night in, but it’s simple enough to pull together after a long day when all you want is something comforting and delicious without a whole pile of dishes. The flavors are bold, bright, and buttery — a combo that never lets you down.

There’s something magical about lemon and garlic together. Add butter to that mix, and suddenly we’re talking golden seared chicken with a zesty, savory kick that pairs like a dream with creamy, Parmesan-kissed linguine. Every bite is full of that mouthwatering richness from the butter and cheese, balanced perfectly with the acidity from the lemon. It’s cozy, fresh, and surprisingly light all at once.

This recipe is one of those “pull it together with pantry staples” dinners that doesn’t require a long ingredient list or a trip to a specialty store. The chicken is seasoned simply but delivers big flavor, and the pasta? Tossed in a garlicky, buttery sauce that clings to every strand, it’s honestly the kind of side that steals the spotlight. But let’s be real — together, they’re unstoppable.

Whether you’re cooking for two or making a batch to have leftovers for lunch the next day (trust me, you’ll want them), this dish has a way of winning hearts. Let’s get right into it and walk through the first steps to bringing this beautiful plate of food to your table.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and pepper to taste

• 1 teaspoon garlic powder

• Zest of 1 lemon

• Juice of 1 lemon

For the Linguine and Sauce:

• 12 oz linguine pasta

• 3 tablespoons butter

• 4 garlic cloves, minced

• ½ cup grated Parmesan cheese

• ½ cup reserved pasta water

• Salt and black pepper to taste

• Fresh parsley for garnish (optional)

STEP 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your linguine according to the package instructions until it’s just al dente — tender but still with a bit of bite. Don’t forget to reserve ½ cup of that starchy pasta water before you drain it. That water is key to bringing your sauce together later, so don’t pour it all down the drain!

Once drained, set the pasta aside and let’s move on to the star of the show: that golden, lemony chicken.

STEP 2: Season and Sear the Chicken

While the pasta is cooking, go ahead and season your chicken breasts. You’ll want to coat them evenly with salt, pepper, garlic powder, and that fresh lemon zest. The zest brings a beautiful brightness to the chicken and makes the whole dish feel extra fresh.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, lay the seasoned chicken breasts into the pan and sear them for about 6 to 7 minutes per side, or until they’re golden brown and cooked through. Timing can vary depending on the thickness of your chicken, so make sure the internal temp hits 165°F.

During the final minute of cooking, squeeze in the juice of 1 lemon, and spoon that bubbling lemon butter over the chicken to coat it in all that citrusy goodness. Then remove the chicken from the skillet and let it rest while we move on to the pasta sauce.

STEP 3: Start Building the Garlic Butter Sauce

Now, with all those delicious browned bits left in the skillet from the chicken (hello, flavor!), you’re ready to start the sauce. Drop in 3 tablespoons of butter and let it melt down. Add the minced garlic and sauté for about 1 to 2 minutes, just until it’s fragrant and lightly golden — don’t let it burn!

This is where things start to smell really, really good.

Now that your kitchen is filled with the mouthwatering aroma of lemon, garlic, and sizzling butter, it’s time to bring everything together — and trust me, this is the part where the magic really happens. The chicken is resting (so it stays juicy), the pasta is cooked to al dente perfection, and that garlic butter base in the skillet is ready to become a creamy, cheesy dream of a sauce.

This next section is all about layering flavors, tossing the linguine until it’s silky and rich, and finally, bringing that juicy sliced chicken back into the picture. It’s simple, satisfying, and the kind of recipe you’ll want to keep in your back pocket for both quick dinners and special nights when you want to treat yourself or someone you love.

Let’s dive right back into the steps and finish off this dish.

STEP 4: Add the Linguine to the Garlic Butter

Once the garlic is fragrant and slightly golden in the skillet, it’s time to add the cooked linguine. Use tongs to toss it right into the garlic butter sauce. You want to get every strand coated — don’t rush this step! That buttery garlic base is what gives the pasta its rich, velvety flavor.

Now, here’s the trick to making the sauce come together: add a splash of the reserved pasta water. Start with about ¼ cup and stir it in gently, watching as it binds the butter and garlic into a light, glossy sauce that clings to the pasta instead of just pooling at the bottom.

STEP 5: Stir in Parmesan and Season

With the pasta hot and coated, it’s time for the Parmesan. Sprinkle in ½ cup of grated Parmesan cheese, and keep tossing until it melts and becomes part of the sauce. If the pasta starts to feel too tight or sticky, add another splash of that reserved pasta water. The goal is a smooth, creamy texture that’s not heavy but just rich enough to coat everything beautifully.

At this point, taste your pasta and adjust the seasoning with a little more salt and black pepper, if needed. Parmesan is salty on its own, so don’t go overboard — but a few cracks of black pepper bring a nice little kick that balances out the richness of the butter and cheese.

STEP 6: Slice the Chicken and Serve

Now let’s bring back the chicken. Slice it into strips or bite-sized pieces — whatever you prefer — and lay it right over the linguine in the skillet or directly on each plate when serving.

Don’t forget all that lemony butter left behind from resting the chicken — drizzle it over the top for a finishing touch that’s packed with flavor. That extra bit of buttery lemon juice really ties the dish together and makes it feel complete.

STEP 7: Garnish and Plate

The final step is all about those little finishing touches. If you’ve got fresh parsley on hand, chop up a handful and sprinkle it over the top for a pop of color and freshness. Add a bit more Parmesan if you’re like me and believe there’s no such thing as too much cheese.

You can serve this straight from the skillet family-style, or plate it up individually for a cozy, restaurant-style dinner at home. Either way, you’ve got a gorgeous, golden lemon garlic butter chicken sitting on a bed of creamy, cheesy linguine — and it’s ready to wow.

Tips & Variations

Want to make it even more your own? Here are a few ways to mix things up:

• Add veggies: Toss in some spinach or steamed broccoli during the last few minutes of cooking the pasta for a veggie boost.

• Use thighs instead of breasts: Boneless skinless chicken thighs stay juicy and have tons of flavor. Just adjust the cooking time as needed.

• Try whole wheat pasta or zucchini noodles: If you’re looking for a lighter option, these swaps work great with the lemony butter sauce.

• Turn up the heat: A pinch of red pepper flakes added to the garlic butter gives the whole dish a gentle kick.

Whether you stick to the recipe or try a variation, this meal is built to impress with very little effort — and that’s my kind of dinner.

Lemon Garlic Butter Chicken with Parmesan Linguine

You’ve cooked the chicken to golden perfection, tossed your linguine in a rich, garlicky Parmesan sauce, and now you’re just about ready to dig in. But before you do, let’s go over a few commonly asked questions to make sure your lemon garlic butter chicken turns out perfect every single time — even on those busy weeknights when you’re juggling a lot.

Whether you’re wondering about swapping ingredients, storing leftovers, or making it a little healthier, these FAQs will help you feel confident every step of the way.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute and tend to stay even juicier. Just keep an eye on the cook time — they may need a few extra minutes depending on thickness.

2. What can I use instead of linguine?
Fettuccine, spaghetti, or even angel hair pasta work well here. You could also go for a gluten-free option or zucchini noodles if you’re keeping things lighter.

3. Can I make this dish ahead of time?
While it’s best served fresh, you can definitely make the components ahead. Cook the chicken and store it in the fridge, then reheat it gently while you make the pasta. Just add a splash of pasta water or broth when reheating to keep things saucy.

4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

5. Can I make this recipe dairy-free?
You can! Swap the butter for a dairy-free alternative and use a dairy-free Parmesan-style cheese. The flavor will be slightly different, but still delicious.

6. Is it okay to add cream to the sauce?
Yes — if you want a richer, creamier pasta, feel free to stir in a splash of heavy cream or half-and-half when you add the Parmesan. It gives the sauce an extra velvety finish.

7. What side dishes go well with this meal?
A light green salad with lemon vinaigrette, roasted asparagus, or steamed broccoli pair beautifully. If you’re going for a full spread, some warm crusty bread for soaking up the extra sauce is always a hit.

Final Thoughts

There’s just something about the combination of lemon, garlic, and butter that never gets old — and when you pair it with juicy chicken and creamy linguine, you’ve got a dinner that feels like a little indulgence without being fussy or complicated.

This Lemon Garlic Butter Chicken with Parmesan Linguine is the kind of recipe you’ll find yourself coming back to again and again. It’s easy to tweak, fast enough for a weeknight, but flavorful enough to serve to guests when you want to impress without spending all night in the kitchen.

I hope this recipe becomes one of your go-to favorites. If you try it out, I’d love to hear how it turned out for you! Let me know if you made any swaps or added your own twist — and don’t forget to save this one for next time you need a comfort meal with a little zesty flair.

Until then, happy cooking!

Lemon Garlic Butter Chicken with Parmesan Linguine

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Lemon garlic butter chicken with Parmesan linguine is a savory, elegant dish that blends juicy, pan-seared chicken with a rich, buttery sauce bursting with garlic and fresh lemon flavor. Paired with tender linguine tossed in Parmesan and finished with a silky coating of lemony butter, this comforting yet zesty meal is ideal for a cozy dinner or a simple weeknight indulgence.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

For the chicken:
2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper to taste

1 teaspoon garlic powder

Zest of 1 lemon

Juice of 1 lemon

For the linguine and sauce:
12 oz linguine pasta

3 tablespoons butter

4 garlic cloves, minced

½ cup grated Parmesan cheese

½ cup reserved pasta water

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, season the chicken breasts with salt, pepper, garlic powder, and lemon zest.

In a large skillet over medium heat, add olive oil and butter. Sear the chicken for about 6 to 7 minutes per side, or until golden brown and fully cooked. Add lemon juice to the skillet in the final minute of cooking and spoon the lemon butter over the chicken. Remove from the pan and set aside to rest.

In the same skillet, melt additional butter and sauté the minced garlic for about 1 to 2 minutes until fragrant.

Add the cooked linguine to the skillet and toss to coat in the garlic butter. Stir in the Parmesan cheese and a splash of reserved pasta water to create a silky, cohesive sauce. Season with salt and black pepper to taste.

Slice the chicken and place it over the linguine. Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

Notes

For extra richness, you can add a splash of heavy cream or a bit more butter to the pasta. If you prefer a lighter version, use whole wheat pasta or swap in zucchini noodles. This dish pairs beautifully with a crisp white wine or a light salad on the side.