Lemon Garlic Butter Chicken Parmesan Linguini

This lemon garlic butter chicken parmesan linguini brings together a few simple ingredients for a very satisfying dinner. Tender chicken cutlets are pan-seared and served over linguine coated in a bright sauce made with lemon, garlic, and parmesan cheese.

The whole dish comes together in about 35 minutes, making it a great option for a busy weeknight. The sauce is made right in the same skillet you use for the chicken, which deepens the flavor and makes cleanup a little easier.

Why will you love Lemon Garlic Butter Chicken Parmesan Linguini?

Using reserved pasta water is key. The starch in the water helps the sauce emulsify, creating a creamy texture that clings to the noodles without a lot of heavy cream.

Cooking the sauce in the same pan used for the chicken incorporates all the browned bits left behind, adding a savory depth of flavor to the final dish.

Tossing the pasta directly in the skillet with the sauce ensures every single strand gets evenly coated before it hits your plate.

Lemon Garlic Butter Chicken Parmesan Linguini Ingredients

• Chicken: Thin-sliced chicken cutlets work best because they cook quickly and evenly. You can also pound regular chicken breasts to an even 1/2-inch thickness.

• Parmesan Cheese: For the smoothest sauce, buy a block of Parmesan and grate it yourself. The pre-shredded kind can make the sauce grainy.

• Heavy Cream: This is optional but adds a nice richness and creaminess to the sauce. You can leave it out for a lighter version.

• Linguine: Fettuccine, spaghetti, or bucatini are all good substitutes if you don’t have linguine.

• Lemon: One fresh, large lemon should provide enough zest and juice for the whole recipe.

Exact quantities are in the recipe card below.

How to Make Lemon Garlic Butter Chicken Parmesan Linguini

Step 1: Cook the Pasta and Prep

First, get a large pot of salted water boiling for your linguine. While the pasta cooks, prepare the chicken by patting it dry and seasoning it with garlic powder, lemon zest, salt, and pepper.

Step 2: Sear the Chicken

Next, heat oil and a bit of butter in a large skillet. Cook the seasoned chicken cutlets for a few minutes on each side until they are golden brown and fully cooked. Squeeze fresh lemon juice over them before setting them aside to rest.

Step 3: Make the Sauce and Toss the Pasta

Using the same skillet, melt the rest of the butter and briefly cook the minced garlic. Add the drained pasta, reserved pasta water, and grated parmesan. Toss everything together until a creamy sauce forms and coats the noodles. Slice the rested chicken and serve it over the pasta.

What to Serve with Lemon Garlic Butter Chicken Parmesan Linguini

This dish is a complete meal on its own, but it also pairs well with a simple green salad or some steamed asparagus or broccoli.

Helpful Tricks for Lemon Garlic Butter Chicken Parmesan Linguini

For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

Using freshly grated Parmesan cheese is important. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.

Be careful not to let the minced garlic burn when you add it to the hot skillet. It only needs about 30 seconds to become fragrant.

If the sauce seems too thick, you can add another tablespoon or two of pasta water to loosen it.

How to Store and Freeze Lemon Garlic Butter Chicken Parmesan Linguini

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the pasta texture can become soft. To reheat, gently warm the pasta in a skillet over low heat with a splash of water or milk to loosen the sauce.

Lemon Garlic Butter Chicken Parmesan Linguini Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs. They may take a minute or two longer to cook through, so be sure to check that they reach an internal temperature of 165°F (74°C).

How can I make this recipe gluten-free?

To make this gluten-free, simply substitute your favorite brand of gluten-free linguine or a similar long pasta. The rest of the ingredients are naturally gluten-free.

My sauce isn’t creamy. What went wrong?

If your sauce seems thin or broken, it might be because the pan was too hot or you didn’t toss it enough. Make sure to toss the pasta, cheese, and pasta water continuously over medium heat. This helps the starch, fat, and liquid emulsify into a smooth sauce.

Lemon Garlic Butter Chicken Parmesan Linguini

Tender pan-fried chicken and linguine tossed in a bright lemon, garlic, and parmesan sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 8 oz linguine 225g
• 1.5 lbs thin-sliced boneless skinless chicken breasts (about 4 cutlets), 680g
• 1 tsp garlic powder
• 1 tsp lemon zest from 1 large lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter divided, 57g
• Juice of 1 large lemon about 3 tbsp
• 3 cloves garlic minced
• 3/4 cup freshly grated Parmesan cheese plus more for serving, 75g
• 1/4 cup heavy cream (optional) 60ml
• 2 tbsp chopped fresh parsley for garnish

Instructions

 

• Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve 1/2 cup of the starchy pasta water.
• While the pasta cooks, pat the chicken cutlets dry with a paper towel. Season both sides with garlic powder, lemon zest, salt, and pepper.
• In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Squeeze the lemon juice over the cooked chicken in the pan. Transfer the chicken to a plate or cutting board and let it rest.
• Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
• Add the drained linguine, the reserved 1/2 cup of pasta water, and the 3/4 cup of grated Parmesan to the skillet.
• Toss everything together continuously with tongs until the cheese melts and the liquid combines with the butter to form a light, creamy sauce that coats the pasta.
• If you want a richer sauce, stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
• Slice the rested chicken. Serve the pasta in bowls, topped with the sliced chicken. Garnish with fresh parsley and extra Parmesan cheese.

Notes

For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

Using freshly grated Parmesan cheese is important. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.

Be careful not to let the minced garlic burn when you add it to the hot skillet. It only needs about 30 seconds to become fragrant.

If the sauce seems too thick, you can add another tablespoon or two of pasta water to loosen it.

Keyword chicken pasta, lemon chicken, lemon garlic butter chicken parmesan linguini, parmesan pasta, weeknight dinner