Lemon Garlic Butter Chicken

This Lemon Garlic Butter Chicken Linguine combines tender chicken and creamy pasta in a bright, comforting sauce that’s perfect for any weeknight dinner or special occasion. The freshness of lemon paired with garlic butter sauce creates a richness that feels indulgent but comes together quickly without fuss.

I first made this recipe on a chilly evening when I wanted something cozy but bright. Ever since, it has been a go-to dish in our house that everyone requests often.

Ingredients

• Chicken breast: cut into bite-sized pieces makes cooking fast and even
• Lemon zest and juice: brighten the dish adding fresh citrus notes
• Italian seasoning: brings a subtle herby depth complementing the garlic and lemon
• Paprika: offers a mild smokiness and beautiful color
• Butter: is the base for a rich and creamy sauce that carries all the flavors
• Fresh garlic: delivers an aromatic punch essential to the sauce
• Heavy cream: creates a luscious sauce texture that clings to the pasta and chicken
• Garlic powder: boosts the garlicky flavor without overpowering
• Linguine: is ideal for holding onto the sauce thanks to its flat shape
• Grated Parmesan: melts into the sauce for salty umami goodness
• Fresh parsley: lends a hint of freshness and a pop of color for garnish

Step-by-Step Instructions

Cook the Linguine:

Cook the linguine according to the package directions until al dente. Drain well and set aside to keep warm. The pasta needs to be ready before the sauce, so timing is key.

Season the Chicken:

In a bowl, combine chicken pieces with lemon zest and juice, Italian seasoning, paprika, salt, and pepper. Toss thoroughly so every piece is well coated. This step infuses the chicken with vibrant citrus and herb flavors.

Sear the Chicken:

Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted and shimmering. Add the seasoned chicken pieces in a single layer. Cook undisturbed for 4 to 5 minutes to develop a golden crust, then flip and cook another 4 to 5 minutes until cooked through. Remove chicken from skillet and set aside on a plate.

Make the Garlic Butter Sauce:

In the same skillet, lower the heat to medium and melt the remaining 2 tablespoons of butter. Add minced garlic and sauté gently for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream, stirring constantly to combine. Add garlic powder, salt, and pepper. Let the sauce simmer gently for about 3 minutes to thicken slightly.

Finish the Sauce:

Stir in grated Parmesan cheese to the sauce until melted and smooth. This creates a silky texture that clings beautifully to pasta and chicken.

Toss Pasta in Sauce:

Add the cooked linguine directly into the skillet. Toss thoroughly to make sure every strand is coated in the creamy sauce.

Plate and Garnish:

Serve the pasta on plates and top with the golden chicken pieces. Sprinkle freshly chopped parsley for a fragrant burst of color and freshness.

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My favorite ingredient is the lemon zest which gives the dish its signature brightness. One of my fondest memories is making this with my kids who eagerly help zest the lemons and then enjoy licking the leftover sauce off their plates.

Storage Tips

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or water to revive the sauce texture without drying out.

Ingredient Substitutions

If you prefer, chicken thighs can replace breasts for a juicier result. You can swap linguine with fettuccine or spaghetti as they also work well with creamy sauces. For dairy-free options, substitute butter with olive oil and use coconut milk instead of heavy cream, although the flavor will vary slightly.

Serving Suggestions

Serve this linguine alongside a crisp green salad or steamed vegetables for a balanced meal. Garlic bread or crusty bread also pairs nicely to soak up any leftover sauce.

Cultural Context

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Butter garlic sauces have roots in Italian and French cooking traditions where butter acts as a flavor carrier. The use of lemon in pasta dishes is a hallmark of coastal Italian cuisine, which favors fresh, bright flavors that complement seafood and poultry alike. This recipe blends those influences into a simple, approachable dish perfect for home cooks.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken breast works well as it cooks quickly and absorbs the lemon and seasoning flavors evenly.

→ Can I use a different pasta instead of linguine?

Yes, fettuccine or spaghetti can be used as alternatives, but linguine holds the creamy sauce nicely due to its flat shape.

→ How do I ensure the sauce is creamy but not too thick?

Simmer the cream gently and stir in Parmesan gradually, adjusting the cooking time until it lightly coats the pasta without clumping.

→ Is it important to use fresh lemon zest and juice?

Fresh lemon zest and juice brighten the flavor considerably; bottled lemon juice can be used but lacks the vibrant aroma.

→ What garnish pairs well with this dish?

Fresh chopped parsley brings a mild herbaceous note and a pop of green color, complementing the lemon and garlic flavors.