Lemon Garlic Butter Chicken Linguine (Print Format)
Tender chicken and linguine in creamy garlic butter sauce with lemon and Parmesan. Restaurant-quality dinner in 30 minutes.
# Ingredients:
→ Chicken
01 -
1.5 pounds boneless, skinless chicken breasts, sliced
→ Pasta
02 -
12 oz linguine or fettuccine pasta
03 -
2 tablespoons salt for boiling water
→ Cream Sauce
04 -
4 tablespoons unsalted butter
05 -
4 garlic cloves, minced
06 -
1 cup heavy cream
→ Flavor Boosters
07 -
1/2 cup grated Parmesan cheese
08 -
1/4 cup fresh lemon juice
09 -
Zest of 1 lemon
→ Optional Add-ins
10 -
1/2 cup fresh parsley, chopped
11 -
1/4 cup white wine
12 -
1/2 cup sun-dried tomatoes
→ For Serving
13 -
Lemon wedges
14 -
Extra Parmesan cheese
15 -
Crusty bread
# Steps:
01 -
Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Before draining, save 1/2 cup of the starchy pasta water - you'll need it later!
02 -
Season the sliced chicken with salt and pepper. In a large skillet, melt 2 tablespoons of butter and cook the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
03 -
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the heavy cream, Parmesan, lemon juice, and lemon zest. Let it simmer for 3-4 minutes until it thickens slightly.
04 -
Add the cooked pasta to the skillet and toss with the creamy sauce. If it seems too thick, add some of that reserved pasta water to loosen it up. Return the chicken to the pan and toss gently to combine.
05 -
Sprinkle with fresh chopped parsley and serve immediately with lemon wedges, extra Parmesan, and some crusty bread on the side. Enjoy while it's hot and creamy!
# Tips:
01 -
This restaurant-quality dish delivers tender chicken, silky garlic butter sauce, and cheesy pasta in under 30 minutes.
02 -
Perfect for date nights, weeknight dinners, or when you want that Italian bistro feel right at home.
03 -
The key to this dish is using the reserved pasta water to get the sauce consistency just right - creamy but not too thick.
04 -
Fresh lemon juice and zest brighten up the rich cream sauce and keep it from feeling too heavy.