Garlic Butter Lemon Chicken Pasta

This garlic butter chicken with lemon parmesan pasta combines juicy chicken bites with creamy, cheesy pasta for a restaurant-quality meal you can make at home. The bright lemon flavor cuts through the richness perfectly, making this a weeknight dinner that feels special enough for company.

I created this recipe when my sister was visiting from out of town and wanted something impressive but not too fussy. The look on her face when she took that first bite told me this would become a staple in our family cookbook.

Ingredients

• Boneless skinless chicken breast: provides lean protein that cooks quickly and absorbs flavors beautifully
• Salt and pepper: essential seasoning base that enhances all other flavors
• Paprika: adds a subtle smoky note and gorgeous color to the chicken
• Italian seasoning: a time saving blend that adds herbal complexity
• Butter: creates a rich golden exterior on the chicken and forms the base of the sauce
• Fresh garlic: provides aromatic depth that dried simply cannot match
• Lemon zest and juice: brightens the entire dish and balances the richness
• Fresh parsley: adds color and a fresh herbaceous finish

• Linguine: the flat shape holds onto the creamy sauce better than spaghetti
• Butter: creates silkiness in the sauce and adds richness
• Parmesan cheese: use freshly grated for the best melting and flavor
• Heavy cream: provides luxurious texture and helps create a silky sauce
• Garlic powder: infuses the sauce with garlic flavor without overwhelming it
• Reserved pasta water: the starchy liquid helps bind the sauce to the pasta

Step-by-Step Instructions

Season the Chicken:

Mix salt, pepper, paprika, and Italian seasoning and sprinkle generously over chicken pieces. Make sure each piece is evenly coated for consistent flavor. Let the seasoned chicken sit for 5 minutes to absorb the flavors before cooking.

Sauté the Chicken:

Heat 2 tablespoons butter in a large skillet over medium heat until it begins to foam but not brown. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4 to 5 minutes, turning occasionally, until the chicken develops a golden crust and is cooked through to 165°F.

Add Aromatics:

Add minced garlic, lemon zest, and a generous squeeze of fresh lemon juice to the hot pan with the chicken. Stir continuously for 1 to 2 minutes, allowing the heat to release the essential oils from the garlic and lemon zest. The pan should fill with an incredible aroma. Remove the chicken mixture from heat and set aside.

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water. Drain pasta but do not rinse as the starch helps the sauce adhere.

Create the Sauce:

In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and sprinkle in garlic powder, stirring continuously. Let it simmer for 2 minutes to slightly reduce. Gradually whisk in the Parmesan cheese, allowing each addition to melt before adding more. This prevents clumping and ensures a smooth sauce.

Combine and Serve:

Add the cooked linguine directly to the sauce, using tongs to toss thoroughly until every strand is coated. If the sauce seems too thick, add splashes of reserved pasta water until you reach your desired consistency. Return the chicken mixture to the pan and gently fold everything together. Transfer to warmed plates, garnish with fresh parsley and additional Parmesan, and serve immediately.

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The lemon is truly the secret weapon in this recipe. I discovered this by accident when making it for the first time and accidentally doubled the amount of lemon zest. That happy mistake transformed an ordinary chicken pasta into something memorably bright and balanced.

Make Ahead Options

This dish is best eaten fresh, but you can prepare components ahead of time to streamline your cooking process. Season the chicken and store it in the refrigerator for up to 24 hours before cooking. You can also cook the pasta ahead of time, toss it with a little olive oil to prevent sticking, and refrigerate. When ready to serve, just warm the pasta in the freshly made sauce.

Ingredient Substitutions

If you prefer a lighter option, substitute half and half for the heavy cream, though the sauce will be slightly less rich. For a gluten free version, use your favorite gluten free pasta. The sauce works beautifully with any shape, though flat pastas like fettuccine or pappardelle hold the creamy sauce particularly well. Chicken can be swapped for shrimp or even tofu for vegetarians, adjusting cooking times accordingly.

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Serving Suggestions

This pasta dish shines as a complete meal, but pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon juice to echo the flavors in the main dish. For a heartier meal, add some garlic bread on the side to soak up every bit of the delicious sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the lemon notes perfectly.

The Secret to Perfect Texture

The reserved pasta water is crucial to this recipe. The starchy water helps bind the sauce to the pasta and allows you to control the consistency. Add it a tablespoon at a time until you reach the perfect silky texture. Too much and your sauce will be watery, too little and it might be too thick and gloppy.

Frequently Asked Questions

→ Can I use a different pasta type?

Absolutely! While linguine works perfectly for this recipe, you can use spaghetti, fettuccine, or even penne for a slightly different texture.

→ How can I make this dish lighter?

To lighten the dish, you can replace heavy cream with half-and-half or a non-dairy alternative like almond milk. You can also use less butter or opt for olive oil.

→ Can I prepare this dish ahead of time?

You can cook the chicken and prepare the sauce in advance. Keep them refrigerated and combine with freshly cooked pasta when you're ready to serve.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan cheese is preferred as it melts more smoothly into the sauce, but pre-grated can work in a pinch. Be sure to choose a high-quality version.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to revive the sauce’s texture.

→ Can I add vegetables to this dish?

Definitely! Vegetables like spinach, broccoli, or cherry tomatoes can be added to boost nutrition and flavor. Add them while cooking the chicken or toss them into the sauce.