Garlic Butter Chicken with Lemon Parmesan Pasta

Name: Garlic Butter Chicken with Lemon Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breast (cut into bite-sized pieces); Salt and pepper (to taste); 1/2 tsp paprika (for seasoning the chicken); 1/2 tsp Italian seasoning (for seasoning the chicken); 3 tbsp butter (divided (2 tbsp for cooking chicken, 1 tbsp for sauce)); 3 cloves garlic (minced); 1 lemon (zest and juice); 8 oz linguine (dry); 3/4 cup grated Parmesan cheese (finely grated for easier melting); 1/2 cup heavy cream (cold from the refrigerator); 1/2 tsp garlic powder (for the sauce); Fresh parsley (chopped, for garnish)

Delicious Garlic Butter Chicken with Lemon Parmesan Pasta served on a plate

Jump to Recipe Print Recipe

Creamy, juicy, and full of bright lemony flavor, Garlic Butter Chicken with Lemon Parmesan Pasta is comfort food with a fresh twist. This dish brings together tender garlic butter chicken and a silky lemon-Parmesan sauce tossed with linguine for a weeknight dinner that feels special. Fun fact: adding a little pasta water helps the sauce cling to the noodles and creates a silky finish — kitchen magic that makes a big difference.

This recipe is wonderfully simple and quick to make, perfect for busy evenings or a cozy weekend meal. If you love rich, comforting pasta dishes like my version of creamy Parmesan pasta with spinach, you’ll find this one just as satisfying and a nice change of pace. Treat your family to a flavorful, one-skillet-style dinner tonight — you’ll be glad you did and they’ll ask for seconds.

In this article you’ll find an easy step-by-step guide, smart tips for perfect results, and ideas for sides and storage.

What is Garlic Butter Chicken with Lemon Parmesan Pasta?

What’s in a name? Garlic Butter Chicken with Lemon Parmesan Pasta sounds like a romantic Italian movie, doesn’t it? Who wouldn’t want tender chicken bathed in buttery garlic with a bright lemon-Parmesan pasta on the side — or better yet, underneath? Did someone say romance? After all, the way to a man’s heart is through his stomach.

Is it a pasta dish or a chicken dinner? It’s both. Picture bite-sized chicken pieces seared in garlic butter, finished with lemon, and piled on top of creamy linguine. Playfully, one could say it’s named for its three power players: garlic, butter, and lemon — and the Parmesan that ties them all together. Give it a try and see why it’s earned its mouthwatering name.

Why You’ll Love This

This recipe hits all the high notes: creamy sauce, juicy chicken, and bright lemon zest. The main highlight is the silky lemon-Parmesan sauce that coats every strand of linguine while the garlic butter chicken adds savory, golden-brown bites in each forkful.

Making this at home saves money compared to ordering restaurant pasta — you get restaurant-level flavor for a fraction of the cost. Plus, this recipe uses pantry-friendly ingredients and can be scaled up for leftovers or feeding a crowd.

Toppings like freshly grated Parmesan, extra lemon zest, and chopped parsley give it an elevated finish. If you enjoy other garlic-butter favorites, try serving it alongside a lemon asparagus side for a zesty vegetable complement that plays off the pasta’s brightness.

Give it a go — your taste buds and your wallet will thank you.

How to Make:

Quick Overview

This recipe is straightforward and comes together in about 25–30 minutes. Prep is simple: cut the chicken, zest a lemon, and cook the pasta. The standout element is the creamy, tangy lemon-Parmesan sauce that finishes with a silky texture and rich flavor. Expect a mix of tender chicken, creamy sauce, and a light citrus brightness for balance. Total time: roughly 10 minutes prep, 15–20 minutes cooking.

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika, for seasoning the chicken
1/2 tsp Italian seasoning, for seasoning the chicken
3 tbsp butter, divided (2 tbsp for cooking chicken, 1 tbsp for sauce)
3 cloves garlic, minced
Zest and juice of 1 lemon (zest finely grated, juice freshly squeezed)
8 oz linguine, dry
3/4 cup grated Parmesan cheese, finely grated for easier melting
1/2 cup heavy cream, cold from the refrigerator
1/2 tsp garlic powder, for the sauce
Fresh parsley, chopped, for garnish

Directions

Season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Pat them dry so they brown nicely.
Heat 2 tbsp butter in a large skillet over medium heat until melted and slightly foaming. Add the seasoned chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until golden brown and fully cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
In the same skillet, add the minced garlic and lemon zest; sauté 30–60 seconds until fragrant, then add the lemon juice and stir for another 1–2 minutes to deglaze the pan. Remove from heat and set the lemony garlic mixture aside with the chicken.
Cook the linguine according to package instructions in salted boiling water. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the pasta well.
Return the skillet to medium heat and melt the remaining 1 tbsp butter. Pour in the heavy cream and whisk in the garlic powder until smooth and warmed through, about 1–2 minutes.
Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes smooth. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency. Taste and season with salt and pepper as needed.
Add the cooked pasta directly to the skillet and toss to coat every strand in the creamy sauce. If the sauce needs loosening, add more reserved pasta water, a tablespoon at a time.
Top the sauced pasta with the lemony garlic butter chicken. Garnish generously with chopped fresh parsley and extra Parmesan. Serve warm.

Garlic Butter Chicken with Lemon Parmesan Pasta

What to Serve With

A crisp green salad with lemon vinaigrette to echo the pasta’s brightness
Roasted or steamed asparagus — lemon or garlic-seasoned works beautifully
Crusty bread or garlic bread for soaking up extra sauce
A simple tomato and cucumber salad for freshness and crunch
A light white wine like Pinot Grigio or a sparkling water with lemon for a non-alcoholic pairing

Top Tips for Perfecting

Use room-temperature chicken pieces to ensure even cooking and browning.
Grate fresh Parmesan from a wedge for the best melt and flavor — pre-grated can be dry.
Reserve pasta water — the starch in it helps create a silky sauce that clings to noodles.
Don’t overcook the chicken; bite-sized pieces cook quickly in 4–5 minutes.
If the sauce breaks, whisk in a splash of warm pasta water and a small pat of butter to bring it back together.
For extra brightness, add more lemon zest just before serving.
Substitute half-and-half for heavy cream in a pinch, but the sauce will be slightly less rich.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Separating chicken and pasta can help maintain texture.
Freezing: This dish is best refrigerated rather than frozen; heavy cream sauces can separate when frozen and reheated. If you must freeze, freeze only the chicken (not the sauced pasta) for up to 2 months.
Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream and a little pasta water to loosen the sauce. Microwave in short intervals, stirring and adding liquid as needed to preserve creaminess.

FAQs

What if I don’t have heavy cream?
You can use half-and-half or whole milk mixed with a tablespoon of butter to mimic richness. The sauce will be a bit lighter but still tasty.

Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs are juicier and forgiving; adjust cooking time slightly until they’re cooked through and browned.

Is there a vegetarian version of this recipe?
Absolutely. Replace chicken with roasted mushrooms, tofu, or chickpeas and follow the same steps for a satisfying vegetarian option.

How can I make this gluten-free?
Use gluten-free linguine or another gluten-free pasta. Ensure your Parmesan and other ingredients are labeled gluten-free.

Can I prepare parts of this recipe ahead of time?
You can cook the pasta and chicken ahead and refrigerate separately. Reheat and combine with freshly made sauce for best texture.

Conclusion

This Garlic Butter Chicken with Lemon Parmesan Pasta is a fast, comforting, and flavor-packed meal that’s perfect for family dinners or a date-night at home. It’s easy enough for weeknights, yet special enough for guests. If you want a recipe with similar bright lemon and creamy notes, check out this excellent Creamy Lemon Chicken Pasta – Dishing Out Health for more inspiration. Try this recipe tonight and enjoy a delicious, home-cooked dinner everyone will love.