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

Garlic Butter Chicken with Lemon Parmesan Pasta

Creamy, juicy, and full of bright lemony flavor, this dish brings together tender garlic butter chicken and a silky lemon-Parmesan sauce tossed with linguine for a weeknight dinner that feels special.
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Course: Main
Cuisine: Italian
Keyword: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • Large Skillet
  • Pot for Cooking Pasta

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces

Seasoning

  • Salt and pepper to taste
  • 1/2 tsp paprika for seasoning the chicken
  • 1/2 tsp Italian seasoning for seasoning the chicken

Butter

  • 3 tbsp butter divided (2 tbsp for cooking chicken, 1 tbsp for sauce)

Garlic

  • 3 cloves garlic minced

Lemon

  • 1 lemon zest and juice

Pasta

  • 8 oz linguine dry

Parmesan Cheese

  • 3/4 cup grated Parmesan cheese finely grated for easier melting

Cream

  • 1/2 cup heavy cream cold from the refrigerator
  • 1/2 tsp garlic powder for the sauce

Garnish

  • Fresh parsley chopped, for garnish

Instructions

  • 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.

Notes

For extra brightness, add more lemon zest just before serving. Store leftovers in an airtight container for up to 3 days.