Lemon Garlic Butter Chicken

This lemon garlic butter chicken linguine is a perfect weeknight dinner that feels fancy without all the fuss. Creamy, bright, and full of comforting flavors, this dish combines tender chicken with a luscious garlic butter sauce and perfectly cooked linguine. It quickly became one of my go-to meals when I want something satisfying yet fresh.

Ingredients

• Chicken breast: cut into bite-sized pieces to ensure quick and even cooking
• Lemon zest and juice: for brightness and a subtle tang that lifts the whole dish
• Italian seasoning: adds a hint of herbaceous warmth that complements the garlic and butter
• Paprika: brings a gentle smoky sweetness and a beautiful color
• Butter: creates the rich base of the sauce—use unsalted for better control over seasoning
• Fresh garlic: to infuse the dish with its signature, aromatic flavor
• Heavy cream: contributes to the silky, indulgent sauce texture
• Garlic powder: helps layer in extra garlic flavor without overpowering
• Linguine: is a great pasta choice because its flat shape grabs the creamy sauce well
• Parmesan cheese: adds a savory depth and creamy melt that ties everything together
• Fresh parsley: for a bright, herbaceous garnish that gives the dish a pop of color

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water, then cook the linguine following the package directions until al dente. Drain and set aside while you cook the chicken and sauce.

Season the Chicken:

In a bowl, combine the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper. Make sure every piece is well coated to build flavor right from the start.

Sauté the Chicken:

Melt one tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 9 to 10 minutes until golden brown and cooked through, stirring occasionally for even browning. Remove the chicken from the skillet and set aside.

Make the Butter Garlic Sauce:

Into the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant but not browned to avoid bitterness.

Build the Cream Sauce:

Pour in the heavy cream, stirring to blend with the garlic butter. Add garlic powder, salt, and pepper. Let the sauce simmer for about 3 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.

Combine the Pasta and Sauce:

Add the cooked linguine directly into the skillet with the sauce. Toss it well so each strand is coated with the luscious sauce.

Serve:

Plate the creamy pasta and top with the cooked chicken pieces. Finish with a sprinkle of chopped fresh parsley for a fresh burst of flavor and color.

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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat gently, warm it in a skillet over low heat adding a splash of cream or water if the sauce thickens too much. Avoid the microwave which can toughen the chicken and dry out the sauce.

Ingredient Substitutions
Use chicken thighs if you prefer darker meat or want a juicier texture, just adjust the cooking time accordingly. You can swap heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, though the sauce will be less rich. Parmesan can be replaced with Pecorino Romano for a sharper flavor.

Serving Suggestions
Pair this pasta with a fresh green salad dressed in lemon vinaigrette to echo the citrus notes in the dish. Garlic bread or a crusty loaf works well to soak up any leftover sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright and creamy flavors beautifully.

Cultural Context
This recipe blends Italian tradition with a bit of American comfort food style—using classic lemon and garlic flavors that are beloved in Mediterranean dishes but with a creamy twist that adds indulgence more typical of modern American home cooking.

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Frequently Asked Questions

→ What kind of chicken is best for this dish?

Boneless, skinless chicken breasts work well as they cook evenly and absorb the lemon-garlic flavors beautifully.

→ Can I use a different pasta than linguine?

Yes, fettuccine or spaghetti would be good alternatives that hold the creamy butter sauce nicely.

→ How do I prevent the garlic from burning?

Sauté minced garlic over medium heat for 1-2 minutes until fragrant, stirring frequently to avoid browning.

→ What adds creaminess to the sauce?

Heavy cream combined with melted butter and Parmesan cheese creates a rich and smooth sauce that clings to the pasta.

→ Is it necessary to zest and juice the lemon separately?

Yes, zest adds bright citrus oils and flavor, while the juice provides acidity that balances richness in the dish.

→ How should the dish be garnished?

Chopped fresh parsley scattered on top adds a fresh herbaceous note and appealing color contrast.