
This garlic butter chicken pasta combines two comfort food favorites into one irresistible dish. The tender chicken, infused with lemon and garlic, sits atop creamy parmesan linguine for a restaurant-quality meal that comes together in just 35 minutes.
I created this recipe during a particularly busy week when I needed something that felt special but didn't require hours in the kitchen. My family now requests it at least twice a month, and I'm always happy to oblige.
Ingredients
- Boneless skinless chicken breast: Provides lean protein and takes on flavors beautifully
- Salt and pepper: Essential for proper seasoning at every layer
- Paprika: Adds a subtle warmth and gorgeous color to the chicken
- Italian seasoning: Creates depth with minimal effort
- Butter: Forms the foundation of the sauce and adds richness
- Fresh garlic cloves: Deliver more vibrant flavor than pre-minced versions
- Lemon zest and juice: Brighten the entire dish and cut through the richness
- Fresh parsley: Adds color and a fresh herbal note
- Linguine pasta: Works perfectly with creamy sauces by capturing sauce in every bite
- Butter: Creates silkiness in the sauce
- Parmesan cheese: Use freshly grated for the smoothest melting properties
- Heavy cream: Produces that luxurious restaurant quality texture
- Garlic powder: Infuses the sauce with gentle garlic flavor
- Fresh parsley: Finishes the dish with color and freshness
Step-by-Step Instructions
- Season the Chicken:
- Thoroughly coat chicken pieces with salt, pepper, paprika, and Italian seasoning, ensuring even distribution. This step builds the first layer of flavor and helps create a flavorful crust when cooking.
- Sauté the Chicken:
- Heat butter in a large skillet until it begins to foam but not brown. Add seasoned chicken in a single layer without overcrowding to ensure proper browning. Cook for exactly 4-5 minutes until golden outside and just cooked through inside. Properly cooked chicken should register 165°F on a meat thermometer.
- Infuse with Aromatics:
- Add minced garlic, lemon zest, and juice directly to the hot pan with chicken. The residual heat will release the essential oils in the garlic and lemon zest, creating an aromatic foundation for the dish. Cook only 1-2 minutes to prevent garlic from burning and becoming bitter.
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add linguine and cook 1 minute less than package directions for perfect al dente texture. Reserve pasta water before draining as this starchy liquid is essential for achieving the ideal sauce consistency.
- Create the Sauce:
- Melt butter in the same skillet used for chicken to capture all flavor bits from the bottom. Add cream and garlic powder, whisking constantly to prevent separation. Gradually incorporate Parmesan, allowing each addition to melt before adding more. This gradual approach prevents clumping and creates a silky smooth sauce.
- Combine and Serve:
- Toss cooked pasta directly in the sauce, using tongs to ensure every strand is properly coated. Add reserved pasta water a tablespoon at a time if sauce needs thinning. Return chicken to skillet just to warm through. Top with fresh parsley and additional Parmesan for visual appeal and extra flavor.

My absolute favorite ingredient in this recipe is the lemon zest. I once tried making it without this component when I had only bottled lemon juice on hand, and the difference was remarkable. The oils in the zest provide an aromatic quality that transforms the entire dish from good to unforgettable.
Perfect Pasta Technique
The key to successful pasta dishes lies in cooking the pasta properly. Always use a large pot with plenty of water and salt it generously until it tastes like the sea. This seasons the pasta from within as it cooks. I always cook the pasta 1-2 minutes less than package directions when making a sauce-based dish like this. The pasta will finish cooking in the sauce, absorbing flavor while releasing starches that help thicken and emulsify.
Make Ahead and Storage
This garlic butter chicken pasta is best enjoyed immediately after preparing when the sauce is creamy and the pasta is perfectly al dente. However life sometimes requires flexibility. You can prepare the chicken up to a day ahead and store it separately in the refrigerator. When ready to serve simply warm the chicken while preparing the fresh pasta and sauce. Leftover completed dish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of cream or milk to revitalize the sauce as it tends to thicken considerably when chilled.
Customization Options
This versatile recipe welcomes many variations to suit your preferences or pantry. Swap linguine for any pasta shape you have on hand penne and fettuccine work particularly well. For a lighter version substitute half and half for heavy cream and increase the pasta water to maintain creaminess. Add sautéed mushrooms spinach or roasted cherry tomatoes for extra vegetables and visual appeal. For seafood lovers replace chicken with shrimp or scallops adjusting cooking time accordingly. Vegetarians can skip the meat entirely and double up on vegetables for a satisfying meatless version.

Frequently Asked Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breast works best due to its quick cooking and tender texture, but you can also use chicken thighs for a richer flavor.
- → Can I substitute the linguine for another pasta?
Yes, spaghetti, fettuccine, or penne can be used as substitutes for linguine in this dish.
- → How can I adjust the sauce consistency?
Use the reserved pasta water to thin the sauce if it's too thick, adding a tablespoon at a time until desired consistency is reached.
- → Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the chicken and sauce in advance. Reheat and cook the pasta fresh when ready to serve.
- → What can I use instead of heavy cream?
For a lighter alternative, you can use half-and-half or whole milk with a bit of cornstarch to thicken the sauce.
- → What if I don’t have Parmesan cheese?
Grated Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan in this recipe.