Lemon Garlic Butter Chicken Parmesan Linguine Recipe

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Juicy, tender chicken bites seasoned to perfection, seared until golden, and then tossed in a luscious lemon garlic butter sauce—this dish is pure comfort with a zesty twist. Paired with perfectly cooked linguine and finished with a generous sprinkle of Parmesan and fresh herbs, every forkful bursts with flavor. It’s the kind of meal that’s fancy enough for date night yet simple enough for a weeknight dinner.

This Lemon Garlic Butter Chicken Parmesan Linguine is more than just a pasta dish. It’s a harmony of creamy richness and citrus brightness, making it one of those recipes that wins hearts fast. The pan-seared chicken soaks up the buttery sauce, and the pasta wraps it all up into a satisfying, cozy experience. Whether you’re craving a quick yet indulgent dinner or want to impress without stress, this recipe delivers.

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Ingredients for Lemon Garlic Butter Chicken Parmesan Linguine

• For the chicken:
  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
• For the sauce & pasta:
  • 12 oz linguine pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • Juice and zest of 1 lemon
  • 1/4 cup chicken broth or pasta water
  • 1/4 cup grated Parmesan cheese (plus more for topping)
  • 2 tbsp fresh chopped parsley (plus more for garnish)
  • Lemon wedges for serving (optional)

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Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

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Step 2: Season and Cook the Chicken

While the pasta cooks, place the chicken pieces in a bowl. Season with salt, pepper, paprika, and garlic powder. Toss to evenly coat.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (do this in batches if needed). Sear for about 3–4 minutes on each side until golden brown and fully cooked through. Transfer the cooked chicken to a plate and set aside.

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Step 3: Prepare the Lemon Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and sauté for about 1 minute until fragrant.

Pour in the lemon juice, zest, and chicken broth (or reserved pasta water). Let it simmer for 2–3 minutes to combine and slightly thicken.

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Step 4: Combine Everything

Return the cooked chicken to the skillet, coating it well in the sauce. Add the drained linguine and toss everything together until evenly combined and warmed through.

Sprinkle in the grated Parmesan and chopped parsley. Toss gently until the cheese melts and everything is coated in the buttery sauce.

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Step 5: Serve

Plate the pasta and chicken. Top with more Parmesan and fresh parsley if desired. Serve with lemon wedges on the side for an extra citrus kick.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 620
• Protein: 38g
• Carbohydrates: 48g
• Fat: 31g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 560mg
• Fiber: 3g
• Sugar: 2g

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs will add more juiciness and flavor. Just be sure to trim excess fat.

2. Can I make this gluten-free?

Absolutely—just use your favorite gluten-free pasta and ensure your Parmesan and broth are gluten-free as well.

3. What can I use instead of lemon?

Lime can work in a pinch, though the flavor will be slightly different. For a milder option, reduce the lemon juice and add a touch of cream.

4. Is it okay to add vegetables?

Definitely! Spinach, cherry tomatoes, or steamed broccoli would all complement this dish beautifully.

5. Can I prep this meal ahead of time?

Yes, you can cook the chicken and boil the pasta in advance. Store them separately and assemble with the sauce when ready to eat.

6. What wine pairs well with this pasta?

A crisp white like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon-garlic profile.

7. Is it possible to make this dairy-free?

You can substitute the butter with olive oil and use a dairy-free Parmesan alternative. It won’t be as rich, but it will still be delicious.

8. How can I make it spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter sauce for a gentle heat.

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