Lemon Garlic Butter Chicken with Creamy Parmesan Linguine – A Restaurant-Style Meal Made at Home!

If you’ve ever craved a restaurant-quality dish bursting with flavor but didn’t want to leave the house (or spend a fortune), this Lemon Garlic Butter Chicken with a side of Creamy Parmesan Linguine is your perfect solution.

Imagine this: Juicy, golden-seared chicken breasts bathed in lemon-garlic butter sauce, paired with al dente linguine noodles coated in a luxurious, velvety Parmesan cream. This is comfort food with a gourmet twist — and it all comes together in just 40 minutes!

Whether you’re cooking for a romantic date night, a cozy family dinner, or just craving a comforting pasta dish, this recipe will impress without stress.

 Ingredients Breakdown

For the Lemon Garlic Butter Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 tsp paprika (adds color and depth)
• 1 tsp Italian seasoning (a mix of oregano, basil, thyme)
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tbsp chopped fresh parsley (for garnish)

For the Creamy Parmesan Linguine:

• 12 oz linguine pasta
• 2 tbsp butter
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp lemon zest (for brightness)
• 1 tbsp chopped parsley (for freshness)

 Step-by-Step Instructions

 Season & Sear the Chicken:

• Pat the chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
• Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through.
• Remove the chicken and set aside on a plate.

 Create the Lemon Garlic Butter Sauce:

• In the same skillet, reduce heat to medium-low and melt 4 tbsp butter.
• Add the minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
• Stir in the lemon juice and zest, scraping up any bits from the pan for extra flavor.
• Return the chicken to the skillet and spoon the sauce over the top. Simmer gently for another 2–3 minutes to infuse flavor.

 Cook the Linguine:

• While the chicken simmers, bring a pot of salted water to a boil.
• Cook linguine according to package instructions until al dente (about 9–11 minutes).
• Drain and set aside (reserve a bit of pasta water just in case).

 Prepare the Creamy Parmesan Sauce:

• In a separate saucepan, melt 2 tbsp butter over medium heat.
• Add the minced garlic and cook for 1 minute until softened.
• Stir in the heavy cream and bring to a gentle simmer — don’t boil.
• Gradually whisk in the Parmesan cheese, allowing it to melt completely and thicken the sauce.
• Add salt, pepper, and lemon zest to taste.
• Toss the drained linguine into the sauce, coating every strand evenly. If the sauce is too thick, add a splash of reserved pasta water.

 Serving Suggestion

• Plate a generous portion of creamy Parmesan linguine.
• Top with a sliced chicken breast and drizzle lemon garlic butter over the top.
• Garnish with fresh parsley, a little extra Parmesan, and lemon zest for a gourmet finish.
• Serve hot with crusty garlic bread or a side salad.

 Nutrition & Serving Info

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories per Serving: ~690 kcal

 Tips for Success

• Don’t skip zesting the lemon! It adds bold citrus aroma that balances the rich cream sauce.
• Use fresh Parmesan — pre-shredded cheese won’t melt as smoothly.
• Want a lighter version? Use half-and-half or whole milk instead of heavy cream.
• Add veggies! Try spinach, mushrooms, or cherry tomatoes in the sauce.