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This garlic butter chicken pasta combines tender chicken pieces coated in zesty lemon garlic butter with creamy parmesan linguine for a restaurant-quality meal you can make at home. The rich, silky sauce clings perfectly to the pasta while the chicken adds protein and amazing flavor in every bite.
I stumbled upon this recipe when trying to use up leftover chicken and pasta during a particularly busy week. What started as a simple dinner solution has become my most requested meal when friends come over for impromptu gatherings.
Ingredients
- Boneless skinless chicken breast: Provides lean protein and takes on flavors beautifully
- Salt and pepper: Enhance the natural flavors of the chicken
- Paprika: Adds a subtle smoky quality and gorgeous color to the dish
- Italian seasoning: Contains oregano, basil and thyme for classic Mediterranean flavor
- Butter: Creates a rich base for the sauce and helps brown the chicken perfectly
- Fresh garlic cloves: Provide aromatic flavor that dried cannot match
- Lemon zest and juice: Add brightness that balances the richness of the dish
- Fresh parsley: Brings color and a herbaceous finish to the plated dish
- Linguine pasta: Has the perfect thickness to hold the creamy sauce
- Parmesan cheese: Adds nutty saltiness and helps thicken the sauce
- Heavy cream: Creates luxurious richness in the sauce
- Garlic powder: Infuses the sauce with aromatic flavor
Step-by-Step Instructions
- Season the Chicken:
- Toss chicken pieces with salt, pepper, paprika, and Italian seasoning until evenly coated. This step creates a flavor foundation for the dish, so be generous with your seasonings. The paprika will give a beautiful color as the chicken cooks.
- Sauté the Chicken:
- Melt 2 tablespoons butter in a large skillet over medium heat until it begins to foam. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, stirring occasionally to ensure even browning on all sides. The chicken is done when it reaches 165°F and has a golden exterior.
- Create the Garlic Lemon Butter:
- Add minced garlic, lemon zest, and lemon juice directly to the skillet with the cooked chicken. Stir continuously for 1-2 minutes until the garlic becomes fragrant but not browned. The acid from the lemon will deglaze the pan, incorporating all those flavorful browned bits into your sauce. Remove from heat and transfer chicken mixture to a plate.
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, typically 8-10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water to help emulsify your sauce later. Drain pasta but do not rinse.
- Prepare the Parmesan Sauce:
- Return the same skillet to medium heat and melt the remaining 2 tablespoons of butter. Pour in the heavy cream and add garlic powder, stirring to combine. Allow the mixture to simmer gently for 1-2 minutes until it begins to thicken slightly. Gradually whisk in the Parmesan cheese, stirring constantly to prevent clumping, until the sauce is smooth and coats the back of a spoon.
- Combine and Serve:
- Add the cooked linguine directly to the sauce, tossing gently with tongs to ensure every strand is evenly coated. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency. Return the chicken mixture to the skillet, gently folding it into the pasta. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
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I absolutely adore how the lemon brightens the rich buttery sauce in this recipe. My family knows dinner is special when they smell the garlic butter aroma filling our kitchen. My husband always hovers nearby hoping to steal a piece of the golden chicken before serving.
Make It Your Own
This recipe welcomes personalization based on what you have on hand. Swap chicken thighs for breast meat for even juicier results. They contain slightly more fat which translates to more flavor and moisture retention during cooking. For a lighter version, substitute half and half for the heavy cream, though the sauce will be slightly less rich.
Perfect Pairings
Complete your meal with a simple side salad dressed in lemon vinaigrette to complement the flavors in the pasta. For an elegant presentation, serve with roasted asparagus or broccolini alongside a glass of crisp Pinot Grigio or Sauvignon Blanc that will cut through the richness of the sauce while enhancing the lemon notes.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce overnight, so when reheating, add a splash of cream or milk and warm gently over medium-low heat. Stir frequently to prevent sticking and burning. I do not recommend freezing this dish as the sauce may separate and the pasta texture will suffer.
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This dish is comfort food perfected. Treat yourself to restaurant-quality flavor at home tonight!
Frequently Asked Questions
- → Can I use a different pasta shape for this dish?
Absolutely! While linguine works beautifully with this creamy sauce, you can substitute any pasta you prefer. Fettuccine, spaghetti, penne, or bow ties all work well. Just adjust cooking times according to package instructions.
- → How can I make this dish lighter?
To create a lighter version, substitute half-and-half or milk for heavy cream (though the sauce won't be as thick), use less butter, and increase the pasta water to maintain creaminess. You can also use part-skim mozzarella alongside less Parmesan.
- → Can I add vegetables to this pasta dish?
Yes! Sautéed spinach, mushrooms, cherry tomatoes, peas, or asparagus make excellent additions. Add heartier vegetables when cooking the chicken and more delicate ones like spinach or peas just before serving.
- → What can I substitute for heavy cream?
If you don't have heavy cream, you can use half-and-half, whole milk with a tablespoon of flour (to thicken), or even cream cheese thinned with a little milk. The sauce texture and richness will vary with substitutions.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring frequently to prevent the sauce from separating.
- → Can I make this dish ahead of time?
For best results, prepare components separately and combine before serving. Cook pasta al dente, toss with a little olive oil, and refrigerate. Store sauce and chicken separately. When ready to serve, gently reheat sauce, add pasta to warm through, then top with reheated chicken.