Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs will work beautifully—they’re juicy and forgiving, just adjust the cook time slightly.

How do I store leftovers?

Pop everything into an airtight container and refrigerate for up to 3 days. Reheat with a splash of cream or milk to loosen the sauce.

Can I substitute the heavy cream?

Yes, you can use half-and-half, but the sauce will be thinner. If you’re going dairy-light, a combo of milk and a little cream cheese can work in a pinch.

Is this dish freezer-friendly?

The chicken freezes well, but the creamy pasta? Not so much—it tends to separate when reheated. Stick to fresh or refrigerated for best results.

Lemon Garlic Butter Chicken with Creamy Parmesan Linguine

Description

A comforting, flavor-packed dinner featuring juicy Lemon Garlic Butter Chicken with Creamy Parmesan Linguine . Perfect for weeknights, date nights, or whenever you’re craving something indulgent and easy!

Ingredients

Scale

For the Lemon Garlic Butter Chicken:

4 boneless skinless chicken breasts
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon Italian seasoning
3 tablespoons olive oil
4 tablespoons unsalted butter
6 cloves garlic, minced
Juice and zest of 1 lemon
1 tablespoon fresh parsley, chopped (for garnish)

For the Creamy Parmesan Linguine:

12 oz linguine pasta
2 tablespoons butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
1 teaspoon lemon zest
1 tablespoon chopped parsley (for garnish)

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Instructions

Prep the Chicken:
Pat chicken breasts dry and season generously with salt, pepper, paprika, and Italian seasoning.
Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Set aside.
Make Lemon Garlic Butter Sauce:
In the same skillet, melt butter. Add garlic and sauté for 1–2 minutes. Stir in lemon juice and zest. Return chicken to pan and spoon sauce over it. Let simmer for 2–3 minutes.
Cook the Pasta:
Cook linguine in salted water according to package directions. Drain and set aside.
Prepare Creamy Parmesan Sauce:
In a saucepan, melt butter and cook garlic for 1 minute. Add heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth. Add lemon zest, salt, and pepper. Toss in linguine and mix well.
Serve:
Plate linguine, top with chicken, drizzle extra sauce, and garnish with parsley and extra Parmesan.

Notes

Use chicken thighs for extra juiciness.
Freshly grated Parmesan melts best—skip the pre-shredded!
Add baby spinach or peas for a veggie boost.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner , lunch
Method: Stovetop
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 41 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 44 g
Cholesterol: 175 mg