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Juicy garlic-butter shrimp served over creamy pasta, glazed with a rich golden sauce, garnished with fresh parsley and lemon wedges.

Lemon Garlic Butter Chicken Linguine

Creamy Parmesan linguine with golden lemon-garlic butter chicken. Bright, rich, and ready in about 35 minutes.
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Ingredients Equipment Method Notes

Ingredients
  

  • Chicken
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • Zest and juice of 1 lemon
  • ½ tsp Italian seasoning
  • ½ tsp paprika
  • Salt and pepper to taste
  • Butter Garlic Sauce
  • 3 tbsp butter divided
  • 3 cloves garlic minced
  • ½ cup heavy cream
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Pasta
  • 8 oz linguine
  • 2 tbsp butter optional, for tossing pasta
  • ¾ cup grated Parmesan cheese
  • Garnish
  • Fresh parsley chopped

Equipment

  • Large skillet, pot, strainer

Method
 

  1. Cook linguine according to package directions; drain and set aside.
  2. Season chicken with lemon zest, juice, Italian seasoning, paprika, salt, and pepper.
  3. Melt 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 9–10 minutes until golden and cooked through. Remove and set aside.
  4. In the same skillet, melt remaining 2 tbsp butter. Sauté garlic 1–2 minutes until fragrant.
  5. Add heavy cream, garlic powder, salt, and pepper. Simmer 3 minutes until slightly thickened. Stir in Parmesan until smooth.
  6. Toss cooked linguine in the sauce.
  7. Plate pasta, top with chicken, and garnish with parsley.

Notes

Use freshly grated Parmesan for the smoothest sauce. Reserve a little pasta water to loosen the sauce if needed. Serve immediately for best texture.