One evening, I was flipping through an old recipe notebook my mother gave me when I moved out for college in the late ’70s. Tucked between her famous peach cobbler and pot roast notes was a barely legible scribble: “Lemon chicken, creamy pasta—use garlic!” That was all it said.
No measurements, no instructions—just a hint of flavor and memory. She used to whip it up on summer nights when the citrus trees near the back porch would perfume the entire yard. I’d sit at the kitchen table doing my homework, lulled by the smell of garlic browning in butter and the bright zing of lemon.
That nostalgic scribble inspired the dish I’m sharing today: Garlic Butter Lemon Chicken Pasta. It’s bright but comforting, with just the right balance of creamy richness and citrusy lift. I’ve refined the recipe over the years—adding cream, softening it with Parmesan, and turning it into a one-pan masterpiece for busy nights. It’s now one of my most requested dinners when the grandkids come over.
To me, this dish is more than a weeknight meal. It’s a story on a plate—of sunny kitchens, handwritten notes, and generations of flavor carried forward. And now, I hope it becomes a part of your table too.
Short Description
A creamy and zesty pasta dish featuring tender garlic butter chicken, bright lemon, and rich Parmesan linguine. It’s comforting, flavorful, and perfect for a cozy dinner.
Key Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Fresh parsley, chopped, for garnish
For the Parmesan Linguine:
- 8 oz linguine
- 2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- Fresh parsley, chopped, for garnish
Tools Needed
- Large skillet
- Medium pot for pasta
- Tongs
- Microplane or zester
- Garlic press (optional)
- Sharp knife and cutting board
Cooking Instructions
Step 1: Season the Chicken
Toss your chicken pieces with salt, pepper, paprika, and Italian seasoning. Let them rest for about 5 minutes to soak up the seasoning. This short pause gives the flavors a head start.
Step 2: Sauté the Chicken
Melt 2 tablespoons of butter in a large skillet over medium heat. When it begins to foam, add the chicken in a single layer. Avoid overcrowding. Cook for 4–5 minutes, turning now and then, until the pieces are golden and cooked through (internal temp: 165°F).
Step 3: Add the Aromatics
Lower the heat slightly and stir in the garlic, lemon zest, and lemon juice. Cook for another 1–2 minutes, stirring constantly. The scent should be citrusy, buttery, and irresistible. Remove chicken from the pan and set aside.
Step 4: Cook the Pasta
Boil a large pot of salted water. Add linguine and cook until al dente (8–10 minutes). Before draining, reserve 1/4 cup of the pasta water. Drain the rest, but don’t rinse—those starches help the sauce stick.
Step 5: Make the Creamy Parmesan Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add heavy cream and garlic powder. Simmer for 2 minutes, then gradually whisk in the Parmesan, letting each handful melt before adding more. The sauce should be smooth and thickened slightly.
Step 6: Combine Everything
Add the drained pasta to the skillet and toss until coated. If the sauce feels too thick, stir in some of the reserved pasta water. Return the chicken and all its juices to the pan and gently fold everything together. Heat through for another minute.
Step 7: Serve
Spoon the pasta onto plates, top with extra parsley and Parmesan, and serve hot. A final drizzle of fresh lemon juice adds a bright finish if desired.
Why You’ll Love This Recipe
– Balanced flavors: rich and creamy with a fresh lemony kick
– Quick to make—ready in about 30 minutes
– Uses simple pantry staples
– Easy to scale up for guests or down for two
– Kid-approved and elegant enough for company
– Versatile enough for weekday meals or special occasions
Mistakes to Avoid & Solutions
Mistake 1: Overcrowding the pan
Solution: Cook chicken in batches if needed. Overcrowding steams the chicken and prevents browning.
Mistake 2: Curdled sauce
Solution: Don’t overheat the cream. Simmer gently and add Parmesan gradually while stirring to prevent clumps or splitting.
Mistake 3: Undercooked pasta
Solution: Test pasta 2 minutes before the package time. It should be tender with a slight bite.
Mistake 4: Bland chicken
Solution: Let the seasoning sit for 5 minutes before cooking, and make sure each piece is coated evenly.
Mistake 5: Dry sauce
Solution: Reserve pasta water and add it as needed to loosen the sauce and make it silky.
Serving and Pairing Suggestions
Serve this dish as a main course, plated family-style in a large serving bowl or individual portions. It pairs wonderfully with:
– A crisp green salad with vinaigrette
– Steamed broccoli or asparagus
– A chilled glass of Pinot Grigio or sparkling water with lemon
– Warm garlic bread or sourdough rolls
Great for a casual family dinner, romantic night in, or when hosting friends.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Not ideal due to the cream sauce, which may separate.
Reheating: Warm gently on the stove with a splash of cream or milk to revive the sauce. Stir often.
Microwave: Heat in short bursts (30–45 seconds), stirring between each to avoid drying out.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully. They stay juicy and add more flavor.
2. Can I make this dish ahead of time?
You can prep the chicken and cook the pasta in advance, but wait to combine everything until you’re ready to serve.
3. Is there a dairy-free version?
Use full-fat coconut milk instead of cream and a dairy-free Parmesan alternative. The flavor will shift slightly but still be tasty.
4. What if I don’t have linguine?
Fettuccine, spaghetti, or even penne work fine. Just cook according to the package and follow the same steps.
5. How can I make this spicier?
Add red pepper flakes when sautéing the garlic or stir in a touch of hot sauce at the end for a kick.
Tips & Tricks
Zest the lemon before you juice it—it’s much easier that way.
Let the chicken rest after cooking for juicier bites.
Don’t skip the fresh parsley. It brightens the entire dish.
Use freshly grated Parmesan—it melts better and tastes sharper.
Keep extra pasta water handy. It’s liquid gold for creamy sauces.
Recipe Variations
Creamy Spinach Lemon Chicken Pasta
Add 2 cups of fresh baby spinach to the skillet just before combining the chicken and pasta. Stir until wilted. It adds color and extra nutrients.
Mushroom Lemon Chicken Pasta
Sauté 1 cup sliced mushrooms in the butter before cooking the chicken. Their earthy flavor adds depth to the dish.
Lemon Garlic Shrimp Pasta
Swap chicken for peeled shrimp. Season the same way and cook for 2–3 minutes per side. Shrimp pairs beautifully with the lemon and Parmesan sauce.
Zucchini Noodle (Low-Carb) Version
Replace linguine with spiralized zucchini. Sauté the zoodles briefly in the sauce before adding the chicken. A great gluten-free and lighter option.
Final Thoughts
I never imagined a half-faded scribble in my mother’s old notebook would become one of the most cherished recipes in my kitchen. But here it is—comforting, flavorful, and steeped in memory. This Garlic Butter Lemon Chicken Pasta speaks to the heart of home cooking: taking simple ingredients, treating them with care, and sharing them with the people we love. I hope it brings as much warmth to your table as it has to mine.
If you’re anything like me, you’ll find yourself making this dish again and again—maybe adding your own twist along the way. That’s the beauty of cooking. It evolves with us, one meal at a time. And who knows? Maybe someday, someone you love will find this recipe in your notebook, and bring it back to life all over again.
Garlic Butter Lemon Chicken Pasta
Print ThisIngredients
- For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Fresh parsley, chopped, for garnish
- For the Parmesan Linguine:
- 8 oz linguine
- 2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Season the Chicken
Toss chicken with salt, pepper, paprika, and Italian seasoning. Let sit for 5 minutes to absorb the flavors.
Step 2: Sauté the Chicken
Melt 2 tbsp butter in a skillet over medium heat. Add chicken in a single layer. Cook 4–5 minutes, turning occasionally, until golden and cooked through (165°F).
Step 3: Add Aromatics
Reduce heat. Stir in garlic, lemon zest, and lemon juice. Cook 1–2 minutes until fragrant. Remove chicken and set aside.
Step 4: Cook the Pasta
Boil salted water. Cook linguine 8–10 minutes until al dente. Reserve 1/4 cup pasta water, then drain (do not rinse).
Step 5: Make the Sauce
Melt remaining 2 tbsp butter in the same skillet. Stir in cream and garlic powder. Simmer 2 minutes. Gradually whisk in Parmesan until smooth.
Step 6: Combine
Add pasta to the sauce, toss to coat. Use reserved pasta water to loosen if needed. Return chicken to the pan and fold everything together.
Step 7: Serve
Plate the pasta, top with parsley, more Parmesan, and a squeeze of lemon if desired. Serve hot.
