Lemon Garlic Chicken Linguine

This dish brings together juicy chicken seasoned with lemon Italian herbs and paprika then sautéed gently in butter and garlic. Paired with linguine coated in a creamy Parmesan sauce and finished with fresh parsley it feels both comforting and refined. It is quick enough to enjoy on a weeknight yet impressive enough to serve when guests are at the table.

I first made this on a busy Tuesday evening and was surprised how something so simple could taste so luxurious. Now it has become a staple for when I want a dinner that feels special without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breast: adds lean protein and tenderness choose fresh firm pink pieces for best texture
• Lemon: both zest and juice brighten the dish and cut richness choose heavy firm lemons for maximum juice
• Italian seasoning: brings herbal depth look for blends led by oregano and basil
• Paprika: adds a gentle warmth and color choose sweet paprika for best results
• Butter: provides richness and balance use unsalted to control salt levels
• Garlic: infuses the sauce with fragrance and flavor fresh cloves give the best aroma
• Linguine: creates a sturdy base that holds creamy sauce well pick a quality brand that keeps its bite
• Parmesan cheese: adds savoriness and creaminess grate fresh for smooth melting
• Heavy cream: transforms the sauce into silky richness choose at least 35 percent fat for best texture
• Garlic powder: boosts garlic notes without overpowering pick pure powder without fillers
• Fresh parsley: adds herbal freshness flat leaf parsley gives better flavor and appearance

Step by Step Instructions

Prepare the Pasta:

Bring a large pot of salted water to a boil and cook linguine to al dente following package directions. Drain well and keep warm. Properly salted water ensures the pasta carries flavor into every bite.

Season the Chicken:

Combine chicken with lemon zest lemon juice Italian seasoning paprika salt and pepper. Coat evenly so the flavors soak into each piece and set aside while preparing the pan.

Brown the Chicken:

Heat one tablespoon of butter in a large skillet over medium high. Place chicken pieces in a single layer. Sauté for 9 to 10 minutes turning as needed until golden outside and cooked through inside. Transfer chicken to a plate and keep warm. This method locks in juiciness.

Make the Garlic Butter Sauce:

Add the remaining butter to the same skillet. Once melted stir in minced garlic and cook for 1 to 2 minutes until fragrant. This creates the aromatic foundation of the dish.

Create the Creamy Parmesan Sauce:

Pour in heavy cream and stir gently letting it blend with the garlic butter. Season with garlic powder salt and pepper. Simmer for 3 minutes until slightly thickened. Gradually stir in grated Parmesan until smooth and glossy.

Finish the Pasta:

Add the drained linguine to the skillet and toss gently so every strand is coated in creamy sauce. The sauce should cling but not weigh down the pasta.

Plate and Garnish:

Arrange the golden chicken pieces over the pasta. Sprinkle generously with chopped parsley and serve immediately with lemon wedges and extra Parmesan if desired.

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Fresh parsley has always been my favorite part of this dish reminding me of Sunday dinners when my grandmother sprinkled herbs straight from her garden. It makes the meal feel alive with color and fragrance.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop adding a splash of cream or milk to bring back the sauce's silky texture.

Ingredient Substitutions

Any long cut pasta such as fettuccine or spaghetti works well in place of linguine. For a lighter version replace heavy cream with half and half though the sauce will be less rich. To make it gluten free simply use a quality gluten free pasta.

Serving Suggestions

Pair with a crisp salad dressed in lemon vinaigrette or steamed vegetables like green beans to cut through the richness. Warm crusty bread is ideal for mopping up sauce. A handful of baby spinach stirred into the pasta at the end adds freshness and extra greens.

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A Nod to Italian American Comfort

While not a traditional Italian recipe this dish celebrates Italian American comfort cooking. It blends creamy pasta with citrus brightness and garlicky chicken for a meal that feels like a little celebration around the dinner table.

Frequently Asked Questions About Recipes

→ How can I keep the chicken juicy?

Cook the chicken until just done and remove it from the pan before finishing the sauce. Resting under foil keeps it tender.

→ What pasta works best if I don’t have linguine?

Fettuccine or spaghetti are excellent substitutes. Choose a sturdy pasta shape that holds the creamy sauce well.

→ How do I make the Parmesan sauce silky?

Add Parmesan gradually to warm cream and stir constantly. Using freshly grated cheese helps prevent clumps.

→ Can I prepare parts of the dish ahead of time?

Yes. Cook the chicken and pasta separately, refrigerate, then reheat gently with the sauce before serving.

→ What sides pair well with this dish?

A crisp green salad with lemon vinaigrette or steamed vegetables balance the richness. Warm bread is perfect to soak up sauce.

→ How long do leftovers last?

Store in an airtight container in the fridge for up to 2 days. Add a splash of cream or milk when reheating to revive the sauce.