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You get all the cozy goodness of garlic butter chicken and pasta in one easy meal. Chicken soaks up loads of garlicky lemon flavor and gets topped with ultra-creamy parmesan linguine. It tastes like something you'd order when you want to treat yourself but you'll have it on the table in 35 minutes.
Came up with this one during a jam-packed week. Needed something that felt a bit special but wouldn't eat up my whole evening. Now the family asks for it again and again. I never mind making it!
Irresistible Chicken Ingredients
- Chicken breast, boneless and skinless: Packs your dish with lean protein and really absorbs flavors
- Parsley, fresh: Sprinkle for color and a hint of fresh taste
- Lemon zest and juice: Gives a zippy brightness and balances the richness
- Garlic cloves, fresh: Way better punch than the pre-chopped stuff
- Butter: Lays down all the rich flavor for your sauce
- Paprika: Adds just a little gentle heat and pretty color
- Italian seasoning: Loads your chicken with easy flavor
- Salt and pepper: Don’t skip—makes every layer tastier
- Parsley, fresh: Finishes things off with a burst of green and herby goodness
- Garlic powder: Adds gentle garlic warmth to the sauce
- Heavy cream: Makes everything super silky
- Parmesan cheese: Freshly grated works best because it melts smoother
- Butter: Gives the sauce extra creaminess
- Linguine pasta: Perfect for sopping up creamy sauce with every bite
Dreamy Step-by-Step Guide
- Get It Ready to Serve:
- Grab your tongs and toss the cooked noodles into your pan with the sauce. Make sure every single noodle is coated well. If it’s looking too thick, pour in a splash of pasta water to loosen it up. Add the chicken back in just long enough to heat it. Sprinkle with fresh parsley and more parmesan—looks gorgeous and ups the flavor.
- Whip Up the Sauce:
- Plop a chunk of butter in the pan you used for the chicken. Let it melt and throw in your cream and garlic powder. Keep whisking so it all stays smooth. Slowly shake in the parmesan, letting it melt a bit at a time so you don’t wind up with clumps. You’ll get a glossy, creamy sauce.
- Boil the Pasta:
- Use a big pot, fill it with salty water, and get it boiling like crazy. Drop in the linguine but fish it out one minute before it says to on the box—you want it chewy. Before you drain, scoop out some pasta water to thin the sauce later if you need to.
- Add That Garlic-Lemon Punch:
- Chuck in minced garlic, then add both your lemon zest and lemon juice right into the hot skillet after the chicken cooks. The heat brings out all the smell and flavor. Just let it sizzle for a minute or two—don’t let the garlic turn brown because bitter garlic is the enemy.
- Brown the Chicken:
- Let your chunk of butter get bubbly in a roomy pan but not brown. Lay your seasoned chicken in there, don’t crowd it. Let it sit for about 4–5 minutes until it’s golden and cooked through. Chicken's good when it hits 165°F inside—just use a thermometer if you want to double-check.
- Season That Chicken:
- Throw salt, pepper, paprika, and Italian seasoning over your chicken bits, turning them so every little piece is fully covered. This makes sure there’s flavor in each bite and helps the chicken get a great outside crust.
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The lemon zest wins by a mile here. Tried making it once with just a squirt of bottled lemon juice because that’s all I had—was not the same at all. You want those scented oils from the zest, it totally transforms the flavor.
Top Pasta Tips
Nail pasta every time by cooking it in lots of water with a heavy hand of salt (it should taste like ocean water). Undercook it just a little, about one or two minutes less than the box says, especially if it’s going to swim in sauce later. It’ll keep cooking in the pan with your sauce, soaking up flavor and adding creaminess as it releases starch.
Make-Ahead & Storage
This chicken pasta tastes best straight away while the sauce is still creamy and the noodles have just the right bite. Still, life happens! You can prep the chicken a day in advance and tuck it in the fridge. When it’s time to eat, just gently reheat it while you make a fresh batch of pasta and sauce. Any leftovers? Pop them in an airtight box in your fridge for up to three days. To reheat, add a bit of milk or cream so the sauce loosens back up since it’ll thicken once chilled.
Switch It Up
This dish is super flexible. You can use fettuccine, penne, or really any pasta you have lying around. Want to lighten it up? Swap heavy cream for half-and-half and just use a bit more pasta water. Toss in veggies like mushrooms, spinach, or roasted cherry tomatoes for color and extra flavor. You can use shrimp or scallops in place of chicken (just keep an eye on cook time). Want vegetarian? Drop the meat and toss in more veggies for a filling, tasty meal.
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Common Questions
- → Which cut of chicken should I pick for this meal?
Go for chicken breasts with the skin and bones taken off—they cook up fast and stay juicy, but chicken thighs are awesome if you want a deeper flavor.
- → Can I use a different pasta if linguine isn’t on hand?
Absolutely. Penne, fettuccine, or plain old spaghetti are all great swaps if you don’t have linguine in your pantry.
- → How do I fix my sauce if it’s too thick?
Just pour in a bit of the water you cooked your noodles in, adding one spoonful at a time, and stir until you love the sauciness.
- → Should I make this ahead or eat it right away?
It’s tastiest served straight away, but you can prep the chicken and sauce first. Just boil the noodles fresh and combine when it’s go-time.
- → What’s a good swap if I’m out of heavy cream?
If you want it lighter, try half-and-half or regular milk. You can stir in a bit of cornstarch to make the sauce thicken up more like cream does.
- → Any alternatives for Parmesan cheese?
Pecorino Romano or Asiago cheese are both tasty swaps—just grate and use just like Parmesan.