Garlic Butter Chicken with Lemon Parmesan Pasta Recipe

Look, I know what you’re thinking. “Another chicken pasta recipe?”
But no, this isn’t just another one. This is that creamy, garlicky, lemony masterpiece that feels like something you’d order at a cozy café but somehow made in your own kitchen, probably in your PJs.

It’s simple. It’s cozy. It’s got layers of flavor without needing 12,000 steps or ingredients you’ve never heard of.

This dish is like a warm hug. With cheese.

Can I make this ahead of time without the pasta getting weird?

Totally fair question. And the answer is: kind of.
The pasta will soak up the sauce if it sits too long, but you can totally prep the chicken and sauce in advance. When you’re ready to eat, just cook your pasta fresh, toss it all together, and maybe add a splash of warm broth or pasta water to loosen it up.

It won’t be exactly like fresh, but close enough that nobody complains.

What’s In This Pasta?

(Aka what’s making it so darn good)

Here’s the breakdown of everything going into your skillet:

• 1 lb boneless, skinless chicken breast – Cut into bite-sized pieces. This cooks quick and soaks up all the garlicky butter.
• Zest and juice of 1 lemon – For brightness! Zest gives that punchy citrus kick without overpowering. Juice balances the creaminess.
• ½ tsp Italian seasoning – A quick hit of herby flavor.
• 3 cloves garlic, minced – The heart of the whole dish. Don’t skimp here.
• 4 tbsp unsalted butter – Divided, because we use it in stages. It’s garlic butter magic.
• 1 tbsp olive oil – For searing the chicken golden.
• ½ cup chicken broth – Adds a savory base to the sauce.
• ½ cup heavy cream – Makes everything creamy and dreamy.
• ½ cup grated Parmesan cheese – Melts into the sauce and gives that cheesy depth.
• 12 oz linguine – Or any long pasta you love. Fettuccine? Spaghetti? You do you.
• Salt and pepper – Taste as you go.
• Fresh parsley – For a pop of color and freshness at the end.

How to Make Lemon Chicken Pasta

Alright, let’s break it down step-by-step. You’ve got this.

Step 1: Cook the Pasta

• Bring a big ol’ pot of salted water to a boil.
• Cook the linguine according to package directions.
• Scoop out about ½ cup of that pasta water before draining — just in case the sauce needs loosening later.
• Drain and set the noodles aside.

Step 2: Cook the Chicken

• Season the chicken chunks with salt, pepper, and Italian seasoning.
• Heat 2 tbsp of butter + the olive oil in a big skillet over medium-high.
• Add the chicken. Let it get golden and cooked through — about 5–7 minutes.
• Take it out and set aside (don’t eat it all yet, I know it smells amazing).

Step 3: Make That Sauce

• In the same skillet, melt the other 2 tbsp of butter.
• Toss in the garlic. Let it sizzle for about 1 minute.
• Add the chicken broth, cream, lemon zest, and lemon juice.
• Stir, let it simmer, and then add the Parmesan cheese.
• Stir until it’s melted and creamy and you’re tempted to dip your spoon in.

Step 4: Toss It All Together

• Add the pasta to the skillet. Toss it like you mean it.
• If the sauce seems thick or sticky, add a splash of that reserved pasta water.
• Toss the chicken back in. Mix it all around so every bite is coated.

Step 5: Plate It & Serve

• Sprinkle with parsley and maybe more Parmesan (because duh).
• Serve hot and fresh — and maybe with a glass of white wine, just sayin’.

Tips from Me (Kelsey!)

• Don’t overcook the chicken. Seriously. No one likes dry, chewy chicken. Just cook until it’s not pink and lightly golden.
• Use fresh Parmesan. Not the green can. The real stuff melts better and tastes 1000x more delicious.
• Lemon zest > lemon juice. The zest brings flavor without too much acid — don’t skip it.
• Use a big enough skillet. Tossing pasta in a tiny pan is just… no.
• Toss gently. You want every noodle coated, not mushed.

What to Serve with Buttery Garlic Chicken Pasta

Honestly? It can totally stand alone. But if you wanna get a little extra:

• Garlic bread – Because carbs on carbs is a love language.
• Roasted broccoli or asparagus – Adds a green, fresh element.
• Simple side salad – Toss it in lemon vinaigrette to echo the citrus.

Or just pour another glass of wine and call it a day.

Can I use pre-cooked chicken to make it faster?

You can… but it’s not quite the same. Freshly cooked chicken gets that buttery, herby crust from the skillet.
If you must use rotisserie or leftovers, heat it up gently in the sauce at the end — and maybe add a pinch more seasoning to help it blend in.

There you go! Your new go-to pasta dinner.
It’s lemony, buttery, cheesy, cozy — basically everything I want on a Tuesday night when I forgot to plan dinner but still wanna eat like a queen.

Garlic Butter Chicken with Lemon Parmesan Pasta Recipe

This one’s for when you want comfort food, but also flavor. Like, real flavor. We’re talking juicy garlic butter chicken, creamy lemon sauce, and pasta wrapped in parmesan — all in one skillet. It’s simple, cozy, and tastes like you actually tried (even if you didn’t try that hard).

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dinner

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 17 Calories: 560 Best Season: Spring, Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breast – chopped small so it cooks fast and stays juicy
• 1 and Zest juice of lemon – adds that zippy freshness
• ¹⁄₂ tsp Italian seasoning – just a little herby goodness
• 3 cloves garlic, minced – the real MVP of this dish
• 4 tbsp unsalted butter (divided)
• 1 tbsp olive oil – for searing that chicken
• ¹⁄₂ cup chicken broth – adds some savory depth
• ¹⁄₂ cup heavy cream – brings the creamy magic
• ¹⁄₂ cup grated Parmesan cheese – melty, salty, and perfect
• 12 oz linguine – or whatever pasta you've got
• Salt & pepper, to taste
• Fresh parsley (optional)

Instructions

1. Boil a big pot of salted water. Cook linguine according to the package. Save about ½ cup of the pasta water, then drain and set the noodles aside.
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2. Season chicken with salt, pepper, and Italian seasoning.
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3. Heat 2 tbsp of butter and the olive oil in a large skillet over medium-high heat.
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4. Add the chicken and cook until golden and done (about 5–7 mins). Take it out and set it aside.
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5. In the same skillet, melt the other 2 tbsp butter. Add garlic, sauté 1 min until fragrant.
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6. Pour in broth, heavy cream, lemon zest, and lemon juice. Stir it all together.
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7. Add the Parmesan and stir until it’s creamy and melted. Let it simmer a bit to thicken.
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8. Toss in the cooked pasta. If it’s too thick, add a splash of that saved pasta water.
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9. Add chicken back in. Stir everything together until it’s coated in sauce.
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10. Sprinkle with parsley and more Parmesan if you want. Serve hot!
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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 560kcal

% Daily Value *

Total Fat 29g45%

Cholesterol 130mg44%

Sodium 520mg22%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Sugars 2g

Protein 36g72%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Want it extra lemony? Add more zest.
• No linguine? Use spaghetti, fettuccine, even penne. It’s chill.
• Don’t overcook the chicken — golden on the outside, juicy inside is the goal.
• Sauce too thick? Pasta water is your secret weapon.
• Parmesan straight from a block melts best — skip the pre-shredded stuff if you can.

Keywords: garlic butter chicken pasta, lemon parmesan pasta, easy chicken pasta, creamy linguine recipe, garlic chicken dinner