Golden chicken pieces, silky linguine, and a bright lemon butter sauce make this a generous pasta dinner without a heavy cream sauce. Garlic cooks briefly in the chicken pan, then pasta water helps the butter coat every strand. Fresh lemon goes in near the end so its flavor stays lively.
Recipe Details
Serves 4 | Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes
Ingredients
- 12 ounces linguine
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt, plus pasta water salt to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice, plus more to taste
- ½ cup freshly grated Parmesan, plus more to serve
- 2 tablespoons chopped parsley
- ¾–1 cup reserved pasta cooking water, as needed
How to Make Lemon Garlic Butter Chicken Linguine
1. Season the chicken
Pat the chicken dry. Toss with the measured salt, pepper, and paprika. Keep the pieces similar in size so they cook evenly. Set a large skillet over medium-high heat while a pot of salted water comes to a boil.
2. Boil the linguine
Cook the linguine according to its package until just al dente. Before draining, reserve at least 1 cup of the cloudy pasta water. Do not rinse the pasta; the starch helps the sauce cling.
3. Brown the chicken
Add the oil and 1 tablespoon butter to the skillet. Cook the chicken in two batches if necessary, turning to brown several sides, about 6–8 minutes per batch. Check that the largest pieces reach 165°F (74°C), then transfer to a plate.
4. Soften the garlic
Reduce the heat to medium-low. Add the remaining 4 tablespoons butter and garlic. Stir for 30–60 seconds, just until fragrant. If the pan has dark, burnt residue rather than golden browned bits, wipe it out before starting the sauce.
5. Build the lemon sauce
Stir in ½ cup reserved pasta water and scrape up the golden bits. Simmer gently for 1 minute. Add the lemon zest and juice, then turn the heat low.
6. Toss and finish
Add the drained linguine and chicken with their juices. Toss steadily, adding pasta water a few tablespoons at a time until glossy. Remove from the heat before tossing in the Parmesan and parsley. Taste for lemon, salt, and pepper, then serve immediately.
Tips for the Best Results
Keep the pan uncrowded. Chicken releases moisture when crowded. Two quick batches give a better golden surface than one packed pan.
Use the pasta water. The finished sauce should lightly coat the linguine, with a little looseness in the bottom of the pan. It thickens as the pasta sits.
Add cheese off the heat. Finely grated Parmesan melts more evenly when the sauce is hot but no longer boiling.
Serving and Variations
Serve in warm shallow bowls with extra Parmesan and lemon wedges. A simple green salad or steamed green beans makes a fresh side. For a little heat, add a pinch of red pepper flakes with the garlic. Keep the chicken as the main protein; this recipe is written for chicken even though similar lemon pasta dishes are often made with seafood.
Storage and Reheating
Refrigerate within 2 hours in a covered container for 3–4 days. Reheat a portion in a skillet with a splash of water until the chicken reaches 165°F (74°C). Add a little fresh lemon after reheating. The pasta absorbs sauce in storage, so loosen it gradually rather than adding a large amount of liquid at once.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Use the same weight of boneless skinless thighs, trim excess fat, and cook to at least 165°F (74°C). They may take a little longer than breast pieces.
Can I use another pasta?
Spaghetti or fettuccine works. Follow the package timing and reserve cooking water before draining.
Can I prepare it ahead?
Chop the chicken, garlic, and parsley ahead and refrigerate separately. For the best texture, cook the pasta and toss the sauce shortly before serving.