Creamy Italian-Style Chicken Linguine

Enjoy juicy chicken bites mixed with buttery garlic and zippy lemon, twirled through a creamy parmesan-coated linguine you can whip up in your own kitchen. The velvety sauce sticks to every noodle and the chicken packs loads of flavor and protein in each forkful.

I came across this dish one hectic week while figuring out how to use leftover pasta and chicken. That random dinner fix quickly became the favorite whenever friends stop by with no plans.

Yummy Ingredients

• Linguine pasta: Thick noodles that grab onto the sauce perfectly
• Boneless skinless chicken breast: Lean, soaks up seasoning, and cooks up fast
• Paprika: Adds a gentle smoky vibe and boosts color
• Salt and pepper: Wake up the flavor of everything
• Italian seasoning: Classic herby blend of basil, thyme, and oregano
• Butter: Makes everything rich and gets the chicken crispy
• Fresh garlic cloves: Way more tasty than the dried kind
• Lemon zest and juice: Cuts through the richness and keeps things fresh
• Fresh parsley: Sprinkles a pop of green and freshness
• Parmesan cheese: Nutty, salty, helps the sauce turn creamy
• Heavy cream: Gives the sauce its dreamy texture
• Garlic powder: Doubles up the garlicky flavor in the sauce

Detailed How-To

Combine and Dish Up:

Toss the cooked pasta right in with the sauce, using tongs so every strand gets coated. Add in the starchy pasta water if you need to loosen it up. Slide the lemon garlic chicken back into the skillet, mixing so it’s all nice and even. Top with parsley and another shower of parmesan if you want, then grab your plate because it’s ready to eat.

Mix Up the Parmesan Sauce:

Melt your last two tablespoons of butter in that same pan over medium. Pour in heavy cream and stir in garlic powder. Simmer a couple minutes till it thickens just a little. Slowly add parmesan, whisking until you have a smooth, creamy sauce that clings to a spoon.

Get the Pasta Going:

Fill up a big pot with salted water and get it boiling. Drop in the linguine and cook until it’s just barely done (about 8-10 min). Scoop out a quarter cup of that pasta water and set it aside. Drain the rest—but don’t rinse.

Whip Up the Garlic Lemon Butter:

With the golden chicken still in the skillet, add the minced garlic plus the lemon juice and zest. Stir constantly for a minute or two, just until the garlic smells amazing (don’t let it brown). The lemon pulls up the browned bits in the pan for extra flavor. Remove the chicken and set it aside.

Get the Chicken Sizzling:

Toss chicken with all your spices—salt, pepper, paprika, and Italian seasoning—so every chunk’s covered. Melt a couple tablespoons of butter in a big skillet on medium. Lay in the chicken pieces, careful not to crowd them. Let them cook, giving them a stir now and then for about 4-5 minutes until done and golden on the outside. They’ll hit 165°F when perfect.

Season the Chicken Chunks:

Chop up the chicken and sprinkle generously with the seasonings so each bit is flavored all over. Don’t hold back on the paprika—it gives awesome color while cooking.

I seriously love how the lemon lifts up that buttery sauce every time. The second the garlic starts sizzling, my whole family knows something good’s cooking. My husband always tries to sneak a piece of the crispy chicken before dinner’s even on the table!

Customize Your Way

Switch things up with whatever you have. Use chicken thighs for even juicier bites—they’ve got a bit more fat, so they stay tender. For a less rich sauce, swap in half and half instead of heavy cream. Just remember it won’t be quite as creamy, but still tasty.

Tasty Pairings

Round things out with a quick green salad and lemony vinaigrette for balance. Want to get fancy? Roasted broccolini or asparagus looks great next to this and comes together fast. If you love wine, try a glass of crisp Sauvignon Blanc or Pinot Grigio. They’re fresh and keep the meal light.

Storing Leftovers

Pop any leftovers in an airtight box and stash in the fridge for up to three days. The pasta drinks up the sauce as it sits, so throw in a splash of milk or cream when you reheat. Warm slowly and stir often so it doesn’t clump or burn. Skip freezing—it’ll mess with the sauce and the noodles go mushy.

This meal is pure comfort. Treat yourself—you’re getting awesome flavors, no need to eat out tonight!

Foire aux questions sur la recette

→ Is it okay if I swap out the pasta?

Definitely! Linguine is great here, but just about any pasta works. Try fettuccine, penne, spaghetti, or bow ties. Just keep an eye on the cook time on the box so it comes out right.

→ How do I make it a bit lighter?

If you'd like to cut some richness, go for half-and-half or milk instead of cream (just know the sauce won't thicken the same way). You could use less butter and add a good splash of pasta water, too. Mixing in part-skim mozzarella with the Parmesan lightens things up as well.

→ Can I toss in extra veggies?

Absolutely! Some tasty add-ins are mushrooms, spinach, asparagus, peas, or even cherry tomatoes. Cook heartier veggies like mushrooms alongside the chicken while quick-cooking ones like spinach can go in at the end.

→ Got anything I can use instead of cream?

Sure thing. Use half-and-half, or try whole milk with a spoonful of flour to help make the sauce thicker. Cream cheese thinned out with milk will work too. Keep in mind, each one gives you a different kind of sauce.

→ What's the best way to store and warm up leftovers?

Toss leftovers in a sealed container and pop them in the fridge for up to 3 days. When you want to warm it up, add a splash of cream or milk and gently heat on the stove, stirring so the sauce stays nice and smooth.

→ Can I prep this in advance?

For easy make-ahead, cook the pasta just to al dente, toss with a bit of olive oil, and store refrigerated. Stash the chicken and sauce in separate containers. When it's go time, warm the sauce, add pasta and heat it through, then finish off with the chicken.