This dish is a simple yet satisfying combination of tender chicken bites coated in a rich lemon garlic butter sauce, served over creamy parmesan linguine. It’s a perfect weeknight dinner that feels elegant enough for special occasions. Packed with bright, zesty flavors and a touch of indulgence, it’s a recipe that brings comfort and joy to the table.
Why You’ll Love This Recipe?
This recipe strikes the perfect balance between fresh and savory. The chicken is seared to golden perfection, while the lemon garlic butter sauce adds brightness and richness. Paired with parmesan-coated linguine, it’s a restaurant-worthy dish you can whip up in no time. Plus, the recipe is versatile—perfect for customizing to your taste.
Ingredients
Here’s a quick look at the essentials:
- Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Fresh garlic, for a fragrant base
- Butter, to create a rich, velvety sauce
- Lemon juice and zest, for a zippy brightness
- Linguine, tossed with grated parmesan and a touch of cream
Full ingredient amounts and details can be found below.
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve a cup of pasta water before draining. Toss the cooked pasta with a bit of olive oil to prevent sticking and set aside.
Step 2: Sear the Chicken
Season the chicken bites with salt, pepper, and a pinch of paprika. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken in batches to avoid overcrowding, cooking until golden brown on all sides. Remove and set aside.
Step 3: Make the Lemon Garlic Butter Sauce
Lower the heat and melt butter in the same skillet. Add minced garlic and cook until fragrant. Stir in the lemon juice, zest, and a splash of reserved pasta water to deglaze the pan, scraping up any browned bits.
Step 4: Toss Everything Together
Return the chicken to the skillet and toss to coat it in the sauce. Add the cooked linguine along with grated parmesan and a splash of cream. Toss until the pasta is fully coated and everything is warmed through.
Step 5: Serve and Garnish
Plate the chicken and linguine, then garnish with fresh parsley, extra parmesan, and a sprinkle of black pepper. Serve immediately.
Expert Tips and Tricks
- To ensure even cooking, cut the chicken into uniform pieces.
- Use fresh lemon juice for the best flavor—it makes a huge difference.
- Don’t overcook the garlic; it can turn bitter quickly.
- Reserve pasta water—it’s key for loosening the sauce and adding a silky texture.
Recipe Variations and Possible Substitutions
- Swap out the linguine for fettuccine, spaghetti, or even zucchini noodles for a lighter option.
- Add veggies like spinach, cherry tomatoes, or asparagus for extra color and nutrients.
- If you don’t have parmesan, pecorino romano or grana padano are great substitutes.
- Use shrimp instead of chicken for a seafood twist, or keep it vegetarian by using sautéed mushrooms.
Serving and Pairing Suggestions
Serve Lemon Garlic Butter Chicken Bites with a side of garlic bread or a simple arugula salad dressed with lemon vinaigrette. A glass of chilled white wine, like Sauvignon Blanc or Chardonnay, pairs beautifully with the zesty, creamy flavors of this dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce. Avoid overcooking to keep the chicken tender.
FAQs
Q: Can I use pre-cooked chicken?
Yes, you can use leftover or rotisserie chicken. Add it to the sauce just before tossing with the pasta to avoid overcooking.
Q: What’s the best way to zest a lemon?
Use a microplane or fine grater and avoid the white pith, which can taste bitter.
Q: Can I make this dish gluten-free?
Absolutely. Just swap the linguine for gluten-free pasta, and you’re good to go.
Q: Can I make it dairy-free?
Substitute the butter with vegan butter or olive oil, and use a dairy-free parmesan alternative.
Conclusion
Lemon Garlic Butter Chicken Bites with Parmesan Linguine is a delightful mix of fresh, zesty flavors and creamy indulgence. It’s a dish that feels fancy but comes together effortlessly, making it perfect for both busy weeknights and intimate dinners. Give it a try, and watch it become a favorite in your home!
Print
Zesty Lemon Garlic Chicken Bites with Creamy Parmesan Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This dish combines juicy chicken bites seared in a rich lemon garlic butter sauce with creamy, cheesy Parmesan linguine. It’s a perfect blend of bright, zesty flavors and comforting, savory pasta. Ready in under 30 minutes, this is a weeknight dinner winner that feels fancy enough for special occasions.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Zest and juice of 1 lemon
- 1/2 tsp Italian seasoning
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 oz linguine
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Tools:
- Large skillet
- Medium saucepan
- Tongs or wooden spoon
- Zester
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, lemon zest, and juice. Bring the mixture to a simmer, then add the Parmesan cheese. Stir until the cheese melts and the sauce thickens.
- Combine everything: Add the cooked linguine to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Return the chicken to the skillet and toss to combine.
- Serve: Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately and enjoy!
Notes
- Use chicken thighs instead of breasts for even juicier bites.
- Add spinach or cherry tomatoes to the pasta for extra color and nutrients.
- Make ahead: Prepare the chicken and pasta separately and combine when reheating
Nutrition
- Serving Size: 1 portion (chicken + pasta)
- Calories: 480
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
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