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Homemade Creamy Lemon Garlic Chicken Linguine photo
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Creamy Lemon Garlic Chicken Linguine

This Creamy Lemon Garlic Chicken Linguine is a bright, zesty, and comforting pasta dish perfect for quick weeknight dinners or elegant meals.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Creamy, Easy, Garlic, Lemon, Pasta, Quick
Servings: 4 servings

Ingredients

  • 8 ounces linguine pasta
  • 1 pound chicken breast sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 lemon zested and juiced
  • 0.5 cup grated Parmesan cheese
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
  • While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with salt and pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
  • Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir to combine and bring the mixture to a gentle simmer. Add the lemon zest and lemon juice, stirring well. Allow the sauce to reduce slightly for 3-4 minutes.
  • Stir in the grated Parmesan cheese until melted and the sauce thickens. Taste and adjust seasoning with salt and pepper as needed.
  • Return the cooked chicken to the skillet, then add the drained linguine. Toss everything together, adding reserved pasta water a little at a time if the sauce feels too thick. Heat through for another 1-2 minutes, ensuring the pasta is fully coated.
  • Remove from heat and sprinkle fresh parsley over the top. Serve immediately for the best flavor and texture.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Sharp knife and cutting board
  • Microplane grater
  • Tongs or pasta fork
  • Measuring cups and spoons

Notes

  • Reserve pasta water to adjust sauce consistency without diluting flavors.
  • Use fresh lemon zest and juice for the brightest flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth or cream.