If you’re looking for a meal that’s comforting, zesty, and irresistibly flavorful, Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine delivers on all fronts. These tender chicken bites are seared to golden perfection in a buttery lemon-garlic sauce, then served over a bed of creamy, cheesy linguine that ties everything together beautifully. It’s an impressive yet simple weeknight dinner that feels restaurant-worthy but comes together in under an hour.
Ingredients
For the Chicken Bites:
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1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes
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2 tablespoons olive oil
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3 tablespoons unsalted butter, divided
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4 cloves garlic, minced
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Zest and juice of 1 large lemon
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½ teaspoon paprika
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½ teaspoon crushed red pepper flakes (optional, for a little heat)
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh parsley, chopped, for garnish
For the Parmesan Linguine:
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12 oz linguine pasta
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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½ cup heavy cream
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¾ cup freshly grated Parmesan cheese
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¼ teaspoon ground black pepper
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½ teaspoon salt (or to taste)
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¼ cup pasta cooking water (reserved)
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1 tablespoon lemon juice (optional, for brightness)
Instructions
Step 1: Prepare the Chicken Bites
Start by patting the chicken pieces dry with paper towels—this ensures a good sear. Season them generously with salt, pepper, paprika, and a pinch of red pepper flakes. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter melts and sizzles, add the chicken in a single layer (avoid overcrowding to maintain that golden crust). Sear for about 4–5 minutes, stirring occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 2: Make the Lemon Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for about 30 seconds to 1 minute, just until fragrant—be careful not to let it burn.
Add the lemon zest and juice, scraping up any browned bits from the bottom of the pan. This deglazing step infuses the sauce with incredible depth and that signature tangy aroma. Let it simmer for a minute, then return the chicken bites to the pan, tossing to coat them thoroughly in the buttery lemon-garlic mixture.
Cook for another 2 minutes to allow the sauce to cling to the chicken and intensify in flavor. Sprinkle with freshly chopped parsley and remove from heat.
Step 3: Cook the Linguine
While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve ¼ cup of the pasta water before draining.
In a separate skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until aromatic, about 30 seconds. Pour in the heavy cream and stir until it begins to thicken slightly, about 2 minutes. Lower the heat and stir in the grated Parmesan cheese a little at a time until the sauce becomes smooth and velvety.
Add a splash of the reserved pasta water to loosen the sauce if it becomes too thick. Season with salt, black pepper, and a dash of lemon juice for extra brightness. Toss the drained linguine in the sauce until evenly coated.
Step 4: Combine and Serve
Plate a generous serving of the creamy Parmesan linguine, then top it with the lemon garlic butter chicken bites. Spoon any remaining sauce from the skillet over the top so every bite bursts with buttery, citrusy flavor. Garnish with a sprinkle of extra Parmesan and a few fresh parsley leaves for color.
Serve immediately while warm. Pair it with a crisp green salad or steamed vegetables for a balanced meal.
Tips for the Perfect Lemon Garlic Butter Chicken Bites
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Use fresh lemon: Bottled juice can’t replicate the brightness of freshly squeezed lemon and zest.
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Don’t overcook the chicken: Bite-sized pieces cook quickly—once they’re no longer pink in the center, they’re done.
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Grate your own Parmesan: Freshly grated cheese melts more smoothly and adds better flavor than pre-shredded varieties.
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Reserve pasta water: The starch in the water helps emulsify the sauce, giving your linguine that glossy, restaurant-quality finish.
