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Creamy Lemon Caper Chicken Linguine with Parmesan Sauce

creamy lemon caper chicken linguine - featured image
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A quick and easy creamy lemon caper chicken linguine dish with a bright, tangy, and silky Parmesan sauce that’s perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 12 ounces linguine
  • Juice and zest of 1 large lemon
  • 2 tablespoons capers, drained
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt and pepper. Add chicken to the skillet and cook for about 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover loosely with foil to keep warm.
  3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
  4. Pour in chicken broth and heavy cream, stirring to combine.
  5. Stir in the juice and zest of lemon and drained capers. Let the sauce simmer gently for 3-4 minutes until slightly thickened. If it gets too thick, add reserved pasta water a little at a time to loosen the sauce to desired consistency.
  6. Lower heat to medium-low and stir in freshly grated Parmesan cheese. Stir constantly until cheese melts and sauce becomes silky smooth. Taste and adjust seasoning with salt and pepper.
  7. Add the cooked linguine and chicken back to the skillet. Toss everything together gently to coat pasta and chicken evenly with the creamy sauce. If sauce feels too thick, add another splash of pasta water.
  8. Remove from heat and sprinkle chopped fresh parsley on top for brightness. Serve immediately with extra Parmesan on the side.

Notes

Keep an eye on sauce thickness; use reserved pasta water to adjust consistency. Avoid burning garlic and adding Parmesan on too high heat to prevent clumping. Simmer sauce gently to avoid curdling. Thinly slice chicken for quick, even cooking. Sauce can be made ahead but add pasta and chicken just before serving. Leftovers keep well for 2 days refrigerated; reheat gently with added broth or cream.

Nutrition

Keywords: creamy lemon caper chicken linguine, Parmesan sauce, quick dinner, easy pasta recipe, weeknight meal, chicken pasta, tangy creamy sauce

Find it online: https://nadinetable.com/creamy-lemon-caper-chicken-linguine-recipe-easy-homemade-parmesan-sauce/