Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients
For the chicken
2 boneless, skinless chicken breasts, halved horizontally
Salt and black pepper to taste
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
Juice of 1 lemon
Zest of ½ lemon
1 tablespoon chopped fresh parsley (optional for garnish)
For the creamy parmesan pasta
8 oz fettuccine or spaghetti
1tablespoon butter
2 cloves garlic, minced
1cup heavy cream
½ cup grated parmesan cheese
Salt and pepper to taste
¼ teaspoon red pepper flakes (optional)
Reserved pasta water as needed for thinning sauce
Instructions
Season the chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 4–5 minutes per side.
Remove and set aside. In the same skillet, reduce heat to medium, add butter and garlic, and cook until fragrant.
Stir in lemon juice and zest, scraping up the browned bits. Return the chicken to the pan and spoon sauce over it.
Meanwhile, cook pasta in salted water until al dente, then drain, reserving some pasta water. In a separate saucepan, melt butter and sauté garlic.
Pour in cream, stir in parmesan, and season to taste. Add pasta and toss until coated, using reserved water to adjust the consistency.
How to Make
Start by seasoning and searing the chicken until golden and juicy. While the chicken rests, use the same skillet to build a flavorful lemon garlic butter sauce.
At the same time, boil your pasta and make a quick parmesan cream sauce by combining garlic, cream, and cheese.
Mix the pasta until smooth and creamy, then serve with the chicken on top, drizzled in the buttery lemon sauce.
Variations
You can use chicken thighs instead of breasts for a juicier cut. Swap the pasta for linguine, penne, or even zucchini noodles for a lighter version.
Add spinach, sun-dried tomatoes, or mushrooms to the pasta for extra flavor. If you want a brighter flavor, increase the lemon juice or add a splash of white wine to the sauce.
Tips
Pound the chicken to even thickness for uniform cooking. Don’t overcook it—remove once it hits 165°F internally.
Use freshly grated parmesan for the best melting texture. If your cream sauce gets too thick, a splash of pasta water or milk will smooth it out. For a crisp finish, briefly broil the chicken before serving to caramelize the top.
Conclusion
Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a comforting yet vibrant meal that hits all the right notes—savory, zesty, rich, and satisfying.
It’s a recipe that feels indulgent but comes together with simple ingredients and minimal effort. Perfect for impressing guests or treating yourself to something special at home.
