Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Introduction
This dish is the ultimate weeknight luxury, combining tender, pan-seared chicken with silky, citrus-infused pasta. The rich Parmesan cream sauce is perfectly balanced by fresh lemon and garlic, making it a restaurant-quality meal in under 30 minutes.
Ingredients
2 large boneless, skinless chicken breasts (sliced into thin cutlets or cubes)
8 oz fettuccine or linguine pasta
2 tablespoons unsalted butter (for searing)
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Juice and zest of 1 large lemon
1 teaspoon dried oregano or Italian seasoning
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Chicken:
Season chicken with salt, pepper, and oregano. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken until golden brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
Make the Sauce:
In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and lemon juice, simmering for 2–3 minutes until slightly thickened.
Add Cheese:
Stir in Parmesan cheese until melted and sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water.
Combine:
Toss the cooked pasta and seared chicken into the sauce. Stir in lemon zest and fresh parsley before serving.
How to Make
The key to this dish is emulsifying the sauce. Using the same pan that seared the chicken incorporates the fond (the flavorful browned bits) into the cream, adding depth. Pour the lemon juice slowly while stirring to prevent curdling, resulting in a velvety sauce that clings to every pasta strand.
Variations
Add Greens:
Stir in 2 cups of fresh baby spinach or roasted broccoli during the final mixing stage.
Seafood Twist:
Swap the chicken for large shrimp or scallops. Sear them 2 minutes per side to keep tender.
Lower Calorie:
Replace heavy cream with half-and-half or a mix of chicken broth and Greek yogurt for a lighter, tangy sauce.
Tips
- Pasta Water is Gold: Reserve pasta water; its starch gives the sauce a glossy, restaurant-style finish.
- Room Temp Chicken: Let chicken sit 15 minutes before cooking to ensure even cooking.
- Fresh Lemon Only: Fresh lemon juice and zest add bright, floral aroma that bottled juice lacks.
Conclusion
Lemon Garlic Butter Chicken with Creamy Parmesan Pasta balances bright acidity and comforting creaminess. Quick enough for a weekday dinner yet elegant for date night, it delivers bold, fresh flavors every time.
