Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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🍗 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Tender pan-seared chicken breasts cooked in a zesty lemon garlic butter sauce, served over rich, creamy Parmesan pasta. This dish is packed with flavor and comes together beautifully in under an hour.

✅ Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • Zest of 1 lemon (optional, for extra brightness)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 tablespoon chopped fresh parsley (for garnish)

For the Creamy Parmesan Pasta:

  • 200g (about 7 oz) pasta (linguine, fettuccine, or spaghetti work well)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or cooking cream)
  • ¾ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • A splash of reserved pasta water (if needed, to loosen the sauce)
  • Extra Parmesan and parsley for serving (optional)

🔪 Instructions:

1. Prepare and Cook the Chicken:

  1. Pat the chicken breasts dry with paper towels. Slice them in half horizontally to make thinner cutlets (optional, for quicker cooking).
  2. Season both sides of the chicken with salt, pepper, and Italian seasoning.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. (Internal temp: 165°F / 74°C)
  5. Reduce heat to medium-low. Add 2 tablespoons butter and 3 minced garlic cloves to the skillet. Stir for about 30 seconds until fragrant.
  6. Squeeze in the juice of 1 lemon and sprinkle in lemon zest if using. Spoon the garlic lemon butter over the chicken.
  7. Remove the chicken from the skillet and set aside. Keep warm.

2. Cook the Pasta:

  1. In a large pot, bring salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Reserve about ½ cup of the pasta water, then drain the pasta.

3. Make the Creamy Parmesan Sauce:

  1. In the same skillet (wipe it clean if needed), melt 2 tablespoons butter over medium heat.
  2. Add 2 cloves minced garlic and cook for 30 seconds.
  3. Pour in the heavy cream and bring it to a gentle simmer.
  4. Stir in the grated Parmesan cheese. Mix until melted and smooth.
  5. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.

4. Assemble and Serve:

  1. Slice the cooked chicken and place it on top of the creamy pasta.
  2. Drizzle with any extra lemon butter sauce from the pan.
  3. Garnish with chopped parsley and extra Parmesan, if desired.
  4. Serve immediately while hot and creamy.

💡 Tips & Variations:

  • Add spinach or sun-dried tomatoes to the pasta for extra flavor and color.
  • Want more lemon flavor? Add a splash of lemon juice to the cream sauce too.
  • You can use chicken thighs instead of breasts for juicier results.
  • Make it spicy with a pinch of chili flakes in the cream sauce.

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