Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
📝 Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
½ cup chicken broth
Juice of 1 lemon (about 2–3 tablespoons)
Zest of 1 lemon
1 tablespoon fresh parsley, chopped
For the Creamy Parmesan Pasta:
12 oz (340g) fettuccine or penne
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
Salt and black pepper to taste
¼ teaspoon red pepper flakes (optional)
👩🍳 Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 5–7 minutes per side until golden and cooked through (internal temp 165°F / 75°C).
Remove chicken and set aside.
Step 3: Make Lemon Garlic Butter Sauce
In the same skillet, reduce heat to medium.
Add butter and minced garlic; sauté 30 seconds until fragrant.
Pour in chicken broth and lemon juice.
Simmer 2–3 minutes, scraping up browned bits.
Stir in lemon zest and parsley.
Return chicken to the pan and spoon sauce over it. Simmer 2–3 minutes.
Step 4: Make Creamy Parmesan Sauce
In a separate pan, melt butter over medium heat.
Add garlic and sauté 30 seconds.
Pour in heavy cream and chicken broth; simmer 3–4 minutes.
Stir in Parmesan cheese until melted and smooth.
Add salt, pepper, and red pepper flakes.
Toss cooked pasta in sauce. Add reserved pasta water if needed to thin sauce.
Step 5: Serve
Plate creamy Parmesan pasta.
Top with lemon garlic butter chicken.
Spoon extra sauce over top.
Garnish with more Parmesan and parsley.
Serve warm and enjoy.
