Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Instructions:
Cook the Pasta:
Boil salted water and cook pasta until al dente. Drain, reserving 1/2 cup of pasta water.
Cook the Chicken:
Season chicken with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high heat.
Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
Make Garlic Lemon Butter Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and cook 1–2 minutes until fragrant.
Stir in lemon juice and zest.
Prepare Creamy Parmesan Pasta:
Reduce heat to medium-low. Add butter and heavy cream, stirring until warm.
Add Parmesan cheese and stir until melted and smooth.
Toss in cooked pasta, adding reserved pasta water as needed to reach desired creaminess. Season with salt and pepper.
Combine & Serve:
Slice the chicken and serve on top of the creamy Parmesan pasta.
Spoon extra garlic lemon butter sauce over the chicken.
Garnish with parsley or additional Parmesan if desired.
💡 Tips:
For extra flavor, add sautéed mushrooms, sun-dried tomatoes, or spinach to the pasta.
Don’t overcook chicken; it should remain juicy inside.
Leftovers reheat well in the microwave; add a splash of cream or water to restore creaminess.
If you want, I can also give you a one-pan version where the pasta cooks right in the creamy sauce with the chicken—less cleanup and equally delicious.
