Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Drain and set aside, reserving ½ cup of pasta water.
2. Cook the chicken
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Remove from skillet and set aside.
3. Make the lemon garlic butter sauce
- In the same skillet, melt butter.
- Add minced garlic, sauté 30 seconds until fragrant.
- Pour in lemon juice and chicken broth, scraping up any browned bits from the pan.
- Simmer 2–3 minutes until slightly reduced.
4. Make the creamy Parmesan pasta
- In a separate pan, melt butter over medium heat.
- Add garlic and sauté until fragrant.
- Pour in heavy cream, bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta, tossing to coat. Use reserved pasta water if sauce is too thick.
- Season with salt, pepper, and red pepper flakes if desired.
5. Combine and serve
- Plate creamy pasta and top with lemon garlic butter chicken.
- Spoon extra sauce over the chicken.
- Garnish with fresh parsley and extra Parmesan.
Tips
- For extra flavor, marinate chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
- Use freshly grated Parmesan for the creamiest sauce.
- Add steamed broccoli or peas to the pasta for a colorful, healthy boost.
If you want, I can also give you a one-skillet version where the chicken and pasta cook together for less cleanup and maximum flavor.
Do you want me to share that version?
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