Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

👩‍🍳 Instructions:

1. Cook the Pasta:

• Boil pasta according to package instructions until al dente. Drain and set aside.

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2. Cook the Chicken:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear chicken for 5–6 minutes per side, until golden brown and cooked through. Remove from pan and set aside.

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3. Make the Lemon Garlic Butter Sauce:

1. In the same skillet, melt butter and sauté garlic for 30–60 seconds until fragrant.
2. Add lemon juice and red pepper flakes, scraping up any browned bits from the pan.
3. Return chicken to the skillet and spoon sauce over it.

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4. Make the Creamy Parmesan Pasta:

1. In a separate saucepan, melt butter over medium heat.
2. Stir in heavy cream and bring to a gentle simmer.
3. Add Parmesan, season with salt and pepper, and stir until smooth and creamy.
4. Toss the cooked pasta in the sauce until coated.

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5. Serve:

• Plate pasta and top with chicken and sauce.
• Garnish with parsley and extra Parmesan if desired.

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💛 Ashley’s Tips:

• For juicier chicken, let it rest 5 minutes before slicing.
• Add a handful of spinach or sun-dried tomatoes to the pasta for extra flavor and color.
• For a lighter sauce, use half-and-half instead of heavy cream.

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If you want, I can also give you a one-pan version — chicken and creamy Parmesan pasta cooked together for super minimal cleanup and maximum flavor!