Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Instructions
1. Cook the Pasta
Boil pasta according to package instructions until al dente.
Drain, reserving 1/2 cup pasta water, and set aside.
2. Cook the Chicken
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 5–7 minutes per side, until golden brown and fully cooked (internal temp ~75°C / 165°F). Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant.
Add chicken broth, lemon juice, lemon zest, and Italian seasoning. Bring to a simmer.
Return chicken to the skillet and coat with the sauce. Simmer 2–3 minutes.
3. Make the Creamy Parmesan Sauce
In a separate pan, melt butter and sauté garlic for 1 minute.
Pour in heavy cream and simmer for 2–3 minutes.
Stir in Parmesan cheese until melted and smooth.
Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water gradually until desired consistency.
Season with salt and pepper to taste.
4. Serve
Plate the creamy pasta and top with the lemon garlic butter chicken.
Spoon extra pan sauce over the chicken and pasta.
Garnish with parsley and lemon slices.
✅ Tip: For extra flavor, you can add a pinch of red pepper flakes to the sauce for a gentle kick.
If you want, I can also give you a shortcut one-pan version where the chicken and pasta cook together with the creamy lemon sauce—less cleanup, same delicious flavor.
