Instructions:
- Cook the pasta:
- Boil salted water and cook pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the chicken:
- Season chicken with salt, pepper, and paprika.
- In a skillet, heat olive oil 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. 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, stirring 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 chicken and serve on top of creamy Parmesan pasta.
- Spoon extra garlic lemon butter sauce over the chicken.
- Garnish with parsley and extra Parmesan if desired.
💡 Tips:
- For more flavor, sear chicken with a little garlic powder or Italian seasoning.
- Add some spinach, sun-dried tomatoes, or mushrooms to the pasta for extra veggies and color.
- Leftovers store well in the fridge for 2 days; reheat gently to avoid drying out the chicken.
If you like, I can also give you a one-pan version of this dish where the chicken cooks right on top of the creamy pasta for an even faster, less messy meal.
Do you want me to share that one-pan version?