Here’s a rich and flavorful recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta — a complete, comforting meal with zesty, garlicky chicken and silky, cheesy pasta!
🍋🧄 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Servings: 4
Prep: 15 minutes
Cook: 30 minutes
Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt & pepper, to taste
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1 teaspoon paprika
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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4 garlic cloves, minced
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Juice of 1 lemon
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Zest of 1 lemon
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Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
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8 oz (225 g) pasta (fettuccine, linguine, or penne)
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2 tablespoons unsalted butter
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3 garlic cloves, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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Salt & pepper, to taste
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Optional: red pepper flakes for a little heat
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Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
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Season chicken breasts with salt, pepper, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Add chicken and cook 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
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In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
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Stir in lemon juice and lemon zest. Let the sauce simmer for 1 minute.
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Return chicken to the skillet and coat in the lemon garlic butter sauce. Remove from heat and keep warm.
2. Cook the Pasta:
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Cook pasta according to package instructions until al dente. Drain and reserve ½ cup pasta water.
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In a large pan, melt butter over medium heat.
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Add garlic and sauté for 1 minute.
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Pour in heavy cream, bring to a simmer.
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Stir in Parmesan cheese until melted and smooth.
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Season with salt, pepper, and optional red pepper flakes.
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Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water to loosen sauce if needed.
3. Serve:
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Plate pasta and top with lemon garlic butter chicken.
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Garnish with fresh parsley.
Tips:
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Use chicken thighs instead of breasts for juicier meat.
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Add steamed broccoli or asparagus on the side for veggies.
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For a lighter sauce, substitute half the cream with chicken broth.
