Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper, to taste
- Juice of ½ lemon
- Lemon slices (optional, for garnish)
- Fresh parsley, chopped (optional)
For the Creamy Parmesan Pasta
- 8 oz (225 g) pasta (fettuccine, penne, or spaghetti)
- 1 tbsp butter
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt & black pepper, to taste
- ¼ cup pasta cooking water (if needed)
Instructions
Cook the Pasta
- Boil pasta in salted water according to package instructions.
- Reserve ¼ cup pasta water, then drain and set aside.
Cook the Chicken
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Add chicken and cook 5–6 minutes per side until golden and cooked through.
- Remove chicken from skillet and set aside.
Make the Lemon Garlic Butter Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in lemon juice and a little butter from the pan.
Prepare the Creamy Parmesan Pasta
- Add butter and heavy cream to the skillet, simmer on low heat.
- Stir in Parmesan cheese until smooth.
- Season with garlic powder, salt, and pepper.
- Add cooked pasta and toss to coat.
- Add pasta water if sauce is too thick.
Combine & Serve
- Slice chicken and place on top of the creamy pasta.
- Garnish with parsley and lemon slices.
- Serve hot.
Tips
- Add spinach or mushrooms for extra flavor
- Use grilled chicken for a lighter version
- Extra Parmesan = extra happiness
