Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and black pepper (to taste)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Fresh parsley (chopped, for garnish)

 For the Creamy Parmesan Pasta:

• 200–250g pasta (fettuccine or spaghetti)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper (to taste)
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• Fresh parsley (for garnish)

 Instructions

1. Cook the Chicken:

1. Season the chicken with salt, pepper, paprika, and Italian seasoning.
2. Heat olive oil in a pan over medium heat.
3. Add chicken and cook for 5–7 minutes per side until golden and fully cooked.
4. Remove chicken and set aside.
5. In the same pan, melt butter and add garlic. Cook for 1 minute.
6. Add lemon juice and zest, stir well.
7. Return chicken to the pan and coat in the sauce. Let it simmer for 2–3 minutes.

2. Cook the Pasta:

1. Boil pasta in salted water according to package instructions.
2. Drain and set aside.

3. Make the Creamy Parmesan Sauce:

1. In a pan, melt butter and sauté garlic for 1 minute.
2. Pour in heavy cream and bring to a gentle simmer.
3. Add Parmesan cheese and stir until smooth and creamy.
4. Season with salt, pepper, garlic powder, and onion powder.

4. Combine:

1. Add cooked pasta to the sauce and toss to coat.
2. Slice the chicken and place on top of the pasta.
3. Spoon extra lemon garlic butter sauce over the chicken.
4. Garnish with fresh parsley.

Tips:

• Add chili flakes if you like a little heat
• Use freshly grated Parmesan for best flavor
• Don’t overcook the chicken—keep it juicy!