Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 Description

This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a rich yet balanced dish combining juicy, pan-seared chicken infused with bright lemon and garlic flavors, served over a silky, cheesy pasta. The buttery citrus sauce cuts through the creaminess, making it comforting without feeling too heavy—perfect for weeknight dinners or special occasions.

 Servings

  • Serves: 4

 Time

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Total: ~40 minutes

 Ingredients

For the Chicken:

  • 2 large chicken breasts (halved or pounded)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt and black pepper (to taste)
  • 1 tsp Italian seasoning (optional)

For the Creamy Parmesan Pasta:

  • 250g pasta (fettuccine or penne)
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 1 tbsp butter
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)
  • ¼ tsp chili flakes (optional)

 Instructions

1. Cook the Pasta

Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Prepare the Chicken

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil and butter in a pan over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. Make Lemon Garlic Butter Sauce

In the same pan, add garlic and sauté briefly. Stir in lemon juice and zest, scraping the pan for flavor. Return chicken and coat it in the sauce. Set aside.

4. Make Creamy Parmesan Pasta

In another pan, melt butter and sauté garlic. Add cream and simmer gently. Stir in Parmesan until melted. Season with salt, pepper, and chili flakes. Toss cooked pasta in the sauce, adding reserved pasta water if needed.

5. Assemble

Plate pasta and top with lemon garlic butter chicken. Spoon extra sauce over and garnish with parsley or extra Parmesan.

 Tips

  • Pound chicken evenly for quicker, uniform cooking.
  • Use freshly grated Parmesan for smoother sauce.
  • Don’t boil the cream rapidly—it may separate.
  • Add spinach or mushrooms for extra nutrition.

 Notes

  • Substitute cream with half-and-half for a lighter version.
  • Gluten-free pasta works well as an alternative.
  • Adjust lemon to taste for more or less tanginess.

 Nutritional Info (Per Serving Approx.)

  • Calories: 550–650 kcal
  • Protein: 35–40 g
  • Carbohydrates: 40–45 g
  • Fat: 30–35 g

 Benefits

  • High Protein: Supports muscle repair and satiety
  • Lemon: Adds vitamin C and aids digestion
  • Garlic: Known for immune-support properties
  • Balanced Meal: Combines carbs, fats, and protein for sustained energy

 Q&A

Q1: Can I make this ahead?
Yes, but store chicken and pasta separately for best texture.

Q2: How do I reheat?
Reheat gently with a splash of milk or water to loosen the sauce.

Q3: Can I use chicken thighs?
Absolutely—they’re juicier and more forgiving.

Q4: What sides go well?
Garlic bread, roasted vegetables, or a fresh salad.

Q5: Can I make it lighter?
Use low-fat cream or milk and reduce butter slightly.

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