Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

by

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Description

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a rich yet bright comfort meal that balances zesty citrus, savory garlic butter, and silky parmesan cream sauce. Juicy pan-seared chicken is infused with lemon and herbs, then paired with tender pasta coated in a luscious, cheesy sauce. It’s elegant enough for guests but easy enough for a weeknight dinner.

Servings

  • Serves: 4 people

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: ~40 minutes

Ingredients

For the Lemon Garlic Butter Chicken

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp Italian seasoning

  • 2 tbsp olive oil

  • 3 tbsp unsalted butter

  • 5 cloves garlic, minced

  • Zest of 1 lemon

  • Juice of 1 lemon

  • ¼ cup chicken broth

  • 2 tbsp fresh parsley, chopped (optional)

For the Creamy Parmesan Pasta

  • 12 oz pasta (fettuccine, penne, or spaghetti)

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • ¾ cup freshly grated Parmesan cheese

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ¼ tsp nutmeg (optional)

  • ¼ cup pasta cooking water (as needed)

  • Extra Parmesan for garnish

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Cook pasta according to package instructions until al dente.

  3. Reserve ½ cup pasta water, then drain and set aside.

2. Prepare the Chicken

  1. Season chicken with salt, pepper, paprika, and Italian seasoning.

  2. Heat olive oil in a large skillet over medium-high heat.

  3. Sear chicken for 5–6 minutes per side until golden and fully cooked.

  4. Remove chicken from the skillet and set aside.

3. Make the Lemon Garlic Butter Sauce

  1. In the same skillet, reduce heat to medium.

  2. Add butter and garlic; sauté for 30 seconds until fragrant.

  3. Stir in lemon zest, lemon juice, and chicken broth.

  4. Simmer for 2–3 minutes.

  5. Return chicken to the pan and spoon sauce over it.

  6. Garnish with parsley and keep warm.

4. Make the Creamy Parmesan Pasta

  1. In another pan, melt butter over medium heat.

  2. Add garlic and sauté briefly.

  3. Pour in heavy cream and bring to a gentle simmer.

  4. Stir in Parmesan cheese until smooth.

  5. Season with salt, pepper, and nutmeg.

  6. Add cooked pasta and toss, thinning with reserved pasta water if needed.

5. Serve

  • Plate the creamy Parmesan pasta.

  • Top with lemon garlic butter chicken.

  • Drizzle extra sauce over the top and finish with Parmesan.

Chef’s Notes

  • Freshly grated Parmesan melts better than pre-shredded.

  • Chicken thighs add extra juiciness if preferred.

  • Lemon zest adds aroma—don’t skip it.

Tips for Best Results

  • Pound chicken slightly for even cooking.

  • Keep heat moderate when adding cream to prevent curdling.

  • Add pasta water gradually to control sauce thickness.

  • For extra flavor, deglaze the pan thoroughly after searing chicken.

Nutritional Information (Per Serving – Approximate)

  • Calories: 720 kcal

  • Protein: 42 g

  • Carbohydrates: 48 g

  • Fat: 40 g

  • Saturated Fat: 20 g

  • Cholesterol: 165 mg

  • Sodium: 820 mg

  • Calcium: 320 mg

Health Benefits

  • High Protein: Supports muscle growth and satiety.

  • Calcium-Rich: Parmesan provides bone-strengthening calcium.

  • Vitamin C: Lemon boosts immunity and digestion.

  • Balanced Energy: Combines protein, fats, and carbs for sustained energy.

Recipe Variations

  • Lighter Version: Use half-and-half instead of heavy cream.

  • Spicy Kick: Add red pepper flakes to the sauce.

  • Veggie Boost: Stir in spinach, mushrooms, or broccoli.

  • Gluten-Free: Use gluten-free pasta.

Q & A

Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. Reheat gently with a splash of cream or milk.

Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner and less rich.

Q: What pasta works best?
A: Fettuccine or penne hold the sauce beautifully.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.

Q: Can I bake the chicken instead?
A: Yes—bake at 400°F (200°C) for 20–25 minutes, then finish in the sauce.

Leave a Comment