Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4 people

Ingredients

The Chicken:

  • 1.5 lbs Boneless skinless chicken thighs (or breasts, sliced thin)

  • 1 tsp Smoked paprika

  • 1 tsp Dried oregano

  • Salt and pepper to taste

  • 2 tbsp Olive oil

The Pasta & Sauce:

  • 10 oz Fettuccine or Linguine

  • 4 tbsp Unsalted butter

  • 4 cloves Garlic, minced

  • 1 cup Heavy cream

  • 1/2 cup Chicken broth

  • 3/4 cup Freshly grated Parmesan cheese

  • 1 tsp Lemon zest

  • 2 tbsp Fresh lemon juice

  • 1/2 tsp Red pepper flakes (optional)

  • Fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

  2. Season & Sear: Pat the chicken dry. Season both sides with salt, pepper, paprika, and oregano. In a large skillet over medium-high heat, add olive oil. Sear chicken for 5–7 minutes per side until golden and cooked through ($74^\circ\text{C}$ internal temp). Remove and set aside.

  3. The Garlic Butter Base: In the same skillet, reduce heat to medium. Melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant (don’t let it burn!).

  4. Build the Sauce: Pour in the chicken broth and heavy cream. Let it simmer for 2–3 minutes. Whisk in the Parmesan cheese until smooth.

  5. Emulsify: Stir in the lemon juice and zest. If the sauce is too thick, add a splash of the reserved pasta water.

  6. Combine: Toss the cooked pasta into the sauce until well-coated. Slice the chicken and place it back on top of the pasta.

  7. Serve: Garnish with fresh parsley and extra Parmesan.

Chef’s Notes & Tips

  • The “Pasta Water” Secret: Never skip reserving the starchy water. It’s the “liquid gold” that helps the sauce cling to the noodles instead of sliding off.

  • Fresh is Best: Use a block of Parmesan and grate it yourself. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy.

  • Chicken Thighs vs. Breasts: Thighs are more forgiving and stay juicy, but if using breasts, pound them to an even thickness so they cook quickly without drying out.

Nutritional Info (Per Serving)

Approximate values based on standard ingredients:

Nutrient Amount
Calories 680 kcal
Protein 42g
Fat 38g
Carbohydrates 45g
Fiber 2g

Benefits of This Dish

  • High Protein: Excellent for muscle recovery and satiety.

  • Vitamin C: The fresh lemon juice provides a nice hit of antioxidants.

  • Comfort & Mood: Rich in amino acids like tryptophan (from the chicken and cheese), which can help boost serotonin levels.

Q&A

Q: Can I make this dairy-free?

A: You can swap the butter for olive oil, heavy cream for full-fat coconut milk (it will have a slight coconut flavor), and use nutritional yeast instead of Parmesan. However, the texture will be significantly different.

Q: How do I store leftovers?

A: Store in an airtight container for up to 3 days. When reheating, add a tiny splash of milk or water to loosen the sauce, as the pasta will soak it up in the fridge.

Q: Can I add vegetables?

A: Absolutely. Sautéed spinach, asparagus, or sun-dried tomatoes work beautifully in this flavor profile.

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