Lemon Garlic Butter Chicken Pasta

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
• Salt and black pepper, to taste
• 1 tsp paprika
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Juice and zest of 1 large lemon
• 1/2 cup (120ml) chicken broth or stock
• 1 tbsp fresh parsley, chopped (optional)

For the Creamy Parmesan Pasta:

• 8 oz (225g) fettuccine or linguine pasta
• 1 cup heavy cream or half-and-half
• 1 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: fresh parsley or basil for garnish

Instructions

Step 1: Prep the Chicken

1. Pat chicken breasts dry with paper towels.
2. Season both sides generously with salt, pepper, and paprika.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (usually 8-10 minutes).
2. Drain and set aside, reserving ½ cup of pasta water.

Step 3: Sear the Chicken

1. In a large skillet or sauté pan, heat olive oil over medium-high heat.
2. Add chicken breasts and cook 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C). Remove chicken from pan and set aside.

Step 4: Make the Lemon Garlic Butter Sauce

1. Reduce heat to medium. In the same pan, add butter and minced garlic. Sauté for about 1 minute until fragrant but not browned.
2. Add lemon juice, lemon zest, and chicken broth. Simmer for 2-3 minutes, scraping up any browned bits from the pan.
3. Taste the sauce and season with salt and pepper as needed.

Step 5: Prepare the Creamy Parmesan Pasta

1. Lower heat to medium-low. Add minced garlic and butter to the pan with the sauce; sauté for 30 seconds.
2. Stir in heavy cream and bring to a gentle simmer.
3. Add Parmesan cheese gradually, stirring until melted and smooth.
4. Add cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Season with salt and pepper to taste.

Step 6: Combine & Serve

1. Return the cooked chicken breasts to the pan, nestling them into the creamy pasta sauce. Spoon sauce over the chicken.
2. Garnish with fresh parsley or basil if desired.
3. Serve immediately while hot.

Serving Suggestions

• Pair with a simple green salad dressed with vinaigrette for freshness.
• Add steamed asparagus, broccoli, or roasted vegetables for extra nutrients.
• Serve with crusty garlic bread to soak up any extra sauce.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce thickens.
• Avoid microwaving if possible to maintain texture.

Variations & Tips

• Chicken Thighs: Substitute chicken breasts for boneless thighs for juicier meat. Adjust cooking time accordingly.
• Lighter Sauce: Use half-and-half or milk instead of heavy cream for a lighter dish.
• Extra Veggies: Stir in fresh spinach or cherry tomatoes into the pasta just before serving.
• Gluten-Free: Use gluten-free pasta to make this recipe gluten-free-friendly.
• More Zest: Add a splash of white wine when making the sauce for added depth.

Final Thoughts

This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a beautifully balanced dish featuring bright citrus, savory garlic butter, and comforting creamy pasta. It’s perfect for a special dinner or whenever you want to treat yourself to restaurant-quality food at home with minimal fuss.

Enjoy.