Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients

For the Air Fryer Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1 teaspoon lemon zest (optional)
• Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

• 8 oz (225 g) fettuccine or linguine
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste
• ¼ cup reserved pasta water (if needed)
• Fresh parsley for garnish

Instructions

1. Prepare the Chicken

• Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
• Pat the chicken dry and season with salt, pepper, paprika, and Italian seasoning.
• Brush with olive oil.

2. Air Fry the Chicken

• Place the chicken in the air fryer basket in a single layer.
• Cook at 380°F (193°C) for 16–18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

3. Make the Lemon Garlic Butter

• While the chicken cooks, melt the butter in a small saucepan.
• Add minced garlic and cook for 30 seconds until fragrant.
• Stir in the lemon juice and lemon zest.
• Brush or spoon the sauce over the cooked chicken.

4. Cook the Pasta

• Boil the pasta according to the package directions.
• Reserve ¼ cup of the pasta water before draining.

5. Make the Creamy Parmesan Sauce

• Melt butter in a skillet over medium heat.
• Add garlic and sauté for 30 seconds.
• Pour in the heavy cream and Italian seasoning, then simmer for 2–3 minutes.
• Stir in the Parmesan cheese until smooth.
• Add reserved pasta water if needed to loosen the sauce.
• Toss the cooked pasta in the sauce.

6. Serve

• Slice the lemon garlic butter chicken.
• Serve over the creamy Parmesan pasta.
• Garnish with chopped parsley, extra Parmesan, and a squeeze of fresh lemon juice if desired.