Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, halved lengthwise (or 4 small chicken cutlets)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
For the Creamy Parmesan Pasta
- 8 oz (225 g) fettuccine, linguine, or penne
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2–3 tablespoons reserved pasta water (if needed)
- Chopped parsley, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
- Season the chicken. Pat the chicken dry and season both sides with the salt, pepper, garlic powder, and paprika.
- Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Make the lemon garlic butter. Reduce the heat to medium. Add the butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the lemon juice and zest, then return the chicken to the pan and spoon the sauce over it. Sprinkle with parsley.
- Prepare the Parmesan sauce. In another skillet or saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning until smooth. Season with salt and pepper. If the sauce is too thick, stir in a little reserved pasta water.
- Combine. Toss the cooked pasta with the Parmesan sauce until evenly coated.
- Serve. Plate the creamy Parmesan pasta, top with the lemon garlic butter chicken, spoon any extra pan sauce over the chicken, and garnish with additional Parmesan and chopped parsley.
Tips
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Add spinach, mushrooms, or steamed broccoli for extra vegetables.
- For a touch of heat, sprinkle in red pepper flakes.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
