🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients (4 servings)
Chicken
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4 boneless, skinless chicken breasts
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Salt & black pepper, to taste
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1 tsp paprika (optional, for color)
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2 tbsp olive oil
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3 tbsp butter
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4 garlic cloves, minced
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Juice of 1 large lemon (≈3 tbsp)
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Zest of 1 lemon
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½ cup chicken broth
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½ cup heavy cream or half-and-half
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½ cup grated Parmesan cheese
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Fresh parsley, chopped (for garnish)
Pasta
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12 oz fettuccine or linguine
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Salt, for pasta water
🧑🍳 Instructions
1. Cook pasta
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Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Cook chicken
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Season chicken breasts with salt, pepper, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 5–7 minutes per side until golden and cooked through. Remove from skillet and keep warm.
3. Make lemon garlic butter sauce
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In the same skillet, melt butter.
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Sauté minced garlic for 30–60 seconds until fragrant.
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Add lemon juice, lemon zest, and chicken broth. Simmer 2–3 minutes to reduce slightly.
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Stir in heavy cream and Parmesan; simmer 2–3 minutes until sauce is creamy.
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Season with additional salt and pepper if needed.
4. Combine pasta & chicken
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Add cooked pasta to the sauce; toss to coat.
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Add a splash of reserved pasta water if needed for a silky consistency.
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Return chicken to the skillet and spoon sauce over the top.
5. Serve
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Garnish with chopped parsley and extra Parmesan.
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Serve immediately with garlic bread or a light salad.
⭐ Tips
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Chicken thickness: Pound chicken to even thickness for even cooking.
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Zesty flavor: Add more lemon juice or a pinch of red pepper flakes for extra kick.
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Creaminess: Heavy cream gives richness, but half-and-half works for a lighter version.
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Cheese: Freshly grated Parmesan melts better and makes the sauce smoother.
I can also provide a one-pan version where the pasta cooks directly in the lemon garlic butter sauce with the chicken for less cleanup.
Do you want me to give that version too?
