Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients
For the Chicken
2–3 chicken breasts or 4 chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp butter
For the Lemon Garlic Butter Sauce
2 tbsp butter
4 garlic cloves, minced
1 tbsp lemon zest
2–3 tbsp lemon juice
½ cup chicken broth
¼ cup cream (or milk for lighter version)
1 tbsp chopped parsley
For the Creamy Parmesan Pasta
200g pasta (fettuccine, linguine, or spaghetti)
1 tbsp butter
2 garlic cloves, minced
1 cup heavy cream (or half-and-half)
¾–1 cup grated Parmesan
Salt & pepper to taste
¼ cup pasta water (as needed)
Instructions
1. Season & Sear the Chicken
Mix salt, pepper, paprika, garlic powder, olive oil, and lemon juice.
Coat chicken well.
Heat 1 tbsp butter in a pan.
Sear chicken 5–6 minutes per side until golden and cooked through.
Remove and set aside.
2. Make the Lemon Garlic Butter Sauce
In the same pan, add 2 tbsp butter.
Add minced garlic—sauté 30 seconds.
Add lemon zest and lemon juice.
Pour in chicken broth and simmer for 2 minutes.
Add cream and parsley, stir well.
Place chicken back into the pan and spoon sauce on top.
Let it simmer 2–3 minutes.
3. Cook the Pasta
Boil pasta according to package instructions.
Drain and keep ¼ cup pasta water.
4. Make the Creamy Parmesan Pasta
Melt 1 tbsp butter in a saucepan.
Add garlic and sauté 20–30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Add grated Parmesan slowly, stirring until melted.
Add salt, pepper, and a splash of pasta water to loosen the sauce.
Add cooked pasta and toss until fully coated and creamy.
5. Serve
Plate the creamy Parmesan pasta.
Place chicken on top or on the side.
Spoon extra lemon garlic butter sauce over it.
Garnish with parsley, lemon slices, or extra Parmesan.
Tips for Best Flavor
