🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients:
For the chicken:
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4 boneless, skinless chicken breasts
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Salt and pepper to taste
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1 tsp paprika (optional)
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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 lemon
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1 tsp lemon zest
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Fresh parsley, chopped (for garnish)
For the creamy Parmesan pasta:
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8 oz (225g) fettuccine or pasta of choice
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2 tbsp butter
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2 garlic cloves, minced
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1 cup heavy cream
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1 cup grated Parmesan cheese
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Salt and pepper to taste
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½ tsp red pepper flakes (optional)
Instructions:
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Cook the pasta:
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Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
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Cook the chicken:
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Season chicken 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 4–5 minutes per side until golden and cooked through. Remove and set aside.
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Make the lemon garlic butter sauce:
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In the same skillet, melt butter.
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Add minced garlic and cook 1 minute until fragrant.
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Stir in lemon juice and zest.
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Return chicken to the pan and coat with the sauce.
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Prepare the creamy Parmesan pasta:
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In another pan, melt butter and sauté garlic until fragrant.
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Pour in heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese until melted and smooth.
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Season with salt, pepper, and red pepper flakes.
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Toss in cooked pasta. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
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Serve:
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Plate pasta and top with the lemon garlic butter chicken.
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Spoon extra sauce over the top and garnish with parsley.
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💡 Tips:
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For extra flavor, add a handful of spinach or sun-dried tomatoes to the pasta.
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You can also finish the chicken with a little more butter and fresh lemon slices for a restaurant-style touch.
If you want, I can also make a one-pan version where the chicken and creamy pasta cook together—less cleanup and extra flavorful. Do you want me to give that version?