Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Here’s a decadent one-pan style dinner: Lemon Garlic Butter Chicken with Creamy Parmesan Pasta  – juicy chicken in a zesty, buttery sauce served over rich pasta.

🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients (serves 4):

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• Juice of 1 lemon (plus slices for garnish)

• ½ cup chicken broth

For the pasta:

• 8 oz (225g) fettuccine or spaghetti

• 2 tbsp butter

• 1 ½ cups heavy cream (or half-and-half)

• ¾ cup grated Parmesan cheese

• ½ tsp garlic powder (optional)

• Salt & pepper, to taste

• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook pasta

   • Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Cook chicken

   • Season chicken with Italian seasoning, paprika, salt, and pepper.

   • Heat olive oil + butter in a large skillet over medium-high.

   • Sear chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and set aside.

3. Make lemon garlic butter sauce

   • In the same skillet, add garlic and cook 30 seconds.

   • Add lemon juice and chicken broth, scraping up browned bits. Simmer 2 minutes.

   • Return chicken to skillet, spoon sauce over, and keep warm.

4. Make creamy Parmesan pasta

   • In another pan, melt butter. Stir in cream and bring to a gentle simmer.

   • Add Parmesan, whisking until smooth. Season with garlic powder, salt, and pepper.

   • Toss in cooked pasta, adding a splash of reserved pasta water if needed for silkiness.

5. Serve

   • Plate creamy Parmesan pasta, top with chicken, and spoon over lemon garlic butter sauce.

   • Garnish with parsley and lemon slices.