Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Instructions
1. Season the Chicken
Pat the chicken dry with paper towels.
Season both sides with salt, black pepper, Italian seasoning, and paprika.
2. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
Transfer the chicken to a plate and let it rest.
3. Make the Lemon Garlic Butter Sauce
Reduce the heat to medium.
Add the butter to the same skillet, followed by the minced garlic. Cook for about 30–60 seconds, until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to loosen the flavorful browned bits.
Add the lemon zest and simmer for 2–3 minutes.
Return the chicken to the skillet and spoon the sauce over the top.
Let it simmer gently for another 2–3 minutes.
4. Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
5. Make the Creamy Parmesan Sauce
Melt the butter in a clean skillet or saucepan over medium heat.
Add the garlic and cook for about 30 seconds.
Pour in the heavy cream and add the Italian seasoning and black pepper.
Simmer gently for 2–3 minutes.
Gradually add the Parmesan cheese, stirring continuously until melted and smooth.
If the sauce becomes too thick, add a little reserved pasta water until it reaches your preferred consistency.
6. Combine the Pasta
Add the drained pasta to the Parmesan sauce.
Toss gently until every strand or piece is coated in the creamy sauce.
Taste and adjust the salt and pepper.
7. Serve
Spoon the creamy Parmesan pasta onto plates.
Place the lemon garlic butter chicken alongside or over the pasta.
Drizzle with some of the remaining lemon-butter sauce and finish with freshly chopped parsley and extra Parmesan.
Tips for Perfect Chicken
Don’t overcrowd the pan. Give the chicken enough space to brown properly.
Use similarly sized pieces. This helps everything cook evenly.
Let the chicken rest. A few minutes of resting helps keep the meat juicy.
Don’t burn the garlic. Garlic only needs a short time in the butter to become fragrant.
Tips for Creamy Parmesan Pasta
Use freshly grated Parmesan when possible. It melts more smoothly than many pre-shredded varieties.
Keep the heat relatively low when adding the cheese. Excessive heat can cause the sauce to become grainy.
The reserved pasta water is useful for loosening and smoothing the sauce while helping it cling to the pasta.
Variations
For extra vegetables, add:
Spinach
Broccoli
Mushrooms
Sun-dried tomatoes
Asparagus
You can also substitute chicken thighs for chicken breasts for a richer, more tender result.
For extra lemon flavor, add a little more fresh lemon zest just before serving.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work particularly well and tend to stay juicy.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. For a creamy texture, heavy cream or half-and-half works better.
Can I make this ahead of time?
The chicken can be cooked ahead and refrigerated. For the best texture, prepare the creamy pasta close to serving time.
What pasta works best?
Fettuccine, linguine, penne, rigatoni, and spaghetti all work well. Wide pasta is particularly good at holding the creamy Parmesan sauce.
Final Thoughts
Lemon Garlic Butter Chicken with Creamy Parmesan Pasta combines tender golden chicken with bright lemon, fragrant garlic, rich butter, and silky Parmesan pasta.
It’s an easy yet impressive dinner that brings plenty of comforting flavor to the table—and the creamy sauce makes every bite of pasta especially satisfying.
