Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients
For the chicken
2 large chicken breasts (or 4 thin cutlets)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
Juice of 1 lemon
Zest of 1/2 lemon
For the creamy parmesan pasta
250 g (8 oz) pasta (fettuccine, penne, or spaghetti)
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1 cup milk
1 cup freshly grated parmesan cheese
Salt and pepper to taste
1/2 tsp Italian seasoning
Optional: chopped parsley and extra parmesan for topping
Instructions
- Cook the pasta
Boil pasta in salted water until al dente.
Reserve 1/2 cup pasta water, then drain. - Cook the chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden and fully cooked.
Reduce heat, add butter and garlic, and spoon the garlic butter over the chicken for 1 minute.
Add lemon juice and zest.
Remove chicken and let it rest before slicing. - Make the creamy parmesan sauce
In the same pan, melt butter.
Add garlic and cook 30 seconds.
Stir in cream and milk.
Simmer gently for 2–3 minutes.
Add parmesan cheese and stir until smooth.
Season with pepper and Italian seasoning.
Add a splash of pasta water if needed to loosen the sauce. - Combine
Toss cooked pasta into the sauce.
Top with sliced lemon garlic butter chicken.
Garnish with parsley and extra parmesan.
Optional Add-Ins
Spinach
Mushrooms
Sun-dried tomatoes
Broccoli
Red pepper flakes for heat
Serving Tip
Serve with garlic bread or a crisp green salad for a full meal.