For the Chicken:
4 boneless, skinless chicken breasts
Salt & pepper, to taste
1 teaspoon paprika
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
Juice of 1 lemon
1 teaspoon lemon zest
½ cup chicken broth
Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
8 oz (225 g) fettuccine or your favorite pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt & pepper, to taste
Optional: pinch of red pepper flakes for heat
Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and set aside. - Prepare the Chicken:
Season chicken breasts with salt, pepper, and paprika on both sides.
In a large skillet over medium-high heat, heat olive oil. Add chicken and sear 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, melt butter. Add minced garlic and sauté 30–60 seconds until fragrant.
Pour in chicken broth, lemon juice, and zest. Stir, scraping up any browned bits from the pan. Let simmer 2–3 minutes.
Return chicken to the skillet and coat in the sauce. Simmer 2 more minutes to heat through. - Make the Creamy Parmesan Pasta:
In a separate saucepan, melt butter over medium heat. Add garlic and cook 30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
Toss cooked pasta in the sauce until well coated. - Serve:
Plate creamy pasta and top with lemon garlic butter chicken.
Spoon extra pan sauce over chicken and pasta.
Garnish with fresh parsley and additional Parmesan if desired.
Tips for Extra Flavor
Marinate chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
Add a handful of spinach or sun-dried tomatoes to the pasta for color and flavor.
For a richer sauce, stir in a tablespoon of cream cheese with the Parmesan.
If you want, I can also make a one-pan version where the chicken and pasta cook together for super easy cleanup. It’s basically cheat-level but still tastes gourmet.
Do you want me to do that?