Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

An indulgent, zesty, and savory meal that’s perfect for weeknights or special occasions.

---

Introduction

This recipe combines tender pan-seared chicken breasts bathed in a luscious lemon garlic butter sauce with a rich, creamy Parmesan pasta that’s infused with garlic and herbs. The dish balances bright citrus notes with the comforting depth of butter and cheese, resulting in a crowd-pleaser that’s both elegant and easy to make.

The meal is perfect for those who crave a restaurant-quality dinner without the fuss. It’s great for family dinners, date nights, or meal prepping. Plus, it uses simple ingredients you likely have on hand, with easy steps to ensure success.

---

The Inspiration Behind the Dish

Lemon garlic butter chicken is a classic in many kitchens, prized for its bright yet rich flavor profile. The addition of creamy Parmesan pasta creates a perfect pairing — the pasta soaks up the buttery sauce, making every bite decadent.

This dish is influenced by Italian and French cooking traditions, where simple, quality ingredients shine. The lemon adds freshness, garlic adds depth, butter brings richness, and Parmesan offers umami and creaminess.

---

Ingredients

For the Lemon Garlic Butter Chicken

• 4 boneless, skinless chicken breasts (about 6-8 oz each)

• Salt and freshly ground black pepper, to taste

• 1 teaspoon paprika (optional, for color and mild flavor)

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 5 cloves garlic, minced

• Juice of 1 large lemon (about 3 tablespoons)

• Zest of 1 lemon

• 1/2 cup low-sodium chicken broth

• 1 tablespoon fresh parsley, chopped (for garnish)

---

For the Creamy Parmesan Pasta

• 8 oz fettuccine or linguine pasta

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional, for subtle heat)

• 2 tablespoons fresh parsley, chopped (optional)

---

Equipment Needed

• Large skillet or frying pan

• Medium saucepan

• Large pot for boiling pasta

• Wooden spoon or silicone spatula

• Tongs

• Zester or microplane

• Measuring cups and spoons

• Chef’s knife and cutting board

---

Step-by-Step Instructions

---

Part 1: Preparing the Chicken

Step 1: Prep the Chicken Breasts

• Pat the chicken breasts dry with paper towels — this helps achieve a good sear.

• Season both sides generously with salt, black pepper, and paprika if using.

Step 2: Sear the Chicken

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

• Place chicken breasts in the skillet, leaving space between them. Cook undisturbed for 5-7 minutes, until golden brown on the bottom.

• Flip the chicken and cook for another 5-7 minutes until cooked through (internal temperature of 165°F / 74°C). Remove from skillet and set aside on a plate.

---

Part 2: Make the Lemon Garlic Butter Sauce

Step 3: Cook Garlic

• Reduce heat to medium.

• Add 4 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant (do not burn).

Step 4: Add Lemon

• Add lemon zest and lemon juice, scraping any browned bits from the bottom of the skillet with a wooden spoon (this adds flavor).

Step 5: Add Broth and Simmer

• Pour in the chicken broth. Bring the mixture to a simmer and cook for 3-4 minutes, reducing slightly.

---

Part 3: Preparing the Creamy Parmesan Pasta

Step 6: Cook Pasta

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.

• Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Step 7: Make the Sauce

• In a medium saucepan, melt 2 tablespoons butter over medium heat.

• Add minced garlic and sauté 1 minute until fragrant.

• Pour in heavy cream, bring to a gentle simmer, stirring frequently.

• Reduce heat to low and gradually whisk in grated Parmesan until melted and smooth.

Step 8: Season and Combine

• Season the sauce with salt, pepper, and optional red pepper flakes.

• Add the drained pasta to the sauce, tossing to coat well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

• Stir in chopped parsley for freshness.

---

Part 4: Final Assembly

Step 9: Combine Chicken and Sauce

• Return chicken breasts to the skillet with the lemon garlic butter sauce, spoon sauce over the chicken and cook for 2 more minutes to rewarm and meld flavors.

Step 10: Serve

• Plate a generous portion of creamy Parmesan pasta.

• Top with a chicken breast and spoon additional lemon garlic butter sauce over the top.

• Garnish with extra parsley and lemon slices if desired.

---

Tips for Success

• Dry the chicken well before searing to get a nice crust.

• Use fresh garlic and lemon zest for the brightest flavor.

• Don’t overcook the chicken; use a meat thermometer for accuracy.

• Reserve pasta water to loosen the sauce if it becomes too thick.

• Use high-quality Parmesan cheese (not pre-grated) for the best taste and melt.

• Add a splash of white wine to the sauce for a more complex flavor if you like.

• Keep the heat medium to low when simmering sauces to avoid breaking or curdling cream.

---

Variations and Add-Ons

• Add vegetables: Sauté spinach, asparagus, or peas into the pasta for color and nutrition.

• Swap proteins: Use shrimp or scallops instead of chicken for a seafood twist.

• Make it gluten-free: Use gluten-free pasta and ensure broth is gluten-free.

• Add nuts: Toasted pine nuts or almonds add crunch and flavor.

• Herbs: Try basil, thyme, or chives for different herbaceous notes.

---

Nutritional Information (approximate per serving)

• Calories: 650-750

• Protein: 45g

• Fat: 35g

• Carbohydrates: 45g

• Fiber: 2-3g

• Sodium: Varies by salt and broth

---

Troubleshooting Common Issues

Issue	Cause	Solution
Chicken dry or tough	Overcooked, too high heat	Use thermometer, cook until 165°F
Sauce too thick	Too much cheese or cream	Thin with reserved pasta water
Sauce separates or curdles	Too high heat, or cheese added too fast	Lower heat, add cheese gradually
Pasta sticky or clumps	Not enough water or no stirring	Use plenty of water, stir pasta
Garlic burns	Too high heat or cooked too long	Cook garlic on medium-low, watch carefully