Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Juicy, pan-seared chicken served over creamy Parmesan pasta with a bright lemon garlic butter sauce makes this restaurant-quality meal easy enough for any night of the week.

Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley

For the Creamy Parmesan Pasta

• 12 oz (340 g) fettuccine, linguine, or penne
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1½ cups (360 ml) heavy cream
• 1 cup (100 g) freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ½ teaspoon black pepper
• Salt, to taste
• 2–3 tablespoons reserved pasta water (if needed)

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta according to the package directions until al dente.
• Reserve ½ cup of the pasta water, then drain.

2. Season the Chicken

• Pat the chicken dry with paper towels.
• Season both sides with Italian seasoning, paprika, garlic powder, salt, and pepper.

3. Cook the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
• Transfer the chicken to a plate and let it rest.

4. Make the Lemon Garlic Butter

• In the same skillet, reduce the heat to medium.
• Melt the butter and add the garlic.
• Cook for 30 seconds until fragrant.
• Stir in the lemon juice and lemon zest.
• Spoon the sauce over the chicken and keep warm.

5. Prepare the Parmesan Sauce

• In a separate skillet or saucepan, melt the butter over medium heat.
• Add the garlic and cook for 30 seconds.
• Stir in the heavy cream and Italian seasoning. Simmer for 2–3 minutes.
• Gradually whisk in the Parmesan cheese until melted and smooth.
• Add a splash of reserved pasta water if the sauce is too thick.
• Season with black pepper and salt to taste.

6. Combine

• Toss the cooked pasta with the Parmesan sauce until evenly coated.

7. Serve

• Divide the creamy pasta among serving plates.
• Slice the chicken and place it on top.
• Spoon the lemon garlic butter over the chicken.
• Garnish with chopped parsley and extra Parmesan cheese.

Optional Add-Ins

• Baby spinach
• Steamed broccoli
• Sautéed mushrooms
• Sun-dried tomatoes
• Asparagus

Tips

• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Avoid overcooking the chicken to keep it juicy.
• Reserve pasta water to adjust the consistency of the sauce.
• Leftovers can be refrigerated in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4