Here’s a full, restaurant-style recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta—rich, zesty, and indulgent
Ingredients
For the Chicken
- 2 chicken breasts (halved or pounded thin)
- Salt & pepper
- 1 tsp paprika
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- ½ tsp Italian seasoning
For the Pasta
- 250–300g pasta (linguine, fettuccine, or spaghetti)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water
- Salt & pepper to taste
Optional: fresh parsley, spinach, mushrooms, or chili flakes
Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente
- Reserve ½ cup of pasta water and drain
2. Cook the Chicken
- Season chicken with salt, pepper, and paprika
- Heat butter + olive oil in a pan over medium-high heat
- Cook chicken 4–5 minutes per side until golden and fully cooked
- Remove chicken and set aside
3. Make Lemon Garlic Butter Sauce
- In the same pan, sauté garlic until fragrant (~30 seconds)
- Add lemon juice and Italian seasoning
- Let simmer 1–2 minutes
- Return chicken to the pan and coat with sauce
4. Make Creamy Parmesan Pasta
- In a separate pan, melt butter and sauté garlic
- Add cream and simmer gently
- Stir in Parmesan until smooth
- Add pasta and a splash of reserved pasta water for a silky texture
- Season with salt & pepper
5. Serve
- Plate pasta, top with chicken
- Spoon extra lemon garlic butter sauce over the top
- Garnish with parsley, Parmesan, or chili flakes
Pro Tips
- Pound chicken evenly so it cooks perfectly
- Don’t overheat the cream—it can curdle
- Fresh Parmesan makes the sauce silkier
- Lemon zest adds extra brightness
Serving Suggestions
- Garlic bread or crusty bread
- Steamed or roasted vegetables (broccoli, asparagus)
- Fresh side salad
Variations
- Spicy: Add chili flakes or sriracha
- Creamier: Add more cream to the chicken sauce
- Seafood swap: Use shrimp instead of chicken
- Low-carb: Serve pasta with zucchini noodles or cauliflower noodles