Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

A bright, buttery, restaurant-quality dinner ready in under 40 minutes!

This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is the perfect mix of fresh, zesty flavor and rich, comforting creaminess. Tender chicken breasts are seared in a garlic-lemon butter sauce until golden and juicy, then paired with silky Parmesan pasta that clings beautifully to every bite.

It’s elegant enough for date night yet easy enough for busy weeknights — and everything cooks in one pan plus a pot of pasta. The combination of lemon, garlic, butter, and Parmesan creates a luxurious flavor profile that’s guaranteed to impress.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of ½ lemon
• ½ teaspoon paprika
• Salt and black pepper, to taste
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)

For the Creamy Parmesan Pasta

• 8 ounces fettuccine, linguine, or spaghetti
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• Salt & pepper to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken

1. Slice the chicken breasts horizontally to make 4 thinner cutlets.
2. Season both sides with:
   • salt
   • pepper
   • paprika
   • Italian seasoning

This ensures the chicken cooks quickly and stays juicy.

Step 2: Sear the Chicken

1. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
2. Add chicken and cook 4–5 minutes per side, until golden and cooked through.
3. Remove chicken and set aside — you’ll finish it in the sauce later.

Step 3: Make the Lemon Garlic Butter Sauce

In the same skillet:

1. Add garlic and sauté 30 seconds until fragrant.
2. Pour in lemon juice and scrape the bottom to release flavor.
3. Add lemon zest and a pinch of red pepper flakes.
4. Let it bubble for 1 minute to deepen the flavor.

Return chicken to the pan and spoon sauce over it. Let it rest while you make the pasta.

Step 4: Cook the Pasta

1. Boil pasta in salted water following package directions until al dente.
2. Reserve ½ cup pasta water, then drain.

Step 5: Make the Creamy Parmesan Pasta Sauce

In a separate pot or in the same skillet after removing chicken:

1. Melt 1 tablespoon butter and add minced garlic.
2. Pour in the heavy cream and chicken broth.
3. Add Italian seasoning, salt, and pepper.
4. Bring to a gentle simmer — do NOT boil.
5. Stir in the freshly grated Parmesan until melted and smooth.
6. Add the drained pasta and toss until fully coated.
7. If the sauce is too thick, add a splash of pasta water.

Step 6: Combine & Serve

Plate a generous portion of creamy Parmesan pasta, then place the lemon garlic butter chicken on top. Spoon extra sauce over each piece and garnish with fresh parsley and a squeeze of lemon.

Serve immediately with:

• Garlic bread
• A fresh salad
• Steamed broccoli
• A chilled glass of white wine

Tips for Success

• Use fresh Parmesan, not pre-shredded — it melts better.
• Don’t overcook the chicken; thin cutlets cook quickly.
• Add a tablespoon of butter at the end for extra silkiness.
• For more lemon flavor, add ½ teaspoon extra zest.
• For more creaminess, add an extra splash of cream when mixing the pasta.

Storage & Reheating

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Low heat on stovetop with a splash of milk or cream.
• Freezing: Not recommended — creamy sauces may separate.

Why You’ll Love This Recipe

Bright, fresh lemon flavor
Rich, creamy Parmesan pasta
Juicy, buttery chicken
40-minute dinner
Family-friendly and restaurant-worthy

This dish perfectly balances creamy, zesty, and savory — a comfort meal with a gourmet twist.