Introduction
Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is going to become a repeat favorite.
The chicken is seasoned, seared until golden, then bathed in a glossy lemon-garlic butter sauce. That same pan
becomes the base for a creamy parmesan pasta that’s rich and silky—but still brightened up by citrus and fresh herbs.
The key is balance: lemon zest adds fragrance, lemon juice adds pop, butter gives richness, and parmesan brings
salty depth. A splash of chicken broth loosens everything and lifts the browned bits from the pan (that’s free flavor),
while a little cream turns the sauce into something luxurious. It’s comforting without feeling heavy—and it’s easy
to customize with spinach, mushrooms, or a little heat from red pepper flakes.
Best move: Reserve a cup of pasta water. A few splashes make the sauce silky and help it cling to the noodles.
Ingredients
Chicken
- 680 g boneless skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
Tip: Thighs are extra juicy. Breasts are lean—just don’t overcook.
Pasta + sauce
- 340 g pasta (fettuccine, penne, linguine, or spaghetti)
- 1 tbsp salt (for pasta water)
- 4 tbsp butter
- 5 cloves garlic, minced
- Zest of 1 lemon
- 3 tbsp lemon juice (plus wedges for serving)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated parmesan (plus more to serve)
- Optional: 1/2 tsp Italian seasoning
- Optional: pinch of red pepper flakes
- 2 tbsp chopped parsley
Optional add-ins
- 2 cups baby spinach
- 1 cup sliced mushrooms
- 1/2 cup peas
- Extra lemon zest for finishing
