- Bring a large pot of water to a boil and salt it well.
- Cook pasta until al dente (follow package timing).
- Reserve 1 cup pasta water, then drain.
2) Season and sear the chicken
- Pat chicken dry. Season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4–6 minutes per side (depending on thickness) until golden and cooked through.
- Transfer chicken to a plate and tent loosely with foil.
Don’t rush the sear: Golden chicken + browned bits in the pan are the flavor foundation for the sauce.
3) Build the lemon garlic butter sauce
- Reduce heat to medium. Add butter to the skillet.
- Add minced garlic and cook 20–30 seconds until fragrant (don’t brown).
- Stir in lemon zest, lemon juice, and chicken broth.
- Simmer 1–2 minutes, scraping up browned bits from the pan.
4) Make it creamy + parmesan
- Lower heat to medium-low. Stir in heavy cream.
- Add parmesan gradually, stirring until melted and smooth.
- If sauce is too thick, add a splash of reserved pasta water until silky.
- Optional: add Italian seasoning and red pepper flakes.
Parmesan tip: Use finely grated parmesan so it melts smoothly (pre-shredded can make the sauce grainy).
5) Toss pasta + finish
- Add cooked pasta to the skillet and toss to coat.
- Stir in parsley (and spinach if using—let it wilt in the sauce).
- Slice chicken and place on top (or return it to the skillet briefly to warm through).
6) Serve
- Plate pasta, top with chicken, and drizzle extra sauce over everything.
- Finish with extra parmesan, lemon zest, and lemon wedges.
Serving and Storage
- Serve with: a crisp green salad, roasted broccoli, asparagus, or garlic bread.
- Refrigerate: Store airtight up to 3 days.
- Reheat: Low heat on stovetop with a splash of broth, milk, or pasta water to loosen the sauce.
- Freeze: Cream sauces can separate when frozen; best enjoyed fresh or within a few days.
Leftover fix: Add a splash of warm liquid and stir gently—cream sauce becomes silky again.
Tips
- Use fresh lemon: Bottled juice won’t taste as bright.
- Keep garlic gentle: Cook briefly so it stays sweet, not bitter.
- Reserve pasta water: Helps emulsify sauce and prevents it from getting too thick.
- Thin chicken breasts: If thick, slice horizontally so they cook evenly.
- Season at the end: Parmesan is salty—taste before adding more salt.
Variations
1) Creamy lemon garlic shrimp pasta
Swap chicken for shrimp. Sear shrimp 1–2 minutes per side, remove, then toss back in at the end.
2) Spinach + mushroom version
Sauté mushrooms in the skillet after chicken, then continue with butter and garlic. Stir in spinach at the end.
3) Extra zesty version
Add more lemon zest and a tiny splash of vinegar to amplify brightness.
4) Spicy version
Add red pepper flakes or a spoon of Calabrian chili paste for heat.
5) Lighter version
Use half-and-half instead of heavy cream and reduce butter to 2 tbsp. Add extra broth and lemon to keep it flavorful.
FAQ
Why did my parmesan sauce turn grainy?
The heat may have been too high or the cheese was pre-shredded. Use low heat and finely grated parmesan, and add it gradually.
Can I use chicken thighs?
Yes—thighs are juicier and very forgiving. Sear until golden and cooked through.
What pasta works best?
Fettuccine and linguine hold creamy sauce beautifully. Penne is great if you want a heartier, scoopable bite.
Can I make it ahead?
It’s best fresh, but you can cook the chicken ahead. Make the sauce and pasta right before serving for the best texture.
How do I keep the chicken from drying out?
Don’t overcook, and let it rest after searing. If using breasts, slice thinner pieces so they cook evenly.
Can I add vegetables?
Absolutely—spinach, peas, asparagus tips, or sautéed mushrooms all work perfectly.
