Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

This dish is the best of both worlds — tender, golden-seared chicken with tangy, garlicky butter sauce and pasta swirled in a luscious parmesan cream. It’s hearty enough for dinner but elegant enough to serve when you want to impress. The balance of flavors makes it irresistible: buttery richness, savory garlic, zesty lemon, and creamy parmesan in every bite.

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🥘 Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs), pounded to even thickness

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• 1 tsp paprika

• Juice of 1 large lemon (about 3 tbsp)

• Zest of 1 lemon

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

• 12 oz fettuccine (or pasta of choice)

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 ½ cups heavy cream (or half-and-half for lighter option)

• 1 cup freshly grated parmesan cheese

• ½ tsp crushed red pepper flakes (optional, for heat)

• Salt & pepper, to taste

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🔪 Instructions

Step 1: Prepare the Pasta

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.

2. Set aside while you prepare the chicken and sauce.

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Step 2: Cook the Chicken

1. Pat chicken dry and season with salt, pepper, paprika, and Italian seasoning.

2. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.

3. Add chicken and sear for 5–6 minutes per side (depending on thickness) until golden brown and cooked through. Remove from skillet and keep warm.

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Step 3: Make the Lemon Garlic Butter Sauce

1. In the same skillet, melt 1 tbsp butter.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Stir in lemon juice and zest, scraping browned bits from the pan.

4. Return chicken to the skillet, spoon sauce over the top, and let simmer for 2 minutes.

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Step 4: Prepare the Creamy Parmesan Pasta

1. In another skillet (or same pot used for pasta), melt 2 tbsp butter.

2. Add garlic and cook briefly until fragrant.

3. Pour in heavy cream, bring to a gentle simmer, and whisk in parmesan cheese until smooth.

4. Toss pasta in sauce, adding pasta water as needed for creaminess.

5. Season with salt, pepper, and optional chili flakes.

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Step 5: Assemble and Serve

• Serve pasta on plates or bowls, topped with juicy chicken.

• Spoon extra lemon garlic butter sauce over chicken.

• Garnish with fresh parsley, lemon wedges, and more parmesan.

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🍽️ Serving Suggestions

• Pair with a simple green salad (like arugula with balsamic).

• Add roasted veggies such as asparagus, zucchini, or broccoli.

• Enjoy with a glass of chardonnay or sparkling water with lemon.

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🌱 Why This Recipe Works

• Flavor balance: lemon cuts the richness of butter and cream.

• Texture play: crispy chicken outside, tender inside, silky pasta coating.

• Restaurant-style vibes: looks gourmet, but easy enough for weeknight cooking.

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❓ Related Questions

1. Can I use chicken thighs instead of breasts?

Yes! Thighs are juicier and flavorful. Just adjust cooking time slightly longer.

2. Can I make this recipe without cream?

You can substitute with evaporated milk or whole milk + cornstarch slurry for a lighter version.

3. Can I meal prep this dish?

Yes — store chicken and pasta separately in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of milk or broth.

4. What pasta works best?

Fettuccine is classic, but spaghetti, penne, or tagliatelle also work well.

5. How do I prevent the parmesan sauce from clumping?

Use freshly grated parmesan (not pre-shredded), and whisk it in slowly at low heat.