Lemon Garlic Butter Chicken with Creamy Parmesan Pasta Recipe
Introduction
This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a bright and comforting meal perfect for weeknights or dinner guests. Tender chicken bathed in a zesty lemon garlic butter sauce complements rich, creamy pasta for a well-balanced dish that’s easy to prepare.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- Zest and juice of 1 lemon
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped
- 8 oz linguine pasta
- 2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
Instructions
- Step 1: Bring a pot of salted water to a boil and cook the linguine pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Step 2: Season the diced chicken with salt, pepper, paprika, and Italian seasoning evenly.
- Step 3: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Step 4: Add minced garlic, lemon zest, and lemon juice to the skillet. Sauté briefly until fragrant, about 30 seconds. Return the chicken to the skillet and toss to coat with the lemon garlic butter sauce.
- Step 5: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the heavy cream, then whisk in Parmesan cheese and garlic powder until the sauce is smooth and creamy.
- Step 6: Toss the cooked linguine in the creamy Parmesan sauce. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your desired consistency.
- Step 7: Plate the creamy pasta and top with the lemon garlic butter chicken. Garnish with chopped fresh parsley before serving.
Tips & Variations
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Add a pinch of red pepper flakes in step 4 for a subtle spicy kick.
- Use chicken thighs instead of breast for juicier meat and deeper flavor.
- Freshly grated Parmesan cheese yields the best creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore creaminess. Avoid microwaving at high heat to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, this sauce pairs well with most pasta shapes such as fettuccine, penne, or spaghetti. Choose your favorite or whatever you have on hand.
How do I know when the chicken is cooked through?
The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C). Cooking evenly sized pieces helps ensure they cook through at the same time.
PrintLemon Garlic Butter Chicken with Creamy Parmesan Pasta Recipe
This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is a delightful one-pan meal combining tender, golden-browned chicken infused with lemon and garlic flavors, served over a rich and creamy Parmesan linguine. Perfect for a comforting dinner, this recipe balances zesty citrus with creamy, savory elements for a satisfying Italian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast, diced
- Zest and juice of 1 lemon
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Pasta
- 8 oz linguine pasta
- 2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Season the Chicken: In a bowl, season the diced chicken breast with salt, pepper, paprika, and Italian seasoning. Mix well to coat evenly.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.
- Make Lemon Garlic Butter Sauce: In the same skillet, add the minced garlic, lemon zest, and lemon juice. Sauté briefly for about 1 minute until fragrant. Return the cooked chicken to the skillet and toss to coat in the lemon garlic butter sauce.
- Prepare the Creamy Parmesan Sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the heavy cream and then whisk in the Parmesan cheese and garlic powder until the sauce is smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Toss Pasta in Sauce: Add the drained linguine to the creamy Parmesan sauce. Toss thoroughly to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce.
- Serve: Plate the creamy Parmesan pasta and top with the lemon garlic butter chicken. Garnish with freshly chopped parsley before serving to add a fresh touch.
Notes
- Reserve some pasta water to help adjust the sauce consistency as needed.
- You can substitute heavy cream with half-and-half for a lighter sauce, although it might not be as rich.
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
- Use freshly grated Parmesan for the best texture and flavor.
- Chicken thighs can be used instead of breast for a juicier option.
Keywords: lemon garlic chicken, creamy parmesan pasta, one pan meal, Italian chicken recipe, lemon butter chicken, easy dinner recipe
