🍗 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
⏱ Time
Prep: 15 minutes
Cook: 30–35 minutes
Total: ~45 minutes
🍽 Serves
4 people
🧾 Ingredients
For the Lemon Garlic Butter Chicken:
4 boneless, skinless chicken breasts (or thighs for juicier chicken)
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
1 tbsp lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp dried thyme (or fresh thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
8 oz pasta (fettuccine, spaghetti, or your favorite)
2 tbsp butter
1 cup heavy cream
1 cup chicken broth (or pasta water)
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Cook the Chicken
Season the chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, and dried thyme.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
Make the lemon garlic butter sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet.
Combine chicken with sauce: Return the chicken to the skillet and spoon the lemon garlic butter sauce over it. Cook for another 1–2 minutes, then remove from heat and garnish with fresh parsley. Set aside and keep warm.
2. Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 8–10 minutes). Drain, reserving 1 cup of pasta water. Set aside.
3. Make the Creamy Parmesan Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook for about 1 minute.
Add the liquids: Pour in the heavy cream and chicken broth (or pasta water). Bring to a gentle simmer and cook for about 2–3 minutes until slightly thickened.
Add the Parmesan: Stir in the Parmesan cheese and continue to cook, stirring, until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Combine the Pasta with the Sauce
Add the cooked pasta to the skillet with the creamy Parmesan sauce. Toss to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
5. Serve
Plate the creamy Parmesan pasta and top with the Lemon Garlic Butter Chicken. Spoon any extra sauce over the chicken and pasta.
Garnish with fresh parsley and a sprinkle of extra Parmesan cheese, if desired.
🌟 Tips for Perfect Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
For juicier chicken, use chicken thighs instead of breasts.
Thin out the sauce: If the sauce is too thick for your liking, add more pasta water or chicken broth to loosen it up.
Make it spicy: Add red pepper flakes to the garlic butter sauce for a little heat.
Extra creamy: You can add cream cheese to the sauce for a thicker, richer texture.
❓ Q & A (Frequently Asked Questions)
Q: Can I make this dish ahead of time?
While this dish is best served fresh, you can cook the chicken and pasta separately ahead of time and reheat them when ready to serve. Reheat the pasta and sauce together in a skillet and add a little pasta water to help loosen the sauce.
Q: What can I substitute for heavy cream?
You can use half-and-half or whole milk, but keep in mind that the sauce won’t be as rich and creamy. For a lighter version, you could use Greek yogurt or coconut milk as an alternative.
Q: Can I make this recipe gluten-free?
Yes, use gluten-free pasta in place of regular pasta. The rest of the recipe is naturally gluten-free.
Q: Can I use frozen chicken?
You can use frozen chicken, but it’s best to thaw it first for even cooking. To thaw, place the chicken in the fridge for several hours or use the defrost setting on your microwave.
Q: What can I serve with this dish?
Here are some side ideas to complement the creamy chicken and pasta:
Steamed or roasted vegetables (like broccoli or asparagus)
Garlic bread or crusty bread to soak up the sauce
A simple green salad with a lemon vinaigrette for a fresh contrast
Q: Can I make this recipe with shrimp instead of chicken?
Yes, you can! For shrimp, simply cook them in the butter and garlic sauce for 2–3 minutes per side until pink and opaque. Then follow the rest of the recipe as directed.
Q: How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or pasta water to bring the sauce back to life.