Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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Here’s a full recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta — juicy, golden chicken paired with silky, cheesy pasta in a tangy garlic-lemon sauce.

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients

For the Chicken:

  • 2 large chicken breasts (halved horizontally into cutlets)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika

  • ½ tsp Italian seasoning

  • 2 tbsp all-purpose flour (optional, for light coating)

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

For the Creamy Parmesan Pasta:

  • 8 oz (225g) fettuccine or spaghetti

  • 3 tbsp butter

  • 4 garlic cloves (minced)

  • 1 cup heavy cream

  • ½ cup chicken broth

  • 1 tsp lemon zest

  • 2 tbsp lemon juice (fresh)

  • 1 cup grated Parmesan cheese (freshly grated for best melt)

  • Salt & pepper to taste

  • 1 tbsp chopped parsley (for garnish)

Instructions

1. Prepare the Pasta:

  1. Boil pasta in salted water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

2. Cook the Chicken:

  1. Season chicken cutlets with salt, pepper, paprika, and Italian seasoning.

  2. Lightly dust with flour (optional, helps browning).

  3. Heat olive oil and butter in a large skillet over medium-high heat.

  4. Sear chicken 3–4 minutes per side until golden and cooked through (165°F / 74°C internal temp).

  5. Transfer chicken to a plate and keep warm.

3. Make the Creamy Parmesan Sauce:

  1. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

  2. Stir in heavy cream, chicken broth, lemon zest, and lemon juice.

  3. Lower heat, then whisk in Parmesan cheese until smooth and creamy.

  4. Taste and adjust salt and pepper.

4. Combine:

  1. Add cooked pasta to the sauce, tossing to coat. If sauce is too thick, add a splash of reserved pasta water.

  2. Nestle chicken back into the skillet, spooning sauce over the top.

5. Serve:

  • Garnish with parsley and extra Parmesan.

  • Serve immediately for maximum creaminess.

Tip: For extra flavor, deglaze the pan with a splash of white wine after cooking the chicken, scraping up those golden bits before adding cream.

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