Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Here’s a delicious, restaurant-style Lemon Garlic Butter Chicken with Creamy Parmesan Pasta recipe you can make at home! 🍋🧄🍝

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Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients (serves 4)

For the chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp dried thyme or Italian seasoning

For the pasta:

• 8 oz (225 g) pasta (fettuccine, penne, or your choice)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper, to taste
• Optional: chopped parsley for garnish

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Instructions

1. Cook the pasta

1. Boil pasta in salted water according to package directions until al dente.
2. Reserve 1/2 cup pasta water, then drain and set aside.

2. Cook the chicken

1. Season chicken breasts with salt, pepper, and dried herbs.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
4. Remove chicken from the skillet and set aside.

3. Make the lemon garlic butter sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and sauté 30–60 seconds until fragrant.
3. Stir in lemon juice and zest.

4. Make the creamy Parmesan pasta

1. Lower heat and add heavy cream and butter, stirring until warm and combined.
2. Add Parmesan cheese gradually, stirring until melted and creamy.
3. Add reserved pasta water a little at a time to reach desired consistency.
4. Toss cooked pasta in the sauce.

5. Combine and serve

1. Place pasta on plates and top with lemon garlic butter chicken.
2. Spoon extra sauce over the chicken.
3. Garnish with parsley and extra Parmesan if desired.

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Tips

• For more flavor, marinate chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
• You can also add spinach or peas to the pasta for extra veggies.
• Use freshly grated Parmesan—it melts better and tastes richer than pre-grated.

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If you want, I can make a “one-pan version” where the chicken and pasta cook together in one skillet for less cleanup and even more flavor.

Do you want me to do that?