Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

This recipe serves 4 people and combines juicy lemon-garlic chicken with a rich, creamy Parmesan pasta.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 chicken thighs)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon (about 3 tbsp)
• 1 tbsp fresh parsley, chopped

For the Creamy Parmesan Pasta

• 12 oz (340 g) fettuccine, linguine, or spaghetti
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) freshly grated Parmesan cheese
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Optional Garnishes

• Extra Parmesan cheese
• Lemon slices
• Fresh parsley
• Cracked black pepper

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Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels.
2. Season both sides with:
   • Salt
   • Black pepper
   • Paprika
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook:
   • Chicken breasts: 5–7 minutes per side
   • Chicken thighs: 4–6 minutes per side
5. Cook until the internal temperature reaches 165°F (74°C).
6. Transfer chicken to a plate and tent loosely with foil.

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Step 2: Make the Lemon Garlic Butter Sauce

1. In the same skillet, reduce heat to medium.
2. Add 3 tbsp butter.
3. Stir in minced garlic and cook for 30–60 seconds until fragrant.
4. Add:
   • Lemon zest
   • Lemon juice
5. Stir and scrape up the browned bits from the bottom of the pan.
6. Return chicken to the skillet.
7. Spoon the lemon garlic butter over the chicken.
8. Simmer for 2–3 minutes.
9. Sprinkle with parsley and remove from heat.

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Step 3: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente according to package directions.
3. Reserve ½ cup pasta water.
4. Drain the pasta and set aside.

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Step 4: Make the Creamy Parmesan Sauce

1. Melt 2 tbsp butter in a large saucepan over medium heat.
2. Add garlic and sauté for about 1 minute.
3. Sprinkle in the flour and whisk continuously for 1 minute.
4. Slowly pour in:
   • Milk
   • Heavy cream
5. Whisk until smooth.
6. Simmer gently for 3–5 minutes until slightly thickened.
7. Add:
   • Parmesan cheese
   • Salt
   • Black pepper
   • Red pepper flakes (if using)
8. Stir until the cheese melts completely and the sauce becomes silky.

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Step 5: Combine

1. Add cooked pasta to the Parmesan sauce.
2. Toss until evenly coated.
3. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

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Step 6: Serve

1. Divide the creamy Parmesan pasta among plates.
2. Top with the lemon garlic butter chicken.
3. Spoon extra lemon butter sauce from the skillet over the chicken.
4. Garnish with:
   • Extra Parmesan
   • Fresh parsley
   • Lemon slices

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Tips for Best Results

• Freshly grated Parmesan melts much better than pre-shredded cheese.
• Don’t boil the cream sauce aggressively; gentle heat prevents curdling.
• For extra flavor, marinate the chicken for 30 minutes in lemon juice, garlic, olive oil, salt, and pepper before cooking.
• Add spinach, mushrooms, or broccoli to the pasta for a complete meal.
• If you like more lemon flavor, add an extra teaspoon of lemon zest just before serving.

Approximate Cooking Time

• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

The result is a dish with bright lemon-garlic flavors balancing a rich, velvety Parmesan pasta—similar to what you’d find in a restaurant but easy enough for a weeknight dinner. 🍋🍝🍗