Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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Ingredient

For the Chicken:

  • 2 large chicken breasts (halved horizontally into 4 cutlets)
  • Salt and black pepper (to taste)
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • Juice and zest of 1 lemon

For the Creamy Parmesan Pasta:

  • 8 oz (225 g) fettuccine or spaghetti
  • 2 tbsp butter
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • ½ cup chicken broth (or pasta water)
  • ¾ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Cook the Pasta:
    • Boil pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
  2. Prepare the Chicken:
    • Season chicken cutlets with salt, pepper, and paprika.
    • Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
    • Sear chicken 4–5 minutes per side until golden and cooked through. Remove and keep warm.
  3. Make Lemon Garlic Butter Sauce:
    • In the same skillet, melt remaining 1 tbsp butter. Add minced garlic and cook 30 seconds.
    • Stir in lemon juice and zest. Scrape up brown bits from the pan.
  4. Make the Creamy Parmesan Pasta:
    • In another pan, melt 2 tbsp butter. Sauté minced garlic 30 seconds.
    • Add cream, chicken broth (or pasta water), Italian seasoning, salt, and pepper. Simmer 2–3 minutes.
    • Stir in Parmesan until creamy and smooth. Add the cooked pasta and toss to coat.
  5. Assemble the Dish:
    • Slice chicken and arrange over the creamy pasta. Drizzle the lemon garlic butter sauce from the skillet over the chicken.
    • Garnish with chopped parsley and extra Parmesan if desired.

Serve hot and enjoy your Lemon Garlic Butter Chicken with Creamy Parmesan Pasta! 🍋🧄🧈🧀

Would you like me to format it as a one-pan recipe (chicken and pasta cooked together) for even easier cleanup?

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