Here’s a full Lemon Garlic Butter Chicken with Creamy Parmesan Pasta recipe along with detailed FAQs 🍋🧄🧈🧀

🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• 3 tbsp unsalted butter (divided)
• 4 garlic cloves (minced)
• 1 tsp lemon zest
• Juice of 1 large lemon (about 3 tbsp)
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & black pepper (to taste)

For the Pasta Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth (or stock)
• 1 cup heavy cream (or half & half for lighter)
• 1 cup freshly grated Parmesan cheese
• ½ tsp garlic powder
• Salt & black pepper (to taste)
• 12 oz fettuccine or penne pasta
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Cook Pasta
   • Cook pasta in salted boiling water according to package directions. Drain and set aside, reserving ½ cup pasta water.
2. Cook Chicken
   • Season chicken with salt, pepper, Italian seasoning, and lemon zest.
   • Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.
   • Add chicken and sear until golden brown (about 4–5 minutes per side). Remove to a plate.
3. Lemon Garlic Butter Sauce for Chicken
   • In the same skillet, add 1 tbsp butter and minced garlic. Sauté until fragrant.
   • Stir in lemon juice and red pepper flakes. Toss chicken back in and coat. Set aside.
4. Creamy Parmesan Pasta Sauce
   • In another pan (or same if preferred), melt 2 tbsp butter. Whisk in flour and cook 1 min.
   • Slowly whisk in chicken broth and heavy cream. Simmer until slightly thickened.
   • Stir in Parmesan cheese, garlic powder, salt, and pepper.
   • Toss pasta in the sauce (add reserved pasta water if needed).
5. Combine & Serve
   • Plate creamy Parmesan pasta. Top with lemon garlic butter chicken.
   • Garnish with parsley and extra Parmesan.

❓ Recipe FAQs

Q1: Can I use chicken thighs instead of breasts?
✅ Yes, boneless skinless thighs stay juicier and add more flavor.

Q2: Can I make it lighter?

• Use half & half or milk instead of heavy cream.
• Reduce butter by 1 tbsp.
• Use whole-wheat pasta or zucchini noodles.

Q3: How do I keep the sauce from clumping?

• Use freshly grated Parmesan (pre-shredded has anti-caking agents).
• Add cheese off heat or on low heat, stirring constantly.

Q4: Can I make it ahead?

• The chicken can be cooked 1 day ahead and reheated in the sauce.
• Pasta is best fresh, but you can store it with a splash of cream to reheat smoothly.

Q5: What sides go well with this dish?

• Garlic bread, Caesar salad, roasted asparagus, or sautéed spinach.

Q6: Can I make it gluten-free?

• Yes, use gluten-free pasta and swap flour with cornstarch slurry for the sauce.

Q7: How long does it store?

• Refrigerate up to 3 days in an airtight container. Reheat with a splash of cream or broth.

Would you like me to also give you a one-pan version (everything cooked together in the same skillet) for quicker weeknights?