Here’s a restaurant-quality recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta, made all in one pan (or two if you prefer). It’s rich, tangy, garlicky, and comforting—perfect for date nights, family dinners, or indulgent weekends.
🍗🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
🔸 Ingredients
🐔 For the Chicken:
- 500g boneless chicken breasts or thighs
- Salt & pepper, to taste
- ½ tsp paprika (optional, for color)
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- 4–5 garlic cloves, minced
- 1 tsp Italian seasoning (or mix of dried oregano, thyme, and basil)
🧀🍝 For the Creamy Parmesan Pasta:
- 200–250g pasta (fettuccine, spaghetti, or penne)
- 1 tbsp butter (or use leftover from chicken pan)
- 2–3 garlic cloves, minced
- 1½ cups heavy cream (or use half milk + half cream)
- ¾ cup grated parmesan cheese (freshly grated preferred)
- Salt & black pepper to taste
- Zest of 1 lemon
- ½ tsp chili flakes (optional)
- ¼ cup pasta water (reserved from boiling pasta)
- Fresh parsley or basil (for garnish)
🔸 Step-by-Step Instructions
✅ Step 1: Cook the Pasta
- In salted boiling water, cook pasta until al dente.
- Reserve ¼ cup of pasta water and drain the rest. Set aside.
✅ Step 2: Cook the Chicken
- Pound chicken breasts to even thickness if needed.
- Season both sides with salt, pepper, paprika, garlic powder, and Italian seasoning.
- In a large skillet, heat olive oil + 2 tbsp butter over medium-high heat.
- Add chicken and cook 5–6 minutes per side (until golden and cooked through). Internal temp: 74°C / 165°F.
- Add minced garlic and sauté for 1 minute (do not burn).
- Squeeze in lemon juice, stir, and baste chicken with the butter-garlic-lemon mixture.
- Remove chicken, rest it on a plate. Don’t clean the pan!
✅ Step 3: Make the Creamy Parmesan Sauce
- In the same pan, reduce heat to medium.
- Add 1 tbsp butter if the pan is dry. Sauté garlic for 30 seconds.
- Pour in cream and bring to a gentle simmer.
- Stir in lemon zest, chili flakes, salt, pepper.
- Add parmesan gradually, stirring until melted and smooth.
- If too thick, use reserved pasta water to loosen the sauce.
✅ Step 4: Combine Pasta + Chicken
- Add cooked pasta to the sauce and toss well.
- Return sliced or whole chicken on top.
- Spoon sauce over chicken and pasta.
- Garnish with chopped parsley or basil, extra parmesan, and a lemon wedge.
🔥 Optional Add-Ons:
- Sun-dried tomatoes
- Spinach or peas
- Mushrooms (sautéed with garlic)
🍽️ Serving Suggestion:
Serve hot with:
- Garlic bread
- Side salad (lemon vinaigrette or Caesar)
- A glass of white wine or lemonade
🧠 FAQs: Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
❓ Q1: Can I use milk instead of cream?
Yes, use full-fat milk and add 1 tbsp flour or cornstarch to thicken. Sauce will be lighter.
❓ Q2: Can I use pre-grated parmesan?
Freshly grated melts better and gives a smoother sauce. Pre-shredded parmesan may make the sauce grainy.
❓ Q3: Can I make it ahead?
The dish is best served fresh, but:
- You can cook the chicken and pasta separately.
- Reheat with a splash of milk or cream to loosen the sauce.
❓ Q4: What kind of pasta works best?
- Fettuccine or linguine for a silky sauce cling.
- Penne or rotini for a chunkier texture.
❓ Q5: Is it spicy?
Only slightly, if you add chili flakes. You can skip them for a mild version.
❓ Q6: Can I make it gluten-free?
Yes, use gluten-free pasta and ensure your parmesan is gluten-free certified.
❓ Q7: What if I overcook the sauce?
Add a splash of pasta water or milk and stir well to revive it.
❓ Q8: Can I add vegetables?
Absolutely! Popular additions:
- Spinach (add at the end of cooking)
- Broccoli (blanched and tossed in)
- Mushrooms (sauté with garlic before adding cream)
Would you like this recipe in PDF format, a meal prep version, or adapted for air fryer chicken?