Here’s a detailed recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta—a restaurant-style meal that’s rich, tangy, and comforting.
Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Ingredients:
For the chicken:
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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1 tsp paprika (optional)
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2 tbsp olive oil
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3 tbsp unsalted butter
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4 cloves garlic, minced
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Juice and zest of 1 lemon
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½ cup chicken broth (or water)
For the pasta:
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8 oz (225g) pasta (fettuccine, penne, or spaghetti)
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1 tbsp butter
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1 cup heavy cream or half-and-half
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½ cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: chopped parsley for garnish
Instructions:
1. Cook the pasta
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Bring a pot of salted water to a boil.
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Cook pasta according to package instructions until al dente.
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Drain and set aside.
2. Prepare the chicken
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Season chicken breasts with salt, pepper, and paprika.
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In a large skillet, heat olive oil over medium-high heat.
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Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. Make the lemon garlic butter sauce
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In the same skillet, reduce heat to medium.
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Add butter and minced garlic, sauté for 30–60 seconds until fragrant.
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Pour in lemon juice, zest, and chicken broth.
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Simmer for 2–3 minutes until slightly reduced.
4. Combine chicken and sauce
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Return the chicken to the skillet and coat with the sauce.
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Simmer for another 5–7 minutes until chicken is fully cooked (internal temperature 165°F / 74°C).
5. Make the creamy Parmesan pasta
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In a separate pan, melt 1 tbsp butter over medium heat.
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Add heavy cream, bring to a gentle simmer.
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Stir in Parmesan cheese, salt, and pepper.
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Toss in cooked pasta until evenly coated and creamy.
6. Serve
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Plate the pasta and place the lemon garlic butter chicken on top.
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Spoon extra sauce over the chicken and pasta.
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Garnish with chopped parsley or extra Parmesan.
Tips for Best Results:
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Chicken: Pound thicker breasts slightly for even cooking.
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Garlic: Don’t burn it; sauté just until fragrant.
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Sauce: Reduce slightly for a more concentrated flavor.
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Extra tang: Add a splash of white wine to the sauce for depth.
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Storage: Store chicken and pasta separately in airtight containers in the fridge for 2–3 days.