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This Garlic Butter Chicken with Lemon Parmesan Pasta brings together tender chicken cutlets and a luscious garlic butter sauce with bright lemon pasta for a meal that feels special yet comes together in less than 40 minutes. It’s the kind of dish I turn to when I want something comforting but not complicated, especially on busy weeknights when time is tight but flavor cannot be sacrificed.
I first made this recipe on a hectic weekday and was amazed how quickly it filled the house with mouthwatering aromas. Now it’s requested regularly because it delivers so much flavor without fuss.
Ingredients
- Boneless skinless chicken breasts: sliced into cutlets for quick, even cooking
- Unsalted butter: for a rich and silky sauce base choose highquality for best flavor
- Fresh garlic: minced finely to infuse the sauce with aromatic depth
- Dried Italian herbs: for savory notes that tie the flavors together
- Fresh lemon juice and zest: give the pasta brightness and a gentle tang use unwaxed lemons for zesting
- Fresh parsley: chopped to finish with vibrant color and freshness
- Fettuccine or linguine pasta: which holds sauces well opt for glutenfree if needed
- Olive oil: to round out the pasta with a silky texture
- Parmesan cheese: freshly grated for creamy salty umami
- Heavy cream: to enrich the pasta sauce can use alternatives if seeking a lighter dish
- Salt and freshly ground black pepper: to taste for seasoning balance
Instructions
- Prepare the Chicken:
- Season your chicken cutlets generously on both sides with salt and pepper. Pat them dry first to ensure better browning and a crispier exterior. If your breasts are thick, slice them thinly to speed up cooking and achieve even doneness.
- Cook the Chicken:
- Melt two tablespoons of butter in a large skillet over mediumhigh heat until foaming but not browned. Place the chicken cutlets in the pan without crowding and cook for about 4 to 5 minutes each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Work in batches if needed to maintain a nice sear. Transfer cooked chicken to a plate and tent with foil to keep warm.
- Prepare the Garlic Sauce:
- Lower the heat to medium and add the remaining butter to the skillet. Once melted, add minced garlic and sauté briefly for 30 to 45 seconds until fragrant without browning to avoid bitterness. Stir in dried Italian herbs and optional red pepper flakes for subtle heat. Pour in fresh lemon juice and scrape the pan to release those delicious browned bits—this step locks in maximum flavor.
- Cook the Pasta:
- While cooking the chicken, bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, usually 9 to 11 minutes. Before draining save about ¼ cup of the starchy pasta water.
- Finish the Pasta:
- Drain the pasta and return it to the pot. Add olive oil, lemon zest, and most of your freshly grated Parmesan cheese, keeping some aside for garnish. Stir in the reserved pasta water and heavy cream until your sauce is silky and coats every strand smoothly.
- Combine and Serve:
- Slice your rested chicken into strips. Toss some with the lemon pasta, then arrange the rest on top of the serving plate. Spoon the flavorful garlic butter sauce from the skillet over everything. Garnish with fresh parsley, remaining Parmesan, and a crack of black pepper for a perfect finishing touch.
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The lemon zest is one of my favorite parts. Its brightness cuts through the richness of the butter and cream, bringing a vibrant freshness that keeps this dish from feeling heavy. I recall one family dinner when my kids kept asking for just another bite of the pasta, declaring it “the yummiest chicken pasta ever,” which made me proud to have this recipe in my repertoire.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. When reheating, add a splash of water or broth to bring back moisture and warmth. Freezing individual portions works great for up to two months thaw overnight in the fridge before reheating.
Ingredient Substitutions
Chicken thighs can be used instead of breasts for a juicier, more flavorful result. For a dairyfree version, swap butter for plantbased alternatives and use vegan Parmesan with cashew cream instead of heavy cream. Glutenfree pasta is a perfect swap for those with dietary restrictions.
Serving Suggestions
Serve with a simple arugula salad dressed lightly with lemon and olive oil for peppery crunch. Roasted cherry tomatoes add color and sweetness alongside. A crisp glass of Pinot Grigio complements the garlic and lemon notes beautifully. Don’t forget warm crusty bread to scoop up every last bit of garlic butter sauce.
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This Garlic Butter Chicken with Lemon Parmesan Pasta strikes a balance between indulgence and simplicity that makes it an ideal go to in my kitchen. The steps are straightforward but yield a sophisticated result that feels homemade and special.
Frequently Asked Questions About Recipes
- → How do I know when the chicken is cooked perfectly?
Use a meat thermometer to check for an internal temperature of 165°F. The chicken should be opaque and firm, with clear juices.
- → Can I substitute pasta types in this dish?
Yes, linguine or fettuccine work best for holding sauce, but gluten-free or whole wheat pasta make great alternatives.
- → What is the purpose of reserved pasta water?
Reserved pasta water adds starchy liquid to the sauce, helping it emulsify and cling smoothly to the pasta.
- → How can I avoid burning the garlic in the sauce?
Sauté garlic on medium heat for just 30-45 seconds until fragrant, avoiding browning to prevent bitterness.
- → Are there dairy-free options for the sauce?
Substitute butter with olive oil, use cashew cream instead of heavy cream, and nutritional yeast for a cheesy flavor.