Garlic Butter Chicken Pasta (Print Version)
Juicy chicken melded with garlic butter and lemon Parmesan pasta for a quick, flavorful dinner.
# Ingredients You'll Need:
→ Garlic Butter Chicken
01 -
1.5 pounds boneless, skinless chicken breasts, sliced into cutlets
02 -
4 tablespoons unsalted butter, divided
03 -
6 cloves garlic, minced (about 2 tablespoons)
04 -
1 teaspoon dried Italian herbs
05 -
½ teaspoon red pepper flakes (optional)
06 -
2 tablespoons fresh lemon juice
07 -
Salt and freshly ground black pepper to taste
08 -
2 tablespoons fresh parsley, chopped
→ Lemon Parmesan Pasta
09 -
12 ounces fettuccine or linguine pasta
10 -
2 tablespoons olive oil
11 -
Zest of 1 lemon
12 -
¾ cup freshly grated Parmesan cheese
13 -
¼ cup reserved pasta cooking water
14 -
2 tablespoons heavy cream
15 -
Salt and freshly ground black pepper to taste
# Step-by-Step Instructions:
01 -
Pat chicken cutlets dry, then season generously with salt and pepper on both sides to enhance browning and flavor.
02 -
Melt 2 tablespoons butter in a large skillet over medium-high heat. When foaming, add chicken and cook 4-5 minutes per side until golden and internal temperature reaches 165°F. Work in batches if necessary. Transfer chicken to a plate and tent with foil.
03 -
Reduce heat to medium, add remaining 2 tablespoons butter to the skillet. Once melted, sauté minced garlic for 30-45 seconds until fragrant without browning. Stir in Italian herbs and red pepper flakes, then add lemon juice, scraping the pan to deglaze and capture browned bits.
04 -
Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until al dente, usually 9-11 minutes. Reserve ¼ cup pasta water before draining.
05 -
Return drained pasta to pot. Stir in olive oil, lemon zest, most Parmesan (reserve 2 tablespoons), pasta water, and heavy cream to form a smooth sauce coating the pasta.
06 -
Slice rested chicken into strips. Toss some chicken with pasta and arrange remaining on top. Pour garlic butter sauce from skillet over dish. Garnish with parsley, remaining Parmesan, and additional black pepper to taste.
# Extra Tips & Details:
01 -
Allow chicken to rest 5 minutes after cooking to retain juices. Use a meat thermometer to ensure precise doneness at 165°F.
02 -
Reserve pasta water to create an emulsified sauce that clings to pasta strands.