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This Garlic Butter Chicken with Lemon Parmesan Pasta transforms everyday ingredients into a meal that feels special but comes together fast. Combining juicy chicken cutlets with a buttery garlic sauce and bright lemon pasta, it’s both comforting and elegant. Perfect for a quick weeknight dinner or a casual weekend gathering, this dish offers a satisfying blend of zest and richness that never fails to impress.
I first made this recipe the day after a long workweek and it instantly became my go-to comfort food. Now it’s the dish I rely on when I want something that feels indulgent but is easy enough to whip up any night.
Ingredients
- Boneless skinless chicken breasts: sliced into thin cutlets — thinner pieces cook evenly and stay juicy
- Unsalted butter: for richness and a silky sauce quality butter really makes the flavor pop
- Fresh garlic: minced finely for that essential sharp, aromatic base
- Dried Italian herbs: to enhance savory notes pick premium blends for more flavor
- Fresh lemon juice: to brighten the sauce and cut through the richness
- Fresh parsley: chopped for a fresh herbal finish and color contrast
- Fettuccine or linguine pasta: offers plenty of surface for the sauce to cling to and keeps the dish classic
- Olive oil: adds another dimension of richness and prevents the pasta from sticking
- Freshly grated Parmesan cheese: is key for that nutty, creamy finish—freshly grated melts better and tastes cleaner
- Heavy cream: brings smoothness and depth to the pasta sauce
- Salt and freshly cracked black pepper: for seasoning balance
Instructions
- Prepare the Chicken:
- Season both sides of the chicken cutlets well with salt and pepper. Pat them dry beforehand to help them brown perfectly. If you have thick breasts, slice horizontally to create even-thickness cutlets for faster, uniform cooking.
- Cook the Chicken:
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. When the butter starts foaming but before it browns, add the chicken pieces without crowding the pan to get a golden crust. Cook for 4 to 5 minutes per side until the chicken reaches 165°F internally. Remove and tent with foil to rest.
- Prepare the Garlic Sauce:
- Lower the heat to medium and add the remaining 2 tablespoons of butter to the same pan. As it melts, add the minced garlic and sauté briefly for 30 to 45 seconds until fragrant but not browned. Stir in Italian herbs and red pepper flakes if using. Pour in the lemon juice and scrape the pan’s browned bits to capture that intense flavor in the sauce.
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Cook your fettuccine or linguine according to package instructions for al dente texture. Before draining, scoop and reserve about ¼ cup of the pasta water for later.
- Finish the Pasta:
- Return the drained pasta to the pot while still hot. Drizzle in olive oil, stir in lemon zest, and most of the Parmesan cheese leaving some for garnish. Add reserved pasta water along with heavy cream and gently toss everything to create a smooth, silky sauce that clings to every strand.
- Combine and Serve:
- Slice the rested chicken into strips and toss some into the pasta. Serve the pasta topped with the remaining chicken strips. Spoon the garlic butter sauce over all, then garnish with extra Parmesan, parsley, and freshly ground pepper as desired.
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One family memory that sticks with me is cooking this during a summer evening, the lemon aroma filling the kitchen and my whole family gathering around eagerly as the meal came together.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. Reheat gently adding a splash of water or broth to keep the sauce from drying out. For best texture, avoid microwave high heat which tends to toughen the chicken. This dish also freezes well for up to two months; thaw overnight in the fridge before warming.
Ingredient Substitutions
Chicken thighs can replace breasts if you want a juicier, slightly richer flavor profile. Try gluten-free pasta to accommodate dietary needs without sacrificing texture. Use plant-based butter and vegan Parmesan for a dairy-free adaptation that still delivers creaminess. Fresh thyme or basil make great alternatives to parsley if you prefer different herbaceous notes.
Serving Suggestions
Pair with a crisp green salad dressed with lemon and olive oil to echo the pasta’s bright flavors. Roasted cherry tomatoes add a juicy, sweet contrast and vibrant color on the side. A chilled glass of unoaked Chardonnay or Pinot Grigio complements the garlic and lemon accents perfectly. Warm crusty bread is perfect for dipping into the leftover sauce and soaking up every drop.
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This dish is quick to make and full of bright, comforting flavor. Try it tonight and you may find a new weeknight favorite.
Frequently Asked Questions About Recipes
- → How do I ensure juicy chicken every time?
Pat chicken dry before seasoning and avoid overcrowding the pan. Cooking cutlets evenly at medium-high heat ensures a golden crust and juicy interior.
- → What pasta type works best with this dish?
Long, ribbon-shaped pastas like fettuccine or linguine hold sauce well and complement the tender chicken strips perfectly.
- → Why use pasta cooking water in the sauce?
The reserved starchy water helps emulsify the sauce, creating a smooth, clingy coating on the pasta without heaviness.
- → Can I substitute ingredients for dietary needs?
Yes, gluten-free pasta and plant-based butter or vegan Parmesan cheese work well while maintaining flavor balance.
- → How to prevent garlic from burning in the butter sauce?
Sauté garlic on medium heat just until fragrant (30-45 seconds), avoiding browning to keep flavors mellow and rich.
- → What is the best way to reheat leftovers?
Reheat gently with a splash of water or broth to restore moisture, avoiding high heat that can dry out chicken and pasta.