Garlic Butter Chicken Pasta (Print Version)
Juicy chicken paired with garlic butter sauce and lemon Parmesan pasta for a delicious, easy meal.
# 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 (approximately 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 -
Season chicken cutlets generously with salt and pepper on both sides. Pat dry to enhance browning and ensure even cooking.
02 -
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken cutlets and cook 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
03 -
Reduce heat to medium and melt remaining 2 tablespoons of butter in the same skillet. Sauté minced garlic for 30-45 seconds until fragrant. Stir in Italian herbs and optional red pepper flakes. Add lemon juice and deglaze the pan, scraping up browned bits.
04 -
Boil a large pot of heavily salted water. Cook pasta according to package instructions until al dente (9-11 minutes). Reserve ¼ cup pasta water before draining.
05 -
Return drained pasta to pot. Stir in olive oil, lemon zest, most of the Parmesan (reserve 2 tablespoons), reserved pasta water, and heavy cream. Mix until sauce is smooth and coats pasta evenly.
06 -
Slice rested chicken into strips. Toss some with pasta, then plate remaining pieces on top. Drizzle garlic butter sauce over dish and garnish with parsley, reserved Parmesan, and black pepper.
# Extra Tips & Details:
01 -
Allow chicken to rest five minutes to retain 15% more juices. Use a meat thermometer for precise cooking to 165°F.
02 -
Reserve pasta water as the starch emulsifies the sauce, creating a smooth texture.