This lemon garlic butter chicken with creamy parmesan pasta is a comforting yet elegant meal that brings together tender chicken, a silky cheese-infused sauce, and perfectly cooked pasta. Bright lemon, rich butter, and savory garlic balance beautifully, making this dish ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This recipe is simple enough for busy days but tastes like something you’d order at a restaurant. The chicken stays juicy, the sauce is luxuriously creamy without being heavy, and the lemon adds a fresh touch that keeps every bite exciting. It’s also made with pantry-friendly ingredients and comes together in one main pan for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
2 boneless, skinless chicken breasts (about 450 g total)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
Zest of 1 lemon
2 tablespoons fresh lemon juice
For the pasta and sauce:
300 g fettuccine or penne pasta
2 tablespoons unsalted butter
4 cloves garlic, finely minced
1 cup heavy cream (240 ml)
3/4 cup freshly grated parmesan cheese (about 75 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta cooking water (as needed)
2 tablespoons chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
While the pasta cooks, season the chicken breasts on both sides with salt, black pepper, garlic powder, paprika, and lemon zest.
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden and fully cooked through. Remove the chicken from the pan and set aside.
In the same skillet, melt the remaining 2 tablespoons butter over medium-low heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir gently, scraping up any browned bits from the pan. Simmer for 2–3 minutes.
Add the parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce becomes smooth and creamy.
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
Slice the chicken and return it to the skillet along with the lemon juice. Simmer for 1–2 minutes so the flavors combine.
Substitute chicken breasts with chicken thighs for a juicier texture.
Use whole wheat or gluten-free pasta if preferred.
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrients.
Replace parmesan with pecorino for a sharper cheese profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat, adding a splash of milk or cream to loosen the sauce. Avoid high heat to prevent the sauce from separating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it a few hours in advance and reheat gently before serving.
What pasta works best for this dish?
Creamy sauces pair well with fettuccine, penne, or linguine, but most pasta shapes will work.
Can I use milk instead of heavy cream?
Milk can be used, but the sauce will be thinner and less rich.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 74°C and the juices run clear.
Can I freeze this dish?
Freezing is not recommended as cream-based sauces can change texture when thawed.
Is bottled lemon juice okay?
Fresh lemon juice is preferred for the best flavor, but bottled can work in a pinch.
How can I make the sauce thicker?
Let it simmer a little longer or add extra parmesan cheese.
Can I add vegetables?
Yes, vegetables like broccoli, spinach, or peas work very well in this recipe.
What can I use instead of parmesan cheese?
Grana Padano or a similar hard cheese can be used as a substitute.
Is this recipe kid-friendly?
Yes, the flavors are mild and creamy, making it appealing to most children.
Conclusion
Lemon garlic butter chicken with creamy parmesan pasta is a satisfying, flavorful meal that feels special without requiring complicated steps. With its balance of richness and freshness, it’s a recipe you’ll want to return to whenever you crave comforting homemade food with a bright twist.
Lemon garlic butter chicken with creamy parmesan pasta is a comforting yet bright dish combining tender chicken, rich garlic-lemon flavor, and a creamy parmesan pasta sauce—all made in under 40 minutes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season chicken with salt, pepper, garlic powder, paprika, and lemon zest on both sides.
Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, melt the remaining butter over medium-low heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and scrape up any browned bits. Simmer for 2–3 minutes.
Add parmesan cheese, salt, and pepper. Stir until cheese is melted and sauce is creamy.
Add cooked pasta and toss to coat. Add reserved pasta water as needed to loosen the sauce.
Slice chicken and return to skillet. Add lemon juice and simmer for 1–2 minutes to blend flavors.
Garnish with chopped parsley and serve warm.
Notes
Use chicken thighs instead of breasts for a juicier result.
Reserve pasta water to adjust sauce consistency.
Freshly grated parmesan melts better and improves texture.
For added greens, stir in spinach or peas at the end.
Don’t overheat the sauce when reheating to prevent separation.
