Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

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Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Servings: 4
Total Time: 30 minutes

Why You’ll Love This Recipe

  • Quick & Satisfying: Ready in just 30 minutes, perfect for weeknights.
  • One-Pan Wonder: Minimal cleanup with maximum flavor.
  • Balanced Flavors: Bright lemon complements rich cream and savory chicken.
  • Family Favorite: Comforting, elegant, and ideal for casual dinners or entertaining.

Ingredients

For the Chicken:

  • 2 large boneless, skinless chicken breasts
  • Salt & freshly ground black pepper, to taste
  • 1 tbsp olive oil (extra virgin recommended)

For the Sauce:

  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream (full-fat preferred)
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp dried Italian seasoning
  • ¼ cup freshly grated Parmesan cheese

For the Pasta:

  • 8 oz bowtie (farfalle) pasta
  • Reserved pasta water (½ cup)

To Serve:

  • Fresh parsley, chopped
  • Extra Parmesan, optional

Step-by-Step Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente (firm to the bite).
  3. Before draining, reserve ½ cup of pasta water.
  4. Drain (do not rinse) and set aside.

Step 2: Sear the Chicken

  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken 4–5 minutes per side until golden and cooked through (165°F internal temp).
  4. Transfer to a plate, cover loosely with foil, and let rest.

Step 3: Build the Sauce

  1. In the same skillet, melt butter over medium heat.
  2. Add garlic and sauté 30 seconds until fragrant.
  3. Pour in chicken broth, scraping browned bits from the bottom (deglazing).
  4. Reduce heat to low and stir in cream, lemon juice, zest, and Italian seasoning.
  5. Simmer 2–3 minutes until slightly thickened.
  6. Gradually add Parmesan cheese, stirring until melted and smooth.

Step 4: Combine & Serve

  1. Add cooked pasta to the sauce, tossing gently to coat.
  2. If sauce is too thick, stir in reserved pasta water, 1 tablespoon at a time.
  3. Slice chicken against the grain and layer over the pasta.
  4. Garnish with chopped parsley and more Parmesan. Serve immediately.

Tips for Success

  • Room Temp Cream: Prevents curdling when added to the skillet.
  • Don’t Skip the Zest: Lemon zest adds a burst of citrus flavor that juice alone can’t match.
  • Reserve Pasta Water: Its starch content helps bind and thicken the sauce.

Variations & Adaptations

Vegetarian Option

Replace chicken with:

  • Roasted cauliflower
  • Sautéed portobello or oyster mushrooms
    Use vegetable or mushroom broth instead of chicken broth.

Protein Swaps

  • Chicken thighs: Juicier and more flavorful
  • Shrimp: Quick-cooking and perfect with lemon
    Adjust cooking times accordingly.

Lighter Version

  • Swap heavy cream with half-and-half or evaporated milk + 1 tsp cornstarch (for thickening).
  • Reduce Parmesan slightly and add more herbs or vegetables like spinach or asparagus.

Make-Ahead & Storage

  • Chicken: Can be cooked up to 2 days in advance.
  • Sauce: Prepare ahead and store in an airtight container.
  • Full Dish: Best enjoyed fresh, but leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.

Frequently Asked Questions

Can I use a different pasta?
Yes! Penne, fettuccine, or rotini work well—just ensure it holds sauce nicely.

What if my sauce separates?
Keep the heat low and stir continuously when adding cream and cheese.

Can I freeze it?
Not recommended, as cream-based sauces can separate upon thawing.

Nutrition (per serving)

  • Calories: ~520
  • Protein: 34g
  • Carbs: 38g
  • Fat: 28g
  • Fiber: 2g

 

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