Lemon Garlic Butter Chicken & Creamy Pasta

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🍽️ Recipe: Lemon Garlic Butter Chicken & Creamy Pasta

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4

  • Category: Main Course

Ingredients

The Chicken

  • 1.5 lbs Boneless skinless chicken breasts (thinly sliced or pounded flat)

  • 1/2 cup All-purpose flour (for dredging)

  • 1 tsp Paprika

  • Salt and black pepper to taste

  • 2 tbsp Olive oil

  • 2 tbsp Unsalted butter

The Pasta & Sauce

  • 10 oz Fettuccine or Linguine

  • 4 cloves Garlic, minced

  • 1 cup Heavy cream

  • 1/2 cup Chicken broth (low sodium)

  • 1 cup Freshly grated Parmesan cheese

  • Zest and juice of 1 large lemon

  • 1 tsp Red pepper flakes (optional, for heat)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

  2. Dredge the Chicken: In a shallow bowl, mix flour, paprika, salt, and pepper. Coat the chicken pieces lightly, shaking off any excess.

  3. Sear the Chicken: In a large skillet over medium-high heat, add olive oil and 1 tbsp of butter. Sear chicken for 3–5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

  4. Aromatic Base: In the same skillet, reduce heat to medium. Add the remaining 1 tbsp of butter and the minced garlic. Sauté for 1 minute until fragrant (don’t let it burn!).

  5. Build the Sauce: Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits (fond). Stir in the heavy cream and let it simmer for 2 minutes.

  6. Cheese & Emulsify: Whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.

  7. Combine: Toss the cooked pasta into the sauce. Add the lemon zest and red pepper flakes.

  8. Serve: Slice the chicken and place it atop the pasta. Garnish generously with fresh parsley and extra Parmesan.

💡 Pro Tips & Notes

  • The “Fond” is Gold: Those brown bits stuck to the pan after cooking the chicken are packed with flavor. The lemon juice and broth will deglaze the pan and incorporate that flavor into your sauce.

  • Fresh is Best: Use freshly grated Parmesan from a block. Pre-shredded cheese is often coated in potato starch, which can make your sauce grainy rather than silky.

  • Chicken Temp: To ensure the chicken stays juicy, aim for an internal temperature of 165°F (74°C).

🥗 Nutritional Info (Per Serving)

Estimate based on standard ingredients.

Nutrient Amount
Calories 680 kcal
Protein 42g
Total Fat 34g
Carbohydrates 52g
Fiber 2g
Sodium 720mg

✨ Benefits of This Meal

  • High Protein: Excellent for muscle repair and satiety.

  • Vitamin C: Fresh lemon juice provides a boost to the immune system.

  • Quick Cooking: By slicing the chicken thin (scaloppine style), you reduce cook time and ensure even browning.

❓ Common Q&A

Q: Can I use milk instead of heavy cream?

A: You can, but the sauce will be thinner. If using milk, I recommend whisking in 1 tsp of cornstarch to the cold milk before adding it to the pan to help it thicken.

Q: How do I store leftovers?

A: Store in an airtight container for up to 3 days. When reheating, add a splash of water or milk, as the pasta will absorb the sauce while sitting in the fridge.

Q: Can I add vegetables?

A: Absolutely! Asparagus, baby spinach, or sundried tomatoes pair beautifully with this flavor profile. Add spinach at the very end to wilt it, or sauté asparagus with the garlic.

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