Lemon garlic butter chicken with creamy parmesan pasta is a restaurant-quality dish that you can easily make at home. Tender, juicy chicken breasts are pan-seared in a buttery lemon-garlic sauce and paired with creamy, cheesy pasta. It’s the perfect weeknight dinner that feels indulgent yet simple.
Prep Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total: 40 minutes
Equipment
- Large skillet
- Large pot (for pasta)
- Mixing bowl
- Tongs or spatula
- Grater (for fresh Parmesan)
Ingredients
For the Chicken:
- 2 large chicken breasts (halved lengthwise into 4 cutlets)
- ½ cup all-purpose flour (for dredging)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon (plus extra slices for garnish)
- ½ cup chicken broth
For the Pasta:
- 10 oz (280 g) fettuccine or spaghetti
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup pasta water (reserved)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Ingredient Notes
- Chicken: Pounding the chicken cutlets evenly ensures quick, juicy cooking.
- Parmesan: Always use freshly grated cheese for best melting and flavor.
- Pasta water: Helps thin and emulsify the creamy sauce.
Instructions
- Cook the Pasta:
Boil pasta in salted water according to package directions until al dente. Reserve ½ cup of pasta water, then drain. - Prepare the Chicken:
Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish. Dredge chicken cutlets in the flour mixture, shaking off excess. - Pan-Fry Chicken:
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through (165°F / 74°C internal temperature). Remove and set aside. - Make Lemon Garlic Butter Sauce:
In the same skillet, melt 1 tbsp butter. Add minced garlic and sauté 30 seconds. Stir in lemon juice and chicken broth, scraping browned bits from the pan. Let simmer 2 minutes. Return chicken to skillet to coat in sauce. - Make Creamy Parmesan Pasta:
In another skillet or saucepan, melt 2 tbsp butter. Stir in heavy cream and simmer for 2–3 minutes. Gradually whisk in Parmesan until smooth and creamy. Add cooked pasta and toss, loosening with reserved pasta water if needed. Season with salt and pepper. - Serve:
Plate creamy parmesan pasta and top with chicken. Spoon over lemon garlic butter sauce. Garnish with parsley and lemon slices.
Nutrition Facts (per serving, approx. 1 chicken cutlet + pasta)
- Calories: 720
- Protein: 45 g
- Fat: 36 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Sodium: 820 mg
Tips & Variations
- Make it lighter: Use half-and-half instead of heavy cream.
- Add veggies: Toss in sautéed spinach, broccoli, or mushrooms.
- Spicy kick: Add a pinch of red pepper flakes to the sauce.
- Pasta swap: Works well with penne, linguine, or even zucchini noodles for low-carb.
