Name: Garlic Butter Chicken with Lemon Parmesan Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts or thighs; 1 tsp garlic powder; ½ tsp paprika; Salt and pepper, to taste; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic, minced; ¼ cup chicken broth (or an alternative); 1 tbsp fresh lemon juice; 8 oz (225 g) spaghetti or fettuccine; 2 tbsp olive oil; 3 tbsp unsalted butter; 3 cloves garlic, minced; ½ tsp red pepper flakes (optional); ¼ cup fresh lemon juice; ½ cup (50 g) grated Parmesan cheese; ¼ cup (60 ml) reserved pasta water; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving); Additional Parmesan cheese for topping

Description

This Garlic Butter Chicken with Lemon Parmesan Pasta is a flavorful and comforting dish perfect for any meal. Juicy, golden-brown chicken is cooked in a rich garlic butter sauce, then served over pasta coated in a zesty lemon-Parmesan blend. It’s a quick and easy recipe that delivers restaurant-quality flavors at home!

Ingredients

Scale

For the Chicken:

1 lb (450 g) boneless, skinless chicken breasts or thighs
1 tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
¼ cup chicken broth (or an alternative)
1 tbsp fresh lemon juice

For the Pasta:

8 oz (225 g) spaghetti or fettuccine
2 tbsp olive oil
3 tbsp unsalted butter
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
¼ cup fresh lemon juice
½ cup (50 g) grated Parmesan cheese
¼ cup (60 ml) reserved pasta water
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Additional Parmesan cheese for topping

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Instructions

Cook the pasta: Boil salted water in a large pot. Cook the pasta until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
Season the chicken: Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden brown and fully cooked. Set aside.
Make the garlic butter sauce: In the same skillet, lower the heat. Melt butter, add garlic, and cook until fragrant. Deglaze with chicken broth, stir in lemon juice, and let simmer for 2 minutes. Return the chicken to coat with the sauce.
Prepare the pasta sauce: In another skillet (or the same pot), heat olive oil and butter. Add garlic and red pepper flakes, then sauté for 1–2 minutes. Stir in lemon juice, Parmesan cheese, and reserved pasta water. Toss in the pasta and mix well.
Serve: Plate the pasta and top with the garlic butter chicken. Garnish with parsley, lemon wedges, and extra Parmesan cheese.

Notes

For a creamier texture, add 2 tbsp heavy cream to the pasta sauce.
Use chicken thighs for extra juiciness.
Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth.

Prep Time: 10 minutes
Cook Time: 30 minutes