Lemon Butter Chicken Pasta with Parmesan
This Lemon Butter Chicken Pasta is a vibrant, satisfying dish that combines tender chicken, al dente pasta, and a luscious lemon-butter sauce enriched with Parmesan cheese.
Ingredients
For the Chicken
- 1 lb 450 g boneless, skinless chicken breasts, sliced into strips
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Pasta & Sauce
- 8 oz 225 g pasta (fettuccine, linguine, or penne)
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- Juice and zest of 1 large lemon
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
Step 2: Cook the Chicken
- Season chicken strips with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté 30–60 seconds until fragrant. Stir in lemon juice, lemon zest, chicken broth, and heavy cream. Simmer for 2–3 minutes to thicken slightly.
Step 4: Add Parmesan and Adjust Seasoning
- Whisk in grated Parmesan until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Step 5: Combine Pasta and Chicken
- Add cooked pasta and chicken to the skillet. Toss to coat evenly in the lemon butter sauce. Cook 1–2 minutes to allow flavors to meld.
Step 6: Serve
- Divide pasta onto plates. Sprinkle with chopped parsley and additional Parmesan. Serve hot.