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Garlic Butter Chicken with Lemon Parmesan Pasta

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This Garlic Butter Chicken with Lemon Parmesan Pasta is a one-pan meal that’s rich, zesty, and packed with flavor. Juicy garlic butter chicken pairs perfectly with a creamy, lemony Parmesan pasta for a comforting and satisfying dinner.

Ingredients

Scale

For the chicken:

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

For the pasta:

  • 8 oz (225 g) spaghetti or fettuccine
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup fresh lemon juice
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/4 cup (60 ml) pasta water (reserved)
  • Salt and pepper, to taste

For garnish:

  • Fresh parsley, chopped
  • Lemon wedges
  • Additional Parmesan cheese

Instructions

1. Cook the pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

2. Prepare the chicken

  1. Pat the chicken dry with paper towels. Season with garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.

3. Make the garlic butter sauce

  1. In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
  2. Deglaze the skillet with chicken broth (or white wine), scraping up any browned bits. Stir in the lemon juice and cook for another 2 minutes. Return the chicken to the skillet and spoon the sauce over the top.

4. Make the pasta sauce

  1. In a separate large skillet or the pot used to cook the pasta, heat olive oil and butter over medium heat.
  2. Add the garlic and red pepper flakes (if using) and sauté for 1–2 minutes. Stir in the lemon juice, Parmesan cheese, and reserved pasta water. Toss the cooked pasta in the sauce until well coated. Season with salt and pepper to taste.

5. Assemble and serve

  1. Plate the pasta and top with the garlic butter chicken.
  2. Garnish with chopped parsley, lemon wedges, and additional Parmesan cheese.

Notes

  • Make-Ahead: Cook the chicken and pasta separately, then combine with the sauces when ready to serve.
  • Variations: Add sautéed spinach, cherry tomatoes, or asparagus for extra vegetables.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Find it online: https://ukfinda.com/garlic-butter-chicken-with-lemon-parmesan-pasta/