Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

This restaurant-quality dish is surprisingly easy to make at home. It features golden, juicy chicken in a vibrant lemon garlic butter sauce served over a decadently creamy Parmesan pasta. Perfect for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (about 1 lb / 450g), halved horizontally to make 4 cutlets
Salt and freshly ground black pepper
1 teaspoon Italian seasoning or dried oregano
½ cup (65g) all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Lemon Garlic Butter Sauce:

4 tablespoons unsalted butter
4-5 large garlic cloves, minced
½ cup (120ml) chicken broth or dry white wine (like Sauvignon Blanc)
1 cup (240ml) heavy cream
1 cup (100g) finely grated Parmesan cheese, plus more for serving
Zest and juice of 1 large lemon (about 3 tbsp juice)
1 teaspoon dried parsley or 2 tbsp fresh chopped parsley
Salt and pepper to taste
Pinch of red pepper flakes (optional)

For the Pasta:

8 oz (225g) pasta of choice (fettuccine, linguine, or penne work well)
Salt for pasta water

Instructions

Step 1: Prepare the Chicken

Place chicken cutlets between two pieces of plastic wrap and gently pound to an even ½-inch thickness. Season generously on both sides with salt, pepper, and Italian seasoning.
Dredge each piece in flour, shaking off any excess.

Step 2: Cook the Chicken

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Once hot, add the chicken. Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Step 3: Cook the Pasta

While cooking the chicken, bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve ½ cup of pasta water before draining.

Step 4: Make the Creamy Lemon Garlic Sauce

Deglaze: In the same skillet used for the chicken (do not clean it), reduce heat to medium. Add the 4 tablespoons of butter. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant (do not let it burn).
Add Liquid: Pour in the chicken broth or wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Create the Cream Base: Reduce heat to medium-low. Pour in the heavy cream and lemon juice. Bring to a gentle simmer (do not boil vigorously).
Finish the Sauce: Stir in the grated Parmesan cheese until melted and smooth. Add lemon zest, parsley, and optional red pepper flakes. Season with salt and pepper to taste. If the sauce is too thick, thin it with a splash of the reserved pasta water.

Step 5: Combine and Serve

Add the drained pasta directly to the sauce in the skillet. Toss until the pasta is evenly coated.
Slice the rested chicken.
To Serve: Divide the creamy pasta among plates. Top with slices of chicken. Spoon any extra sauce over the top.
Garnish with additional Parmesan, fresh parsley, and a lemon wedge.

Pro Tips for Success

Don’t Overcook the Cream: Keep the sauce at a gentle simmer once the cream is added to prevent it from separating or becoming greasy.
Use Freshly Grated Cheese: Pre-grated Parmesan contains anti-caking agents and won’t melt as smoothly into the sauce.
Rest the Chicken: Letting the chicken rest for 5 minutes after cooking ensures the juices redistribute, keeping it moist.
Pasta Water is Gold: The starchy water helps the sauce cling perfectly to the pasta and can adjust consistency.
Variations: Add spinach, sun-dried tomatoes, or sautéed mushrooms to the sauce with the garlic. For a protein boost, add cooked shrimp at the end.

Pairing Suggestions

Wine: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and cream beautifully.
Side: A simple green salad with a light vinaigrette or roasted asparagus balances the richness.

Enjoy this luxurious, flavor-packed meal that comes together in about 30 minutes!