Here’s a full, step-by-step recipe for Lemon Garlic Butter Chicken with Creamy Parmesan Pasta – juicy chicken cooked in a buttery garlic-lemon sauce, served with rich and creamy pasta. 🍋🧄🍗🍝

🍋 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients

For the Chicken:

2 large chicken breasts (sliced horizontally to make 4 cutlets)
1 tsp garlic powder
1 tsp paprika
½ tsp dried Italian herbs (oregano or thyme work too)
Salt & black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
Juice of 1 lemon (about 3 tbsp)
Zest of 1 lemon
2 tbsp fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

8 oz (225 g) fettuccine or spaghetti (or pasta of choice)
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth (or pasta water)
1 cup freshly grated Parmesan cheese
½ tsp chili flakes (optional, for a little heat)
Salt & black pepper, to taste

Instructions

1. Prepare the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set aside.

2. Cook the Chicken

Pat chicken dry and season both sides with garlic powder, paprika, Italian herbs, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear chicken cutlets for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Remove chicken from skillet and set aside on a plate.

3. Make the Lemon Garlic Butter Sauce

In the same skillet, melt 2 tbsp butter.
Add minced garlic and sauté until fragrant (30 seconds).
Stir in lemon juice and zest, scraping up any brown bits from the pan for flavor.
Return chicken to the skillet, spoon sauce over it, then remove from heat.

4. Prepare the Creamy Parmesan Pasta

In another skillet (or same pot used for pasta), melt 2 tbsp butter over medium heat.
Add minced garlic and cook until fragrant (1 minute).
Pour in heavy cream and chicken broth (or reserved pasta water). Bring to a gentle simmer.
Stir in Parmesan cheese until sauce is creamy and smooth.
Season with salt, black pepper, and chili flakes if using.
Add drained pasta and toss until well coated. If too thick, add a splash of pasta water.

5. Assemble & Serve

Plate creamy Parmesan pasta.
Top with lemon garlic butter chicken cutlets.
Spoon extra sauce from skillet over chicken.
Garnish with fresh parsley and lemon wedges.

Tips & Variations

Cheese Tip: Use freshly grated Parmesan for the smoothest sauce (pre-shredded can turn grainy).
Extra Creaminess: Add 2 oz cream cheese into the pasta sauce.
Veggie Boost: Toss in spinach, mushrooms, or roasted broccoli with the pasta.
Spicy Kick: Add extra chili flakes or a touch of cayenne.
Meal Prep: Store leftovers in the fridge for 2–3 days; reheat with a splash of milk or broth.

✨ This dish is a restaurant-style comfort meal at home – buttery, garlicky chicken paired with creamy pasta that’s rich yet bright from the lemon.