Garlic Butter Chicken with Lemon Parmesan Pasta is a delightful dish that brings together tender chicken and creamy pasta in a sun-kissed lemon sauce. This meal is not only easy to prepare but also bursting with flavor. It’s perfect for a weeknight dinner or a special occasion where you want to impress family and friends with minimal effort.
Why Make This Recipe
This recipe is a great choice for several reasons. Firstly, it combines savory garlic butter chicken with a zesty lemon Parmesan pasta, creating a dish that is both rich and refreshing. Secondly, it’s quick to make, taking only about 30 minutes from start to finish. Lastly, it uses simple ingredients that you likely already have at home, making it a convenient option for busy weeknights.
How to Make Garlic Butter Chicken with Lemon Parmesan Pasta
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Fresh parsley, chopped, for garnish
- 8 oz linguine
- 2 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions:
Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.
Once the chicken is cooked, add minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir together and cook for another 1-2 minutes. Remove from heat and set aside.
Cook the linguine according to package instructions until al dente, reserving about 1/4 cup of pasta water before draining.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in heavy cream and garlic powder until smooth. Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
Add cooked linguine to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water. Serve topped with the lemony chicken and garnish with fresh parsley and extra Parmesan. Enjoy!
How to Serve Garlic Butter Chicken with Lemon Parmesan Pasta
You can serve this dish hot, directly from the skillet. It pairs beautifully with a side salad or some garlic bread for a complete meal. You can also drizzle a little extra lemon juice over the top before serving for an added zing.
How to Store Garlic Butter Chicken with Lemon Parmesan Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Garlic Butter Chicken with Lemon Parmesan Pasta
- Make sure not to overcook the chicken to keep it juicy and tender.
- Always reserve some pasta water; it can help thin the sauce if it gets too thick.
- For a fresher flavor, consider adding in some spinach or sun-dried tomatoes to the pasta.
Variation
You can easily customize this dish by adding vegetables like zucchini or bell peppers for extra nutrition. If you prefer a lighter option, you can substitute the heavy cream with Greek yogurt for a creamy yet healthier sauce.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe and can add more flavor and moisture.
2. Is there a vegetarian version of this recipe?
Yes! You can replace the chicken with sautéed mushrooms or a mix of your favorite vegetables.
3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and sauce ahead of time, then cook the pasta just before serving.
With these guidelines, you’ll have a flavorful and delicious Garlic Butter Chicken with Lemon Parmesan Pasta ready to impress! Enjoy your cooking!
Garlic Butter Chicken with Lemon Parmesan Pasta
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste Salt and pepper, to taste
- ½ tsp paprika
- ½ tsp Italian seasoning
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1 whole lemon, zest and juice
- Fresh parsley for garnish Fresh parsley, chopped, for garnish
For the Pasta
- 8 oz linguine
- 2 tbsp butter
- ¾ cup grated Parmesan cheese
- ½ cup heavy cream
- ½ tsp garlic powder
- Salt and pepper to taste Salt and pepper, to taste
- Fresh parsley for garnish Fresh parsley, chopped, for garnish
Instructions
Preparation
- Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.
- Once the chicken is cooked, add minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir together and cook for another 1-2 minutes. Remove from heat and set aside.
- Cook the linguine according to package instructions until al dente, reserving about 1/4 cup of pasta water before draining.
Cooking
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Stir in heavy cream and garlic powder until smooth.
- Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
- Add cooked linguine to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water.
- Serve topped with the lemony chicken and garnish with fresh parsley and extra Parmesan.
