Lemon Garlic Butter Chicken with Creamy Parmesan Pasta: Your New Favorite Weeknight Dinner

Is there anything more satisfying than a restaurant-quality meal you can create in your own kitchen? Imagine tender, juicy chicken breasts, seared to golden perfection in a rich, lemony garlic butter sauce, resting atop a bed of luxuriously creamy, cheesy pasta. This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is exactly that dream meal made real.

It’s a complete, decadent-tasting dinner that comes together in about 30 minutes, using simple ingredients that pack a massive flavor punch. Whether you’re cooking for a special date night or just want to treat your family to something extraordinary on a busy Tuesday, this recipe is your ticket to culinary applause. Get ready to learn how to make a dish that’s guaranteed to become a regular in your dinner rotation.

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Ingredients You’ll Need

Gathering everything before you start (a chef’s move called mise en place) is the key to a smooth, stress-free cooking experience. Here’s your shopping list, divided for clarity.

For the Lemon Garlic Butter Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano
• 1/4 cup all-purpose flour (for gluten-free, use cornstarch or a 1:1 GF flour)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4-5 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/3 cup heavy cream (or half-and-half for a lighter version)
• Juice of 1 large lemon (about 1/4 cup)
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

• 12 oz (340g) pasta of choice (fettuccine, linguine, or penne work beautifully)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste
• Optional: a pinch of nutmeg or red pepper flakes for depth/heat

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Step-by-Step Cooking Instructions

Follow these detailed, beginner-friendly steps to ensure perfect results every single time.

Step 1: Prepare Your Ingredients

1. Prep the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for getting a good sear. Place them between two pieces of plastic wrap and gently pound them to an even thickness (about 1/2 inch). This ensures they cook evenly.
2. Season: In a small bowl, mix 1/2 teaspoon salt, pepper, and Italian seasoning. Season both sides of each chicken breast generously with this mix.
3. Dredge: Lightly dredge each seasoned chicken breast in the flour, shaking off any excess. This will help form a beautiful crust and thicken the sauce later.
4. Prep Others: Mince all your garlic (for both chicken and pasta), juice the lemon, grate the Parmesan cheese (freshly grated melts much better than pre-grated!), and chop the parsley.

Step 2: Cook the Pasta

1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions for al dente (usually 1-2 minutes less than the maximum time).
2. Before draining, reserve about 1 cup of the starchy pasta water. This liquid gold is key to making your sauce silky.
3. Drain the pasta and set it aside.

Step 3: Pan-Sear the Chicken

1. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
2. Once the oil is shimmering, add the chicken breasts. Cook for 5-6 minutes per side, without moving them, until they are deeply golden brown and cooked through (internal temperature of 165°F or 74°C).
3. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.

Step 4: Create the Lemon Garlic Butter Sauce

1. Reduce the heat to medium-low. In the same skillet (with all those delicious browned bits), add the 3 tablespoons of butter.
2. Once melted, add the minced garlic. Sauté for just 30-60 seconds until fragrant be careful not to burn it!
3. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the flavorful bits from the bottom.
4. Stir in the heavy cream and lemon juice. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
5. Return the chicken breasts (and any accumulated juices) back to the skillet. Spoon the sauce over them and let everything heat through for 1-2 minutes. Turn off the heat.

Step 5: Make the Creamy Parmesan Pasta

1. While the chicken rests or the sauce simmers, start the pasta sauce. In a separate large pot or deep skillet, melt 2 tablespoons of butter over medium heat.
2. Add the minced garlic and cook for 30 seconds.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to reduce slightly.
4. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
5. Add the drained pasta to the sauce. Toss to coat thoroughly, adding a splash of the reserved pasta water a little at a time until the sauce reaches your desired creaminess.
6. Season with salt, pepper, and a pinch of nutmeg or red pepper flakes if using.

Step 6: Assemble and Serve

1. Divide the creamy Parmesan pasta among plates or shallow bowls.
2. Place a slice of lemon garlic butter chicken on top of each pasta portion.
3. Spoon extra sauce from the chicken pan over the top.
4. Garnish with fresh chopped parsley, extra black pepper, and a little more Parmesan if desired. Serve immediately.

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Pro Tips for Perfect Results

• Chicken Thickness is Key: Pounding the chicken to an even thickness is non-negotiable. It prevents dry, overcooked edges and raw centers.
• Don’t Crowd the Pan: Cook the chicken in batches if your pan is small. Overcrowding steams the chicken instead of searing it, leading to a pale, rubbery exterior.
• Fresh is Best: Use freshly squeezed lemon juice and freshly grated Parmesan. Bottled lemon juice can taste metallic, and pre-grated cheese contains anti-caking agents that prevent it from melting smoothly.
• Sauce Too Thick? If your lemon butter sauce reduces too much, just add a tablespoon of chicken broth or water to thin it out.
• Sauce Too Thin? Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering sauce and let it cook for 1 minute to thicken.
• Leftovers & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce. The pasta will absorb liquid as it sits.

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Conclusion: Your Impressive, Easy Dinner Awaits

There you have it a stunning, flavor-packed meal that looks and tastes like it came from a fancy bistro but is completely achievable in your own kitchen. The magic lies in the combination of simple techniques: a proper sear, building a pan sauce from the fond, and creating a quick, creamy pasta.

This Lemon Garlic Butter Chicken with Creamy Parmesan Pasta is more than just a recipe; it’s a confidence-builder. Once you master it, you’ll have the skills to tackle countless other dishes. So, tie on your apron, grab your skillet, and get ready for the compliments to roll in. Don’t forget to share your beautiful creations online and tag them we love seeing your culinary victories! Now, go forth and cook something amazing.