Lemon Garlic Butter Chicken

Lemon Garlic Butter Chicken with Creamy Parmesan Pasta
Juicy golden chicken in a lemon-garlic butter sauce served over rich, creamy Parmesan pasta — restaurant quality at home!
🧾 Ingredients
🍗 For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
Juice of 1 lemon
Zest of ½ lemon
¼ cup chicken broth
1 tablespoon chopped fresh parsley (optional)
🍝 For the Creamy Parmesan Pasta:
8 oz (225g) fettuccine or spaghetti
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
¼ cup pasta water (as needed)
👩‍🍳 Instructions
1️⃣ Cook the Pasta
Boil salted water and cook pasta according to package instructions.
Reserve ¼ cup pasta water before draining.
Set pasta aside.
2️⃣ Cook the Chicken
Pat chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a skillet over medium heat.
Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F (74°C).
Remove chicken and set aside.
3️⃣ Make Lemon Garlic Butter Sauce
In the same skillet, melt butter.
Add garlic and sauté 30 seconds (don’t burn).
Stir in lemon juice, zest, and chicken broth.
Simmer 2–3 minutes.
Return chicken to skillet and spoon sauce over it.
Simmer 2–3 more minutes. Sprinkle parsley on top.
4️⃣ Make Creamy Parmesan Pasta
In another pan, melt butter and sauté garlic for 30 seconds.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, pepper, and nutmeg.
Toss in cooked pasta.
Add a splash of reserved pasta water if needed to loosen sauce.
🍽️ Serve
Plate creamy pasta and top with sliced lemon garlic butter chicken.
Spoon extra sauce over everything.