Here it is — a restaurant-quality Lemon Garlic Butter Chicken with Creamy Parmesan Pasta that’s rich, bright, garlicky, and irresistibly creamy. This is a full meal: juicy chicken + silky pasta in one pan!

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🍋🧄🧈 Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Serves: 4
Prep: 10 minutes
Cook: 25 minutes

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Ingredients

For the Chicken

• 2 large chicken breasts (or 4 small), sliced in half lengthwise
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp butter

For the Sauce + Pasta

• 4–5 cloves garlic, minced
• Juice of 1 lemon + zest of ½ lemon
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup freshly grated Parmesan
• 8 oz pasta (linguine, fettuccine, or penne) — cooked al dente
• 1–2 tbsp fresh parsley
• Optional: red pepper flakes for heat

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🍳 Instructions

1. Season & Cook the Chicken

1. Season chicken with salt, pepper, paprika, and garlic powder.
2. Heat olive oil and butter in a large skillet over medium-high.
3. Cook chicken 4–5 minutes per side until golden and cooked through.
4. Remove chicken from pan and set aside.

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2. Make the Lemon Garlic Butter Sauce

1. In the same pan, add a little extra butter if needed.
2. Add minced garlic and sauté 30 seconds, until fragrant.
3. Stir in lemon juice, lemon zest, and chicken broth.
4. Simmer 2 minutes to reduce slightly.

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3. Add the Cream & Parmesan

1. Turn heat to medium-low.
2. Add the heavy cream and stir.
3. Slowly whisk in the Parmesan until melted and smooth.
4. Add a pinch of red pepper flakes if desired.

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4. Add the Pasta

• Toss the cooked pasta in the sauce until fully coated.
• Add a splash of reserved pasta water if needed to loosen.

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5. Add Chicken Back

• Slice or leave whole.
• Add chicken back into the skillet and spoon sauce over it.
• Simmer 1–2 minutes to marry everything together.

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6. Serve

• Sprinkle with fresh parsley.
• Add extra Parmesan and lemon if you like it brighter.

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⭐ Tips & Variations

• Add veggies: Spinach, asparagus, broccoli, mushrooms all work well.
• Extra lemony: Add more zest and finish with a lemon squeeze.
• Lighter version: Use half-and-half or evaporated milk.
• Low-carb: Swap pasta for zucchini noodles or cauliflower rice.

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If you’d like, I can turn this into:
🍗 One-pot baked version
🍋 A creamy lemon garlic butter shrimp pasta
🧀 A no-cream lighter Alfredo-style version

Just tell me!