Garlic Butter Chicken Pasta

This Garlic Butter Chicken with Lemon Parmesan Pasta transforms basic ingredients into a rich, flavorful meal that you can whip up in under 40 minutes. It combines tender chicken breast cutlets with a luscious garlic butter sauce and bright lemon infused pasta, making it perfect for quick weeknight dinners or impressing guests on the weekend. The balance of buttery, garlicky sauce and fresh lemon zest really lifts this dish beyond ordinary chicken pasta.

I first made this recipe when I needed something quick but impressive for a family dinner. Now it’s a regular request because it’s both comforting and elegant, proving that simple food can shine with quality ingredients.

Ingredients

• Boneless skinless chicken breasts: sliced into cutlets for even, quick cooking pat dry for better browning
• Unsalted butter: split for cooking chicken and making garlic sauce to enhance richness without overpowering
• Fresh garlic: minced finely for strong aromatic flavor avoid pre minced for best freshness
• Dried Italian herbs: add depth and a subtle Mediterranean touch look for a blend with oregano, basil, and thyme
• Fresh lemon juice: adds brightness and acidity that balances the richness use fresh for the best zing
• Fresh parsley: chopped for garnish and a fresh herbal lift choose vibrant green leaves free from wilting
• Fettuccine or linguine pasta: for maximum surface area to hold the sauce opt for quality brands that cook evenly and hold texture
• Olive oil: to finish the pasta with a subtle fruitiness and prevent sticking choose extra virgin for maximum flavor
• Lemon zest: for added citrus fragrance that complements the juice zest just the outer yellow skin avoiding bitter white pith
• Freshly grated Parmesan cheese: for creaminess and umami freshly grated melts smoother and tastes fresher than pregrated packets
• Heavy cream: incorporated for a silky sauce texture substitutable with Greek yogurt for lighter alternatives
• Salt and freshly ground black pepper: to taste fresh pepper adds more complexity than pre ground

Instructions

Prepare the Chicken:

Season your chicken cutlets on both sides with salt and pepper. If your chicken breasts are thick, slice them horizontally into thinner cutlets so they cook evenly and faster. Patting the chicken dry before seasoning helps achieve a golden crust by removing excess moisture.

Cook the Chicken:

Heat 2 tablespoons of butter in a large skillet over medium high heat. When the butter begins to foam gently (but has not browned), add the chicken cutlets, making sure not to crowd the pan. Cook each side for 4 to 5 minutes until golden brown with an internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm and retain juices.

Prepare the Garlic Sauce:

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet you used for the chicken. Once melted, add the minced garlic and sauté for 30 to 45 seconds until the aroma is fragrant but before the garlic starts to brown. Sprinkle in the Italian herbs and optional red pepper flakes, then pour in the fresh lemon juice while scraping the pan’s bottom to release flavorful browned bits. This step maximizes flavor extraction.

Cook the Pasta:

While cooking the chicken, bring a large pot of heavily salted water to a rolling boil it should taste like seawater to achieve the best pasta flavor. Add the pasta and cook according to package instructions until al dente, usually about 9 to 11 minutes. Before draining, reserve a quarter cup of the starchy pasta water for the sauce.

Finish the Pasta:

Drain the pasta and immediately return it to the pot. Stir in the olive oil, lemon zest, and most of the Parmesan cheese, leaving a little for garnish. Add the reserved pasta water and heavy cream, stirring vigorously to create a silky sauce that clings to every strand. The starch in the pasta water helps emulsify the sauce better than cream alone, giving a smoother finish.

Combine and Serve:

Slice the rested chicken cutlets into strips. Toss some of the chicken with the pasta, then arrange the remaining slices on top when plating. Spoon the garlic butter sauce from the skillet over everything. Garnish with chopped fresh parsley, the remaining Parmesan cheese, and a pinch of freshly ground black pepper to taste.

The fresh lemon juice is my favorite punch of brightness in this dish. One family dinner discussion still makes me smile—we all agreed the zesty lemon cut perfectly through the buttery richness, making it our go to comfort meal with a fresh twist. It’s a small detail that brings all the flavors together beautifully.

Storage Tips

Store leftovers in an airtight container inside the refrigerator for up to three days. To reheat, add a splash of water or chicken broth and warm gently in the microwave at medium power to retain moisture. The flavors deepen overnight, making leftovers even better the next day. For longer storage, portion the pasta and chicken separately into freezer safe containers and freeze for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs make a juicy alternative to chicken breasts if you prefer more flavor and tenderness, though cooking time may vary slightly. Gluten free pasta is an excellent swap for those avoiding gluten and works just as well with the sauce. You can replace butter with plant based margarine or oils and use vegan Parmesan for a dairy free version. Fresh thyme or basil also work nicely instead of parsley, adding a different herbal note to the dish.

Serving Suggestions

A crisp arugula salad with lemon juice and olive oil expedites a fresh contrast alongside this rich pasta. Roasted cherry tomatoes bring color and a sweet tart complement. Pair the meal with a chilled glass of Pinot Grigio or Chardonnay to match the brightness and buttery richness in the dish. Warm artisan bread completes the meal perfectly, great for soaking up any leftover garlic butter sauce.

This Garlic Butter Chicken with Lemon Parmesan Pasta is a versatile superstar in any home cook’s repertoire, and careful attention to simple details like drying chicken, sautéing garlic just right, and using pasta water to finish the sauce will elevate your dish beyond ordinary. With fresh lemon juice brightening the dish and creamy Parmesan weaving everything together, this is one chicken pasta you’ll want to come back to time and again.

Common Recipe Questions

→ How can I check if the chicken is cooked perfectly?

Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should appear firm and opaque with clear juices.

→ What pasta types work best for this dish?

Long pasta like fettuccine, linguine, or spaghetti allows the sauce to cling well, enhancing the overall flavor and texture.

→ Can I prepare the components ahead of time?

Yes, cook the chicken and pasta separately and refrigerate for up to 24 hours. Reheat gently before combining to maintain texture and flavor.

→ What can I use instead of parmesan for a dairy-free option?

Try nutritional yeast or vegan Parmesan substitutes and replace butter with olive oil or plant-based margarine for a dairy-free variation.

→ Why should I save some pasta water when draining?

The starchy pasta water helps emulsify the sauce, making it silky and helping it cling better to the pasta strands.