Garlic Butter Chicken Pasta

This Garlic Butter Chicken with Lemon Parmesan Pasta transforms everyday ingredients into a flavorful and satisfying meal that is perfect for busy weeknights or casual entertaining. The dish features tender chicken cooked in a fragrant garlic butter sauce paired with zesty, creamy pasta—all ready in under 40 minutes without sacrificing taste or quality.

I first made this recipe during a hectic weeknight and was amazed how quickly it came together. Now it’s a favorite for both easy dinners and casual gatherings because everyone always wants seconds.

Ingredients

• Boneless skinless chicken breasts: sliced into cutlets for even cooking and tenderness
• Unsalted butter: provides a rich base and carries the garlic flavor beautifully—choose fresh quality butter for best results
• Garlic: minced fresh adds aromatic depth; avoid pre-minced for stronger, fresher taste
• Dried Italian herbs: enhance flavor complexity; use a good blend or fresh herbs if available
• Fresh lemon juice: brightens the dish with acidity; always use fresh for vibrant flavor
• Salt and freshly ground black pepper: season perfectly and balance the richness
• Fresh parsley: adds a pop of color and fresh herbal note
• Fettuccine or linguine pasta: acts as the perfect vessel for the creamy sauce; select a high-quality pasta for best texture
• Olive oil: smooths the pasta and adds fruity undertones
• Lemon zest: intensifies lemon flavor naturally, skip pre-packaged powders
• Freshly grated Parmesan cheese: melts more effectively and adds savory richness; freshly grated is key
• Heavy cream: creates a silky sauce texture; choose a high-fat cream for creaminess

Instructions

Prepare the Chicken:

Season the chicken cutlets generously with salt and freshly ground black pepper on both sides. If the breasts are thick, slice them horizontally for thinner cutlets which cook more evenly. Patting the chicken dry before seasoning improves browning by allowing the surface to sear properly.

Cook the Chicken:

Melt 2 tablespoons of unsalted butter in a large skillet over mediumhigh heat until foaming but not browned. Add the chicken cutlets in a single layer without overcrowding. Cook each side for 4 to 5 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a plate and tent lightly with foil to keep warm.

Prepare the Garlic Sauce:

Reduce heat to medium in the same skillet. Add the remaining 2 tablespoons of butter and let it melt gently. Stir in the minced garlic and sauté for 30 to 45 seconds just until fragrant but not browned to avoid bitterness. Add dried Italian herbs and red pepper flakes if using. Pour in the fresh lemon juice while scraping the bottom of the pan to loosen flavorful browned bits—the deglazing step enhances the sauce’s depth.

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Salt the water until it tastes like seawater for properly seasoned pasta. Add the fettuccine or linguine and cook according to package instructions until al dente, typically 9 to 11 minutes. Before draining, reserve one quarter cup of the starchy pasta water.

Finish the Pasta:

Drain the pasta and immediately return it to the pot. Stir in olive oil, lemon zest, and most of the Parmesan cheese leaving some for garnish. Add the reserved pasta water and heavy cream and stir gently to create a smooth, creamy sauce that clings to every strand. The starch in the pasta water helps emulsify the sauce making it richer and silkier.

Combine and Serve:

Slice the rested chicken into strips. Toss some of the chicken with the pasta and arrange the remaining pieces on top when serving. Spoon the garlic butter sauce over the entire dish. Garnish with fresh parsley, the remaining Parmesan, and additional black pepper if desired. Serve immediately.

My favorite ingredient has to be the fresh garlic butter sauce. It turns simple chicken into something so indulgent yet approachable. I remember serving this at a family dinner where everyone kept going back for more sauce and complimenting the bright lemon punch—it quickly became a new staple on our table.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. Reheat gently by adding a splash of water or chicken broth to restore moisture. This dish actually tastes better the next day as the flavors deepen. For longer storage, freeze portions for up to two months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs work great if you prefer more juicy and flavorful meat instead of breasts. For glutenfree diets, swap the pasta with your favorite glutenfree variety without sacrificing texture. Vegan or dairyfree versions can be made using plantbased butter and vegan Parmesan alternatives, plus cashew cream instead of heavy cream.

Serving Suggestions

Pair with a simple arugula salad dressed lightly with lemon juice and olive oil to complement the pasta’s richness. Roasted cherry tomatoes add a bright, sweet contrast and vibrant color. A glass of crisp Pinot Grigio balances the garlic and butter with refreshing acidity.

This Garlic Butter Chicken with Lemon Parmesan Pasta is a quick, crowd pleasing meal that balances rich creaminess with bright lemon. Serve immediately and enjoy seconds.

Common Recipe Questions

→ How do I know when the chicken is cooked perfectly?

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

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts more smoothly and enhances flavor better than pre-grated varieties, which sometimes contain additives.

→ What pasta shapes work best for this dish?

Long pasta shapes like fettuccine, linguine, or spaghetti are ideal as they hold the sauce well and provide great texture.

→ How can I keep the garlic from burning when sautéing?

Sauté garlic over medium heat only until fragrant, about 30-45 seconds, to avoid bitterness from burning.

→ Is there a dairy-free alternative for the sauce?

Yes, substitute olive oil and nutritional yeast for butter and use cashew cream instead of heavy cream for a dairy-free option.