Garlic Butter Chicken Pasta (Printer-Friendly)
Tender chicken paired with a silky garlic butter sauce and lemon Parmesan pasta for a flavorful, quick meal.
# What You’ll Need:
→ Garlic Butter Chicken
01 -
1.5 pounds boneless, skinless chicken breasts, sliced into cutlets
02 -
4 tablespoons unsalted butter, divided
03 -
6 cloves garlic, minced (approximately 2 tablespoons)
04 -
1 teaspoon dried Italian herbs
05 -
½ teaspoon red pepper flakes (optional)
06 -
2 tablespoons fresh lemon juice
07 -
Salt and freshly ground black pepper to taste
08 -
2 tablespoons fresh parsley, chopped
→ Lemon Parmesan Pasta
09 -
12 ounces fettuccine or linguine pasta
10 -
2 tablespoons olive oil
11 -
Zest of 1 lemon
12 -
¾ cup freshly grated Parmesan cheese
13 -
¼ cup reserved pasta cooking water
14 -
2 tablespoons heavy cream
15 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Pat chicken cutlets dry and season generously with salt and black pepper on both sides to enhance browning and flavor.
02 -
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear chicken cutlets for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Cook in batches if needed to prevent overcrowding. Transfer to a plate and cover loosely with foil to rest.
03 -
Reduce heat to medium and melt remaining 2 tablespoons of butter in the skillet. Add minced garlic and sauté for 30-45 seconds until fragrant without browning. Stir in Italian herbs and optional red pepper flakes. Deglaze with fresh lemon juice, scraping the pan to incorporate browned bits.
04 -
Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package instructions until al dente, approximately 9-11 minutes. Reserve ¼ cup of pasta water before draining.
05 -
Return drained pasta to the pot immediately. Add olive oil, lemon zest, and most of the Parmesan cheese, reserving 2 tablespoons for garnish. Stir in reserved pasta water and heavy cream, combining to form a smooth, emulsified sauce.
06 -
Slice rested chicken into strips. Toss some chicken into the pasta, then plate remaining pieces atop. Spoon garlic butter sauce evenly over the dish. Garnish with fresh parsley, reserved Parmesan, and additional black pepper to taste.
# Helpful Hints:
01 -
Allowing the chicken to rest for 5 minutes after cooking retains more juices and preserves tenderness.
02 -
Using reserved pasta water helps create a silky, cohesive sauce by emulsifying fats and starches.