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Lemon Garlic Butter Chicken with Creamy Parmesan Pasta blends juicy seared chicken with a rich lemon-kissed sauce and twirls of silky cheese-coated pasta. It is the kind of cozy yet vibrant dinner you crave when you want something special but not fussy.
My family went wild the first time I made this and now I cook it for birthdays and dinner parties because it always delivers. The buttery lemon sauce makes everyone reach for seconds.
Ingredients
- Chicken breasts: select plump boneless cuts for juicy tenderness
- Olive oil: choose extra virgin for flavor and to get a great sear
- Butter: use real butter for the rich sauce base and golden color
- Garlic: always fresh never jarred for punchy aroma
- Lemon zest and juice: look for bright taut-skinned lemons for lots of citrus oil and juice
- Dried thyme or fresh: for a herby lift
- Salt and pepper: season everything well for balance
- Pasta: use any shape but fettuccine and penne work nicely
- Heavy cream: select full-fat cream for the creamiest texture
- Chicken broth: adds savory depth homemade or low sodium is best
- Parmesan cheese: pick a wedge and grate it yourself for best melt and flavor
- Parsley: optional but adds a lovely fresh green finish
Step-by-Step Instructions
- Season the Chicken:
- Pat the chicken dry and rub both sides with salt pepper and thyme. Zest and juice the lemon making sure to keep zest separate for the sauce.
- Sear and Cook the Chicken:
- Heat olive oil in a large skillet over medium-high until shimmering. Set chicken breasts in the pan without crowding and cook untouched for 6 to 7 minutes. Flip and cook until both sides are golden and the thickest part is no longer pink. Transfer chicken to a plate and tent with foil.
- Build the Lemon Garlic Butter Sauce:
- Reduce the heat then melt the butter in the same pan letting it pick up all the brown bits. Add minced garlic and lemon zest stirring gently for about 2 minutes until fragrant and softened.
- Deglaze and Return the Chicken:
- Pour in the lemon juice scraping with a wooden spoon to release all flavor from the pan. Return the chicken and spoon sauce over each piece. Let simmer a couple of minutes to soak up the flavors then remove from heat.
- Cook the Pasta and Creamy Sauce:
- Boil pasta in heavily salted water until just al dente. Scoop out half a cup of pasta water and drain. In a clean skillet melt butter and soften the garlic for a minute. Pour in cream and chicken broth stirring as it simmers about 4 minutes to thicken.
- Finish the Cheese Sauce:
- Turn the heat to low and slowly shake in grated Parmesan whisking until the sauce turns smooth. If it is thicker than you like add pours of reserved pasta water until glossy.
- Toss Pasta and Assemble:
- Tip cooked pasta into the skillet of sauce and toss well so every strand gets coated. Taste for salt and pepper and adjust.
- Plate and Serve:
- Twirl pasta onto plates pile on a chicken breast and drizzle over every bit of lemon butter. Sprinkle with parsley or extra cheese if you feel fancy.
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The lemon zest is what makes this dish sing for me. Each time I zest a fresh lemon I remember my grandmother who always taught me to use the whole fruit for maximum flavor. The scent still cheers up my kitchen.
Storage Tips
Leftovers can be cooled and stored in airtight containers in the fridge for up to three days. For best results reheat the chicken and pasta separately add a splash of cream or pasta water to loosen the sauce before heating gently on the stove or in the microwave.
Ingredient Substitutions
No heavy cream in the fridge Use whole milk with a tablespoon of flour for thickening. If you are short on chicken breasts thighs work just as well though adjust the cooking time. Pecorino cheese is a tasty swap for Parmesan if you prefer a sharper bite.
Serving Suggestions
This dish welcomes a simple green salad or crisp roasted vegetables on the side. Warm bread is lovely for wiping up the sauce. For a burst of heat try a sprinkle of chili flakes or freshly cracked black pepper right before serving.
Cultural and Historical Context
Creamy chicken pastas have roots across Italy and France but this lemony spin is especially popular in modern American home kitchens. It bridges rustic Italian flavors with the American love of hearty comforting casseroles. I first tasted this combination at a family reunion and it became an instant tradition.
Frequently Asked Questions
- → How do you achieve juicy, flavorful chicken?
Seasoning well, pan-searing over medium-high heat, and not overcooking will help keep the chicken juicy with a golden crust.
- → What pasta shapes work best for this dish?
Pasta such as fettuccine, spaghetti, and penne pair well as they hold the creamy sauce beautifully.
- → Can you use fresh herbs instead of dried thyme?
Yes, substituting with fresh thyme adds a brighter flavor; use about three times the amount as dried.
- → How do you prevent cream sauce from curdling?
Simmer gently, avoid boiling, and add cheese off heat for a smooth, luscious sauce every time.
- → What garnishes complement this dish?
Top with fresh parsley, extra Parmesan, or a sprinkle of lemon zest to enhance color and flavor.