Lemon Garlic Butter Chicken Pasta
A cozy, bright weeknight pasta that comes together in one skillet. Juicy chicken, al dente pasta, a velvety lemon-garlic butter sauce, and a touch of parmesan. Ready in under 30 minutes and full of comforting flavor.
Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 8 oz pasta (spaghetti or fettuccine work well)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 lemon (zest and juice)
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken until cooked through and lightly golden. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken broth and bring to a gentle simmer. Stir in heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 2–3 minutes to blend the flavors.
- Return the chicken to the pan and toss to coat in the sauce. Stir in grated parmesan until silky and slightly thickened.
- Meanwhile, cook the pasta in salted water until al dente. Reserve a small amount of pasta water, then drain.
- Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, loosen with a splash of the reserved pasta water.
- Taste and adjust with more lemon, salt, or pepper as needed. Garnish with chopped parsley and serve immediately.