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Lemon Butter Pasta with Chicken Recipe

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3.9 from 60 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Lemon butter pasta with chicken is a bright, creamy, and comforting dinner featuring tender seasoned chicken, spaghetti, fresh lemon, garlic, and a silky butter sauce. This easy weeknight meal combines rich flavors with simple preparation and comes together in about 30 minutes.

Ingredients

Pasta

  • 12 ounces spaghetti or linguine

Chicken and Seasoning

  • 1½ pounds boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Sauce and Cooking

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes, optional

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
  2. Season the Chicken: Pat the chicken breasts dry with paper towels. Season evenly with ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, and Italian seasoning on both sides.
  3. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes on each side, depending on thickness, until golden brown and fully cooked through. Transfer the chicken to a plate and allow it to rest for a few minutes before slicing.
  4. Prepare the Sauce Base: Reduce heat to medium and add the remaining butter to the skillet. Add minced garlic and red pepper flakes (if using) and sauté for 30 to 60 seconds until fragrant but not browned.
  5. Deglaze the Pan: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 2 to 3 minutes to concentrate flavors.
  6. Add Cream and Lemon: Stir in heavy cream, fresh lemon juice, lemon zest, and the remaining salt and pepper. Allow the sauce to simmer gently for 2 to 3 minutes, loosening and blending all the flavors.
  7. Incorporate Parmesan: Add the grated Parmesan cheese to the sauce, stirring until completely melted and the sauce is smooth and creamy.
  8. Toss Pasta in Sauce: Add the cooked pasta directly into the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen and achieve desired consistency.
  9. Slice and Serve Chicken: Slice the rested chicken breasts thinly and arrange the slices over the coated pasta.
  10. Garnish and Serve: Sprinkle fresh chopped parsley and additional Parmesan cheese over the dish. Serve immediately while warm and creamy.

Notes

  • Use freshly squeezed lemon juice for the best bright and fresh flavor.
  • Chicken thighs can be substituted for chicken breasts for a juicier option.
  • Add vegetables like spinach, broccoli, or asparagus to the pasta for extra nutrients and color.
  • For a lighter sauce, replace half of the heavy cream with additional chicken broth.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water to maintain creaminess.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Course, Pasta, Chicken
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Find it online: https://sarasplate.com/lemon-butter-pasta-with-chicken-recipe/