Garlic Butter Chicken with Lemon Parmesan Pasta

Garlic Butter Chicken with Lemon Parmesan Pasta is a rich and satisfying dish that brings together juicy, pan-seared chicken and creamy, zesty pasta. The garlic butter adds depth to the chicken, while the lemon and Parmesan create a bright, cheesy sauce that coats the pasta beautifully. It’s a one-pan kind of comfort that I can enjoy any night of the week.

Why You’ll Love This Recipe

I love how this recipe feels indulgent yet fresh at the same time. The chicken turns out golden and flavorful, and the pasta has the perfect balance of creaminess and citrus zing. It’s one of those meals that looks fancy but is actually easy to throw together. Plus, I can make it all in under 30 minutes, which is perfect for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Salt and pepper
• Garlic powder
• Olive oil
• Butter
• Fresh garlic, minced
• Pasta (like fettuccine, spaghetti, or linguine)
• Chicken broth
• Heavy cream (or half-and-half)
• Parmesan cheese, grated
• Lemon juice and zest
• Fresh parsley (optional, for garnish)

directions

1. I season the chicken with salt, pepper, and garlic powder.

2. In a large skillet, I heat olive oil and cook the chicken on both sides until golden and cooked through, then set it aside to rest.

3. In the same pan, I melt butter and sauté the garlic until fragrant.

4. I pour in the chicken broth, heavy cream, lemon juice, and zest, stirring to combine and bring to a gentle simmer.

5. I stir in the Parmesan until the sauce is smooth and creamy.

6. Meanwhile, I cook the pasta until al dente, then add it to the sauce and toss to coat.

7. I slice the chicken and place it on top of the pasta, finishing with chopped parsley and extra cheese if I want.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so the total time is around 30 minutes.

Variations

Sometimes I swap the chicken for shrimp or salmon for a seafood twist. If I’m avoiding dairy, I use coconut cream and skip the cheese, adding nutritional yeast for a cheesy flavor. I’ve also tossed in spinach or sun-dried tomatoes to bulk it up with more veggies. For a spicier kick, a pinch of red pepper flakes goes a long way.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of cream or broth to loosen the sauce. The microwave works too, but I make sure to stir halfway through to avoid hot spots.

FAQs

Can I use pre-cooked chicken?

Yes, I sometimes use rotisserie chicken or leftovers—just warm it up and toss it in with the pasta at the end.

What pasta works best for this dish?

I usually go with fettuccine or linguine, but any pasta that holds sauce well will do, even penne or rotini.

Can I make it without cream?

I can use half-and-half for a lighter version, or even whole milk with a bit of flour to thicken the sauce.

How do I keep the Parmesan from clumping?

I always grate it fresh and add it slowly while stirring so it melts evenly into the warm sauce.

Is this dish freezer-friendly?

I don’t recommend freezing it, as the cream sauce can separate. It’s best made fresh or stored in the fridge for short-term leftovers.

Conclusion

Garlic Butter Chicken with Lemon Parmesan Pasta is one of those recipes that never fails to impress. It’s comforting, flavorful, and bright—perfect for a weeknight dinner or a special meal. I love how it all comes together in one pan with minimal fuss but tons of flavor. Once I tried it, it quickly became a staple in my kitchen.