Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

Ingredients

For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
Juice of 1 lemon (about 2 tbsp)
Zest of ½ lemon
½ teaspoon paprika (optional, for color & flavor)
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:
200g (7 oz) fettuccine, linguine, or spaghetti
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon Italian seasoning (optional)
Fresh parsley or basil, for garnish

Directions

Bring a large pot of salted water to a boil.

Add pasta and cook according to package instructions until al dente.

Reserve ½ cup of pasta water, then drain and set aside.

Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and paprika.

Heat olive oil and butter in a skillet over medium-high heat.

Add chicken breasts and cook for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C).

In the last 2 minutes, add garlic, lemon juice, and zest to the pan. Baste chicken with the buttery sauce for extra flavor.

Remove chicken from the skillet, cover, and keep warm.

In the same skillet, melt 2 tablespoons of butter.

Add garlic and sauté for about 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese gradually until smooth and creamy.

Season with salt, pepper, and Italian seasoning.

Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

Slice the chicken and place it on top of the creamy Parmesan pasta.

Drizzle with extra lemon garlic butter from the pan.

Garnish with fresh parsley or basil.

Serve hot with garlic bread or a fresh side salad.