Garlic Butter Chicken Pasta

This Garlic Butter Chicken with Lemon Parmesan Pasta transforms simple pantry ingredients into a richly flavored, satisfying meal in under 40 minutes. It's perfect for busy weeknights when you want something quick yet impressive enough to serve to guests. The tender chicken cutlets pair beautifully with the silky, lemony pasta coated in a fragrant garlic butter sauce.

I first made this recipe on a hectic weeknight when nothing simple sounded good, and it instantly became a family favorite. Now it's a goto recipe when I want that restaurant quality feeling without the fuss.

Ingredients

• Boneless skinless chicken breasts: sliced into cutlets for faster, even cooking and tender results
• Unsalted butter: divided to build layers of buttery flavor while controlling richness
• Minced garlic: for the aromatic base that infuses the whole dish with warmth and depth
• Dried Italian herbs: add earthiness and complexity choose a quality blend for best results
• Red pepper flakes: optional but add a subtle heat that brightens the butter sauce
• Fresh lemon juice: brightens and balances the richness with acidity
• Fresh parsley: chopped for a fresh herbaceous finish
• Fettuccine or linguine pasta: provides long strands that hold the sauce beautifully select highquality dried pasta for firm al dente texture
• Olive oil: lends smoothness and richness to the pasta
• Lemon zest: adds concentrated citrus fragrance and flavor
• Freshly grated Parmesan cheese: melts best in the sauce and adds savory umami notes
• Heavy cream: makes the sauce luxuriously creamy without overpowering the garlic and lemon
• Salt and freshly ground black pepper: for essential seasoning and balancing flavors

Instructions

Prepare the Chicken:

Season both sides of the chicken cutlets generously with salt and pepper. Pat them dry before seasoning to promote better browning and prevent steaming. If your chicken breasts are thick, slice them horizontally to make thinner cutlets for even cooking.

Cook the Chicken:

Melt 2 tablespoons of butter in a large skillet over mediumhigh heat. When the butter is foaming but not browned, add the chicken cutlets carefully in a single layer. Cook undisturbed for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Work in batches if necessary to avoid crowding which will cause the chicken to steam instead of sear. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm and retain juices.

Prepare the Garlic Sauce:

Reduce the heat to medium in the same skillet and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 to 45 seconds, stirring constantly, until fragrant but not browned to avoid bitterness. Stir in the Italian herbs and optional red pepper flakes. Pour in the fresh lemon juice while scraping the browned bits off the bottom of the pan. This deglazing step unlocks concentrated savory flavors that deepen the sauce.

Cook the Pasta:

While the chicken cooks, bring a large pot of heavily salted water to a rolling boil. Salt it generously so the water tastes like seawater which seasons the pasta from within. Add the pasta and cook according to package directions until al dente usually 9 to 11 minutes. Reserve ¼ cup of the starchy pasta water before draining the pasta.

Finish the Pasta:

Return the drained pasta immediately to the pot. Add the olive oil, lemon zest, and most of the Parmesan cheese, reserving some for garnish. Pour in the reserved pasta water and heavy cream and stir vigorously to create a smooth, silky sauce that clings to each strand. The starch in the pasta water acts as a natural emulsifier giving the sauce a glossy texture that cream alone can't achieve.

Combine and Serve:

Slice the rested chicken into strips. Toss a portion of chicken with the pasta and arrange the remaining slices on top of the serving dish. Pour the garlic butter sauce over everything and sprinkle with chopped parsley, reserved Parmesan, and freshly ground black pepper for the finishing touch.

The fresh garlic and lemon are my favorite elements of this recipe. They brighten the dish while the butter creates a lovely richness. One memorable family moment is when my kids first tried this pasta and declared it the best chicken dish ever, requesting it for birthday dinners from then on.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. Reheat gently on the stove over low heat or in the microwave with a tablespoon of water or broth to keep the pasta saucy. Freeze individual portions for convenient meal prep; thaw overnight in the fridge before reheating. Keep fresh parsley in a glass of water in the fridge to preserve it for more than a week.

Ingredient Substitutions

Chicken thighs work beautifully as a juicier alternative to breasts just adjust cooking time accordingly. For a dairyfree version use plantbased butter and vegan Parmesan and swap heavy cream for cashew cream. Glutenfree pasta options like chickpea or rice pasta will maintain texture without gluten. Fresh thyme or basil can replace parsley for a different herbaceous note.

Serving Suggestions

Pair this dish with a crisp arugula salad just dressed with lemon juice and olive oil for lightness. Roasted cherry tomatoes add sweet bursts of color and flavor. A chilled white wine such as Pinot Grigio or unoaked Chardonnay complements the richness perfectly. Serve with warm crusty bread for soaking up every last drop of that buttery garlic sauce.

Serve immediately with extra Parmesan and lemon wedges for brightness. Enjoy a comforting restaurant quality meal at home.

Common Recipe Questions

→ Can I prepare this dish ahead of time?

Yes, cook chicken and pasta separately, refrigerate for up to 24 hours. Reheat pasta with water or broth, warm chicken before serving.

→ How do I ensure the chicken is cooked perfectly?

Use a meat thermometer aiming for 165°F or look for firm, opaque meat with clear juices to confirm doneness.

→ Is fresh-grated Parmesan better than pre-grated?

Fresh-grated Parmesan melts smoother and has better flavor since pre-grated often contains anti-caking additives.

→ What pasta shapes work best here?

Long ribbons like fettuccine, linguine, or spaghetti hold the sauce well and provide ideal surface area for flavor.

→ Are there dairy-free alternatives for this dish?

Yes, substitute butter with olive oil and nutritional yeast, and replace cream with cashew cream, maintaining the lemon brightness.