Garlic Butter Chicken Pasta (Printer-Friendly)

Tender chicken meets lemon parmesan pasta in a silky garlic butter sauce. Ready in 40 minutes.

# What You'll Need:

→ Garlic Butter Chicken

01 - 1.5 pounds boneless skinless chicken breasts, sliced into cutlets
02 - 4 tablespoons unsalted butter, divided
03 - 6 cloves garlic, minced (approximately 2 tablespoons)
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon red pepper flakes (optional)
06 - 2 tablespoons fresh lemon juice
07 - Salt and freshly ground black pepper, to taste
08 - 2 tablespoons fresh parsley, chopped

→ Lemon Parmesan Pasta

09 - 12 ounces fettuccine or linguine pasta
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon
12 - ¾ cup freshly grated Parmesan cheese
13 - ¼ cup reserved pasta cooking water
14 - 2 tablespoons heavy cream
15 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Pat chicken cutlets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add chicken cutlets without overcrowding and cook 4-5 minutes per side until golden and internal temperature reads 165°F. Transfer to a plate and tent with foil to rest.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Once melted, sauté minced garlic 30-45 seconds until fragrant without browning. Stir in Italian herbs and optional red pepper flakes. Pour in fresh lemon juice, scraping pan bottom to deglaze and capture browned bits.
04 - Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions for al dente texture (9-11 minutes). Reserve ¼ cup pasta water before draining.
05 - Return drained pasta to pot. Stir in olive oil, lemon zest, most Parmesan cheese (reserve 2 tablespoons for garnish), reserved pasta water, and heavy cream. Mix thoroughly to create a silky, emulsified sauce.
06 - Slice rested chicken into strips. Toss part of the chicken with pasta and arrange remaining pieces atop. Spoon garlic butter sauce over the dish, then garnish with fresh parsley, reserved Parmesan, and additional black pepper if desired.

# Extra Suggestions:

01 - Allow chicken to rest for 5 minutes after cooking to retain juiciness.
02 - Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F.
03 - Reserve pasta water to help emulsify the sauce for optimal texture.

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