Garlic Butter Chicken Pasta

This Garlic Butter Chicken with Lemon Parmesan Pasta turns simple ingredients into a restaurant-quality meal you can make in less than 40 minutes. It pairs juicy, tender chicken with a rich garlic butter sauce and a bright, creamy lemon pasta that feels both indulgent and fresh. Whether you are cooking for a busy weeknight or an easy weekend dinner, this recipe delivers a flavorful and satisfying dish everyone will love.

I remember making this for a family gathering when I was short on time but wanted something impressive. Everyone asked for seconds and even the picky eaters went back for more.

Ingredients

• Chicken breasts: cut into thin cutlets, cook quickly and evenly for juicy results
• Unsalted butter: gives the sauce a creamy, rich foundation
• Fresh garlic: essential for bright, fragrant flavor
• Dried Italian herbs: add classic Mediterranean notes look for a good blend with oregano and basil
• Fresh lemon juice: adds brightness and balances the richness, use fresh lemons for best taste
• Parsley: fresh garnish that brings a pop of color and mild herbiness
• Fettuccine or linguine pasta: long ribbon noodles hold the sauce beautifully
• Olive oil: enriches the pasta with a smooth mouthfeel, choose extra virgin for quality
• Parmesan cheese: freshly grated is best as it melts smoothly into the sauce
• Heavy cream: enriches the pasta sauce and helps bind flavors
• Salt and freshly ground black pepper: essential for seasoning throughout

Instructions

Prepare the Chicken:

Season both sides of the chicken cutlets generously with salt and pepper. Pat dry first to help them brown better. If your chicken breasts are thick, slice horizontally to create thinner pieces that cook more evenly and faster.

Cook the Chicken:

Melt 2 tablespoons of unsalted butter in a large skillet over medium high heat. When the butter is foamy but has not browned, add the chicken in a single layer. Cook for about 4 to 5 minutes on each side until golden and cooked through (internal temperature should reach 165 degrees Fahrenheit). Avoid crowding the pan by working in batches if necessary. Once done, remove the chicken and tent with foil to keep warm.

Prepare the Garlic Sauce:

Reduce the heat to medium and add the remaining butter to the same skillet. When melted, add the minced garlic and sauté for 30 to 45 seconds until fragrant but not browned. Stir in the dried Italian herbs and red pepper flakes if using. Pour in the fresh lemon juice and carefully scrape the pan bottom to lift any tasty browned bits—this step infuses the sauce with extra flavor.

Cook the Pasta:

While the chicken cooks, bring a large pot of heavily salted water to a rolling boil. The water should taste like seawater to season the pasta thoroughly. Add the pasta and cook according to the package directions until al dente, usually about 9 to 11 minutes. Before draining, reserve a quarter cup of the starchy pasta cooking water.

Finish the Pasta:

Drain the pasta and immediately return it to the pot. Stir in the olive oil, lemon zest, and most of the Parmesan cheese, leaving some for garnish. Add the reserved pasta water and heavy cream, stirring well to create a silky, cohesive sauce that clings beautifully to each noodle.

Combine and Serve:

Slice the rested chicken into strips. Toss some of the sliced chicken into the pasta and layer the rest on top when plating. Spoon the garlic butter sauce over everything. Garnish with chopped fresh parsley, the remaining Parmesan cheese, and a crack of black pepper. Serve warm and enjoy.

My favorite ingredient is the fresh lemon juice. It brings so much brightness that cuts through the richness and really lifts the whole dish. I remember my first attempt without lemon—it was tasty but flat. Adding lemon was a game changer that turned a good meal into a memorable one.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Before reheating, add a little water or chicken broth to maintain moisture. This dish also freezes well divide into individual portions and freeze for up to two months. Thaw overnight in the fridge before warming.

Ingredient Substitutions

Try chicken thighs instead of breasts if you want juicier, more flavorful meat. Gluten-free pasta works perfectly if you need a wheat alternative. For dairy-free versions, swap butter for plant-based butter and use vegan Parmesan. Fresh thyme or basil can stand in for parsley without changing the flavor too much.

Serving Suggestions

Pair this pasta with a simple arugula salad tossed in lemon juice and olive oil for a refreshing contrast. Roasted cherry tomatoes add a pop of color and sweetness that complements the garlic butter beautifully. A crisp glass of white wine such as Pinot Grigio or unoaked Chardonnay elevates the meal effortlessly.

This dish is quick to make and delivers restaurant-quality flavor. Bright lemon and rich Parmesan make a perfect, balanced weeknight meal.

Common Recipe Questions

→ How do I know when the chicken is cooked properly?

Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should be opaque and firm with clear juices.

→ Can I substitute chicken thighs for breasts?

Yes, chicken thighs add extra juiciness and flavor while still cooking well in this dish.

→ What pasta works best with this sauce?

Long, flat pastas like fettuccine or linguine capture the sauce well, enhancing every bite.

→ Is it necessary to reserve pasta cooking water?

Yes, adding reserved pasta water helps emulsify the sauce, creating a smoother and creamier texture.

→ How can I avoid burning the garlic butter sauce?

Sauté the garlic on medium heat just until fragrant, about 30-45 seconds, to prevent bitterness.

→ Are there dairy-free alternatives to this dish?

Use plant-based butter and vegan Parmesan, plus substitute cashew cream or olive oil to keep it creamy without dairy.