Garlic Butter Chicken Pasta (Printer-Friendly)

Tender chicken and pasta in a creamy garlic butter and lemon 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 (about 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. Season generously with salt and pepper on both sides for even flavor and better browning.
02 - Melt 2 tablespoons butter in a large skillet over medium-high heat. When foaming, add chicken cutlets. Cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Avoid overcrowding and transfer cooked chicken to a plate, tenting with foil to rest.
03 - Reduce heat to medium, add remaining 2 tablespoons butter to the skillet. Once melted, sauté minced garlic for 30-45 seconds until fragrant without browning. Stir in Italian herbs and optional red pepper flakes. Add lemon juice, scraping pan bottom to deglaze and capture flavor.
04 - Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until al dente, about 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 form a smooth, silky sauce coating each strand.
06 - Slice rested chicken into strips. Toss some chicken with pasta and arrange remaining pieces on top. Drizzle garlic butter sauce over entire dish. Garnish with parsley, reserved Parmesan, and additional black pepper as desired.

# Extra Suggestions:

01 - Patting chicken dry before seasoning significantly improves browning and flavor development.
02 - Using reserved pasta water emulsifies the sauce, enhancing texture and flavor adhesion.
03 - Allowing chicken to rest retains moisture, improving juiciness.

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