Garlic Butter Chicken Recipe with a Lemon Parmesan Twist

Why You’ll Love This Garlic Butter Chicken

Are you tired of the same old weeknight dinner routine? Do you find yourself asking, “What can I make that’s quick, delicious, and impressive enough for guests?” If so, you’re in the right place! This Garlic Butter Chicken recipe, perfectly complemented by a zesty Lemon Parmesan Pasta, is the answer to your culinary prayers. It’s a dish that balances rich, savory chicken with bright, tangy pasta, creating a symphony of flavors that will have everyone asking for seconds. Imagine tender, juicy chicken bathed in a decadent garlic butter sauce, served alongside al dente pasta tossed with tangy lemon and sharp parmesan. This recipe is designed for busy weeknights, requiring minimal fuss but delivering maximum flavor. It’s the perfect way to elevate your everyday meals and transform dinner into a delightful experience.

Ingredients for Garlic Butter Chicken and Lemon Parmesan Pasta

Gather your ingredients for a truly sensational meal. We’ve aimed for common pantry staples, but also included some ideas for substitutions to suit your needs and preferences.

For the Garlic Butter Chicken:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Thighs offer extra moisture and flavor, while breasts are leaner. Cut into bite-sized pieces for even cooking.
• 4 tablespoons Unsalted Butter: This forms the luscious base of our sauce. Substitution: Use ghee for a nuttier flavor or a good quality oil blend if dairy-free, though you’ll miss some richness.
• 4-6 cloves Garlic, minced: The star of the show! Adjust to your garlic love. Freshly minced is best for maximum impact.
• 1 teaspoon Dried Italian Seasoning: A blend of oregano, basil, thyme, and rosemary for aromatic depth.
• ½ teaspoon Red Pepper Flakes (optional): For a subtle hint of heat that cuts through the richness.
• ½ cup Chicken Broth: To create a sauce consistency. Substitution: Vegetable broth or water can be used, but chicken broth adds more savory notes.
• ¼ cup Heavy Cream (optional, for extra richness): Makes the sauce incredibly velvety. Substitution: Coconut milk (full fat) for dairy-free, or omit for a lighter sauce.
• 2 tablespoons Fresh Parsley, chopped: For a burst of freshness and color.
• Salt and freshly ground Black Pepper: To taste, essential for bringing out all the flavors.

For the Lemon Parmesan Pasta:

• 8 oz Pasta: Linguine, fettuccine, or spaghetti work beautifully. Choose your favorite!
• 2 tablespoons Olive Oil: To sauté aromatics and coat the pasta. Use a good quality extra virgin olive oil for best flavor.
• 2 cloves Garlic, minced: Complementing the garlic in the chicken sauce.
• Zest of 1 Lemon: This is where the bright, zesty flavor comes in. Use a microplane for fine zest.
• 2 tablespoons Fresh Lemon Juice: Adds that essential tangy pucker.
• ½ cup Grated Parmesan Cheese: Adds a nutty, salty, umami punch. Reserve some for garnish. Substitution: Pecorino Romano for a sharper, saltier flavor, or nutritional yeast for a dairy-free cheesy flavor.
• ¼ cup Reserved Pasta Water: Crucial for emulsifying the sauce and coating the pasta.

Timing is Everything

This recipe is designed for efficiency without sacrificing flavor. On average, most garlic butter chicken recipes can take anywhere from 30-45 minutes. This version is optimized to be on your table in under 45 minutes, perfect for a satisfying meal any night of the week.

Step-by-Step Instructions

Step 1: Prep the Chicken

Pat your chicken pieces dry with paper towels. This is a small but crucial step that helps achieve a beautiful sear. Season generously with salt and freshly ground black pepper. If using chicken breasts, consider pounding them slightly to an even thickness for consistent cooking.

Step 2: Create the Garlic Butter Sauce

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced garlic (4-6 cloves) and sauté for about a minute until fragrant, being careful not to burn it. Stir in the Italian seasoning and red pepper flakes (if using). Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Step 3: Sear the Chicken

While the sauce base simmers, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons of butter (or a neutral oil if you prefer). Once hot, add the seasoned chicken pieces in a single layer. Cook for about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

Step 4: Cook the Pasta

While the chicken is searing or resting, bring a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to package directions until al dente. Before draining, reserve at least ½ cup of the starchy pasta water. Drain the pasta well.

Step 5: Finish the Sauce and Combine

Return the skillet with the garlic broth mixture to medium heat. If you’re using heavy cream, stir it in now until the sauce is smooth and slightly thickened. Add the seared chicken back into the skillet and toss to coat it in the sauce. In the pan used for searing (or a clean large bowl), add the cooked pasta, olive oil, minced garlic (2 cloves), lemon zest, lemon juice, grated Parmesan cheese, and ¼ cup of the reserved pasta water. Toss vigorously until the pasta is well coated in a glossy sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.

Step 6: Garnish and Serve

To serve, you can either toss the chicken with the pasta, or serve the chicken directly over the pasta. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately and enjoy the delightful explosion of flavors!

Nutritional Snapshot

Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: ~550-700 per serving (depending on chicken cut and cream inclusion)
• Protein: ~35-45g
• Fat: ~30-45g (with cream and butter)
• Carbohydrates: ~40-50g (from pasta)
• Sodium: Varies based on broth and cheese used.

Healthier Swaps for a Lighter Dish

Looking to lighten things up without sacrificing flavor? Try these smart substitutions:

• Chicken Breasts: Opt for chicken breasts over thighs for a leaner protein.
• Reduced Butter/Oil: Use just 2 tablespoons of butter and a light drizzle of olive oil for searing.
• Omit Cream: The sauce is still delicious and has a good coating consistency without heavy cream, relying on pasta water and lemon juice for emulsification.
• Whole Wheat Pasta: Swap regular pasta for whole wheat for added fiber and nutrients.
• Leaner Cheese: Use reduced-fat Parmesan or a smaller amount.

Serving Suggestions

This Garlic Butter Chicken with Lemon Parmesan Pasta is a complete meal on its own, but it also pairs wonderfully with a simple side salad dressed with a light vinaigrette, steamed asparagus, or crusty bread to soak up any extra sauce.

Common Mistakes to Avoid

• Overcrowding the Pan: This leads to steaming instead of searing, resulting in pale, less flavorful chicken. Cook in batches!
• Burning the Garlic: Burnt garlic is bitter and will ruin the entire dish. Keep the heat mild and watch it closely.
• Forgetting to Reserve Pasta Water: This starchy liquid is key to a silky, emulsified sauce that clings beautifully to the pasta.
• Not Tasting and Adjusting: Always taste your sauce and pasta before serving. Does it need more salt? Pepper? A squeeze of lemon? Adjust as needed!

Storing Your Lemon Parmesan Chicken

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to revive the sauce, or microwave; be careful not to overcook the chicken.

Enjoy Your Garlic Butter Chicken!

This Garlic Butter Chicken with Lemon Parmesan Pasta is more than just a recipe; it’s an experience. It’s a testament to how simple ingredients, when combined with a little technique and love, can create something truly extraordinary. Whether you’re looking for a quick weeknight dinner that feels special or a crowd-pleasing dish for a gathering, this recipe is sure to become a favorite. Don’t hesitate to make it your own by adding your favorite herbs or vegetables. Give it a try and let us know how it turns out in the comments below!

Frequently Asked Questions

Garlic Butter Chicken with Lemon Parmesan Pasta

• Author: Chef Sara

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Description

This dish combines tender, golden chicken bites with a creamy, zesty Parmesan pasta. The garlic butter and lemon infuse the chicken with vibrant flavor, while the rich pasta balances it out for a perfect weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1lb boneless, skinless chicken breast, cut into bite-sized piecesSalt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Salt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• ½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• ½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• 3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• 3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Zest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• 8 ozlinguine2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• 2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• Salt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ½ tspgarlic powderFresh parsley, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. 1️⃣Prepare the chicken:
2. Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
3. Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
4. 2️⃣Add garlic and lemon:
5. Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
6. Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
7. 3️⃣Cook the pasta:
8. While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
9. 4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
10. In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.
11. Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
12. 5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
13. Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.
14. 6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
15. Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.

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Notes

Chicken alternative:Swap the chicken for shrimp for a seafood twist on this recipe.Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.