Description
This Garlic Butter Chicken with Lemon Parmesan Pasta is a delightful and flavorful dish featuring tender, juicy chicken breasts cooked in a rich garlic butter sauce, complemented by creamy lemon-infused Parmesan pasta. The combination of savory garlic, zesty lemon, and fresh herbs creates a comforting yet elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup unsalted butter
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Pasta
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil (for pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water
- 1/4 cup fresh basil, chopped
Instructions
- Heat Oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Season Chicken: Season the chicken breasts with one teaspoon of salt and half a teaspoon of black pepper on both sides.
- Cook Chicken: Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until golden brown and fully cooked through.
- Set Aside Chicken: Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: In the same skillet, add five minced garlic cloves and a quarter teaspoon of crushed red pepper flakes.
- Cook Garlic: Sauté the garlic for 1-2 minutes, or until fragrant, being careful not to burn it.
- Add Butter: Add half a cup of unsalted butter to the skillet and melt it, stirring constantly.
- Add Herbs and Lemon: Once the butter is melted, add one tablespoon of fresh chopped parsley, one tablespoon lemon juice, and one teaspoon lemon zest.
- Combine Sauce: Stir the mixture well to combine the flavors.
- Slice Chicken: Slice the cooked chicken into strips and return it to the skillet, stirring to coat the chicken in the garlic butter sauce.
- Keep Warm: Remove the skillet from heat and set aside to keep warm.
- Boil Pasta Water: Bring a large pot of salted water to a boil over high heat.
- Cook Pasta: Add eight ounces of fettuccine pasta to the boiling water and cook according to package directions until al dente.
- Reserve Pasta Water: Before draining, reserve a quarter cup of pasta water and set aside.
- Drain Pasta: Drain the pasta and return it to the pot.
- Toss Pasta with Oil: Add one tablespoon of olive oil to the pasta and toss to coat the noodles.
- Heat Cream: In a separate saucepan, heat one cup of heavy cream over medium heat.
- Add Cheese: Stir in half a cup of grated Parmesan cheese until melted and the sauce thickens.
- Adjust Sauce: Add reserved pasta water, stirring constantly to adjust sauce consistency as needed.
- Combine Pasta and Sauce: Pour the creamy Parmesan sauce over the pasta and toss until noodles are evenly coated.
- Add Chicken on Top: Arrange the sliced chicken with garlic butter sauce on top of the pasta.
- Garnish: Garnish with a quarter cup of freshly chopped basil and additional parsley if desired.
- Serve: Serve immediately, savoring the blend of garlic butter chicken and creamy lemon Parmesan pasta.
Notes
- For extra heat, add more crushed red pepper flakes according to your spice preference.
- Use freshly grated Parmesan for best flavor and smoother sauce consistency.
- Reserve pasta water carefully to help loosen and adjust the sauce without thinning the flavor.
- Cook chicken just until internal temperature reaches 165°F (74°C) for safe consumption and juiciness.
- This recipe pairs well with a light green salad and crusty bread for a complete meal.
