Garlic Butter Chicken with Lemon Parmesan Pasta

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Description
This dish is a crave-worthy combo of seared garlic butter chicken thighs (or breasts) served over lemony, parmesan-kissed pasta. It’s rich and comforting with just the right amount of brightness from fresh lemon juice and zest. Perfect for weeknights, but fancy enough for guests.

Origin
A modern American-Italian inspired comfort meal, this dish combines classic butter garlic chicken with pasta tossed in a creamy, lemony parmesan sauce — a trending favorite in online food communities and cozy kitchens everywhere.

Ingredients with Quantities

For the Garlic Butter Chicken:

  • 1 ½ lbs boneless, skinless chicken thighs or breasts
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh parsley or basil (optional, for garnish)

For the Lemon Parmesan Pasta:

  • 8 oz spaghetti or linguine
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tbsp)
  • Salt and black pepper, to taste
  • ½ cup reserved pasta water (as needed for consistency)
  • Extra parmesan and lemon wedges for serving

Optional Ingredients

  • Crushed red pepper flakes (for heat)
  • Spinach or arugula (stirred into the pasta at the end)
  • Capers (for briny balance)
  • Grilled asparagus or roasted cherry tomatoes (on the side)

Instructions

  1. Cook the pasta: Boil water in a large pot, salt it well, and cook the pasta until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
  2. Season the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
  3. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 4–6 minutes per side (depending on thickness), until golden brown and cooked through. Remove and set aside.
  4. Make garlic butter sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1–2 minutes until fragrant (but not browned).
  5. Return chicken: Add the chicken back into the pan and spoon the garlic butter over the top. Turn off heat and let it rest while making the pasta.
  6. Make lemon parmesan sauce: In a saucepan or skillet, melt butter and sauté garlic for 30 seconds. Stir in cream, then whisk in lemon juice, zest, salt, pepper, and parmesan cheese. Let simmer for 2–3 minutes until creamy. Add cooked pasta and toss to coat. Use reserved pasta water to loosen sauce if needed.
  7. Plate it up: Serve lemon parmesan pasta on a plate or shallow bowl. Top with garlic butter chicken and a sprinkle of fresh parsley or basil. Add extra cheese or lemon wedges if desired.

Tips for Success
Use freshly grated parmesan for the creamiest sauce (pre-shredded won’t melt as smoothly). Don’t overcook the garlic — it should be fragrant, not bitter. Let the chicken rest before slicing for max juiciness. Adjust lemon to taste — more zest for tang, more juice for brightness.

Recommendations
Pair with a simple side salad, crusty bread, or roasted vegetables. This dish goes great with white wine (like Pinot Grigio or Chardonnay) or sparkling water with lemon. For meal prep, store sauce and chicken separately and reheat gently to avoid curdling.

Nutrition per serving (based on 4 servings, approximate)
Calories: 620
Fat: 38g
Saturated Fat: 20g
Carbohydrates: 35g
Protein: 40g
Sugar: 2g
Fiber: 2g
Sodium: 550mg

Want a gluten-free or low-carb pasta swap (like zoodles or chickpea pasta)? Or a one-pan version? Just let me know — I’ve got tweaks for every vibe!

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