Lemon Butter Pasta with Chicken Recipe

Introduction

This Lemon Butter Pasta with Chicken is a bright and creamy dish perfect for a comforting weeknight dinner. Tender chicken breasts pair beautifully with a luscious lemon butter sauce that clings to linguine, creating a flavorful and satisfying meal.

Ingredients

• 1 lb chicken breasts, sliced in half lengthwise
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons unsalted butter
• 1 lb linguine or other long pasta
• 1/2 cup (1 stick) unsalted butter
• 1 tablespoon garlic paste or 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• Juice of 2 large lemons
• Zest of 1 lemon (from 1 juiced lemon)
• 1 1/4 cups heavy whipping cream
• 1/3 cup reserved pasta water
• 1/2 cup freshly grated parmesan cheese, plus more for topping

Instructions

1. Step 1: Season the chicken breasts on both sides with garlic powder, smoked paprika, kosher salt, and black pepper.
2. Step 2: In a large non-stick skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Once melted, add the chicken breasts and pan-sear for 4-5 minutes per side, until cooked through. Remove the chicken and set aside on a plate.
3. Step 3: Cook the linguine according to package instructions in salted boiling water. Reserve 1/3 cup of pasta water before draining the pasta.
4. Step 4: While the pasta cooks, melt 1/2 cup (1 stick) of unsalted butter in a large skillet over medium heat. Add garlic paste or garlic powder and stir until softened and fragrant.
5. Step 5: Sprinkle in kosher salt and ground white pepper, then add the lemon juice and lemon zest. Stir to combine.
6. Step 6: Pour in the heavy cream, reserved pasta water, and parmesan cheese. Stir well and allow the sauce to simmer on low heat for 2-3 minutes until it becomes bubbly and thickens, resembling an alfredo sauce.
7. Step 7: Add cooked pasta gradually into the lemon butter sauce, tossing gently in batches to coat the noodles evenly without overcrowding the skillet.
8. Step 8: Serve the creamy lemon butter pasta warm alongside the prepared chicken. Sprinkle extra parmesan cheese on top if desired.

Tips & Variations

• Use fresh garlic instead of garlic paste for a more robust flavor if preferred.
• Swap chicken for shrimp or scallops to switch up the protein.
• For a lighter version, substitute half of the heavy cream with whole milk.
• Add a handful of chopped fresh parsley or basil for extra freshness and color.
• Use gluten-free pasta if you need a gluten-free option.

Storage

Store any leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and offer a juicier texture. Adjust the cooking time as needed to ensure they are cooked through.

What can I do if my sauce is too thick?

If the sauce becomes too thick, slowly stir in extra reserved pasta water or a splash of cream until it reaches your desired consistency.

Lemon Butter Pasta with Chicken Recipe

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★★★★★

4.6 from 84 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Lemon Butter Pasta with Chicken is a delightful and creamy dish that combines tender pan-seared chicken breasts with linguine tossed in a zesty lemon butter sauce enriched with garlic, heavy cream, and parmesan cheese. Perfect for a cozy family dinner or special occasion, it balances citrus brightness with rich, savory flavors and a smooth, luscious texture.

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Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb chicken breasts, sliced in half lengthwise
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons unsalted butter

For the Pasta and Sauce

• 1 lb linguine or other long pasta
• 1/2 cup (1 stick) unsalted butter
• 1 tablespoon garlic paste, or 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• Juice of 2 large lemons
• Zest of 1 lemon (from 1 juiced lemon)
• 1 1/4 cups heavy whipping cream
• 1/3 cup reserved pasta water
• 1/2 cup freshly grated parmesan cheese, plus more for topping

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Instructions

1. Season the Chicken: Season both sides of the halved chicken breasts evenly with garlic powder, smoked paprika, kosher salt, and freshly ground black pepper to ensure a flavorful crust.
2. Cook the Chicken: Heat 4 tablespoons of unsalted butter in a large non-stick skillet over medium-high heat. Once melted, add the seasoned chicken and pan-sear each side for 4-5 minutes until the chicken is cooked through and nicely browned. Remove the chicken from the skillet and set aside on a plate to rest.
3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Before draining, reserve 1/3 cup of the starchy pasta water and set aside.
4. Prepare the Lemon Butter Sauce: On a separate burner, melt 1/2 cup unsalted butter in a large skillet over medium heat. Add garlic paste (or garlic powder) and stir until fragrant and softened. Sprinkle in kosher salt and ground white pepper, then stir in the lemon juice and lemon zest to infuse the sauce with bright citrus flavor.
5. Make the Creamy Sauce: Stir in the heavy whipping cream, reserved pasta water, and freshly grated parmesan cheese. Allow the sauce to simmer on low heat for 2-3 minutes until it becomes bubbly and thickens to a creamy, alfredo-like consistency.
6. Toss the Pasta in Sauce: Add cooked pasta into the lemon butter sauce in batches, tossing gently to evenly coat each strand without overcrowding the skillet. This method helps the sauce cling perfectly to the pasta.
7. Serve: Plate the creamy lemon butter pasta alongside the pan-seared chicken breasts. Sprinkle extra freshly grated parmesan cheese on top if desired, and serve warm for a comforting and elegant meal.

Notes

• For best results, use fresh lemons for the juice and zest to achieve a bright, natural flavor.
• Reserving pasta water is important as it contains starch that helps thicken the sauce and allows it to adhere to the pasta better.
• You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
• If you prefer, add chopped fresh parsley or basil on top for added color and freshness.
• For a gluten-free version, substitute pasta with certified gluten-free linguine or spiralized vegetables.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Keywords: lemon butter pasta, chicken pasta recipe, creamy lemon pasta, pan-seared chicken, easy dinner recipe, garlic butter pasta