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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
