Description
Lemon Butter Chicken with Creamy Pasta
Ingredients:
For the Chicken:
2 chicken breasts, boneless and skinless
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
For the Pasta:
8 oz spaghetti or fettuccine
Water and salt for boiling
For the Sauce:
2 tbsp butter
3 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
Zest and juice of 1 lemon
Fresh parsley, chopped
Instructions:
Prepare the Chicken:
Season chicken breasts with garlic powder, paprika, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.
Cook the Pasta:
Boil pasta in salted water according to package instructions. Drain and set aside.
Make the Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in chicken broth and let it simmer for 2 minutes.
Stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Cook until the sauce thickens, about 3–4 minutes.
Combine:
Toss the cooked pasta in the sauce until well coated. Adjust seasoning with salt and pepper if needed.
Serve:
Slice the cooked chicken and place it over the creamy pasta. Garnish with fresh parsley and serve with a wedge of lemon.
Enjoy this zesty and creamy delight that’s perfect for a cozy dinner!
Step-by-Step Guide
Follow this detailed sequence for perfect results every time. First, pat your chicken breasts dry with a paper towel; this ensures a good sear. Season them thoroughly. While your skillet heats, begin boiling water for the pasta. Cook the chicken until the internal temperature reaches 165°F, then let it rest on a cutting board. While the pasta cooks, start the sauce in the same skillet to capture the flavorful browned bits. Simmer the sauce until it coats the back of a spoon. Finally, combine pasta and sauce, then top with the sliced, rested chicken.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Consider a simple arugula salad with a lemon vinaigrette to complement the citrus notes. For a vegetable side, steamed asparagus or roasted broccoli work wonderfully. To elevate the presentation, serve in a shallow bowl, garnish with extra parsley, lemon zest, and a sprinkle of red pepper flakes for a touch of heat. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, is the perfect beverage pairing.
How-to Summary
In short: Season and pan-sear chicken breasts until cooked through. Boil pasta. In the same pan, create a sauce by sautéing garlic in butter, adding broth, then cream, Parmesan, and lemon. Thicken the sauce, toss with the drained pasta, and top with sliced chicken. Garnish and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs add more flavor. Adjust cooking time to ensure they reach 165°F internally, and you may need to render the skin for extra crispiness.
How can I make this dish less heavy?
Substitute half-and-half or whole milk for the heavy cream, though the sauce will be thinner. You can also use a lighter pasta like angel hair or zucchini noodles.
My sauce is too thin. How do I thicken it?
Let it simmer for a few more minutes to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I prepare any components ahead of time?
You can season the chicken and grate the cheese ahead. The sauce is best made fresh, as reheating can cause it to separate.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Adding Lemon Juice Too Early: Adding it with the cream can cause curdling. Add it at the end, off the direct heat, for the brightest flavor.
- Using Pre-Grated Parmesan: These products contain anti-caking agents that prevent smooth melting. Always grate fresh Parmesan cheese.
- Crowding the Pan: If your skillet is too small, cook the chicken in batches. Overcrowding steams the chicken instead of searing it.
- Not Tasting for Seasoning: Always taste the sauce after combining with the pasta and adjust salt, pepper, or lemon juice as needed.
Conclusion
This Lemon Butter Chicken with Creamy Pasta is a restaurant-quality meal that is deceptively simple to make at home. The key lies in the technique: building layers of flavor by using one pan and balancing the rich, creamy sauce with the bright acidity of fresh lemon. By following the detailed steps and avoiding common pitfalls, you can create a consistently impressive and delicious dinner that is sure to become a weeknight favorite. Enjoy the process and the delightful result.