Lemon Butter Pasta with Chicken Recipe
Introduction
This Lemon Butter Pasta with Chicken is a bright and creamy dish perfect for a weeknight dinner or special occasion. The tangy lemon butter sauce complements tender seared chicken and silky pasta for a satisfying meal everyone will love.
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 cup heavy whipping cream
- 1/3 cup reserved pasta water
- 1/2 cup freshly grated parmesan cheese, plus more for topping
Instructions
- Step 1: Season the sliced chicken breasts on both sides with garlic powder, smoked paprika, kosher salt, and fresh ground black pepper.
- Step 2: In a large non-stick skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Once melted, pan-sear the chicken breasts for about 4-5 minutes on each side, or until fully cooked. Remove the chicken and set aside on a plate.
- Step 3: Boil the linguine according to package directions, adding salt to the water. Once cooked, reserve 1/3 cup of the pasta water before draining.
- Step 4: In a large skillet over medium heat, melt 1/2 cup unsalted butter. Add the garlic paste (or garlic powder) and stir until softened and fragrant.
- Step 5: Sprinkle in kosher salt and ground white pepper, then add the lemon juice and lemon zest. Stir to combine.
- Step 6: Stir in the heavy cream, reserved pasta water, and freshly grated parmesan cheese. Allow the sauce to simmer gently on low heat for 2-3 minutes until it becomes bubbly and thickens, resembling an Alfredo sauce.
- Step 7: Add the cooked pasta to the lemon butter sauce in batches, tossing gently to coat each portion evenly without overcrowding the pan.
- Step 8: Serve the pasta warm alongside the seared chicken breasts. Sprinkle additional parmesan cheese on top if desired.
Tips & Variations
- Use fresh garlic instead of garlic paste for a more pronounced garlic flavor.
- Substitute chicken with shrimp or scallops for a seafood twist.
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- Add fresh herbs like parsley or basil at the end for extra freshness.
Storage
Store leftover pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with most long pasta types like fettuccine, spaghetti, or tagliatelle. Just adjust cooking time based on the pasta used.
How do I know when the chicken is cooked through?
Chicken breasts should be cooked until the internal temperature reaches 165°F (75°C) and no longer pink inside. Searing for 4-5 minutes per side usually achieves this.
PrintLemon Butter Pasta with Chicken Recipe
A creamy and tangy Lemon Butter Pasta served with perfectly pan-seared chicken breasts. This dish combines zesty lemon flavor with a rich butter and cream sauce, tossed with linguine and topped with freshly grated Parmesan cheese for a comforting yet refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
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 the chicken breasts on both sides with garlic powder, smoked paprika, kosher salt, and freshly ground black pepper to evenly coat and enhance flavor.
- Cook the Chicken: Heat 4 tablespoons of unsalted butter in a large non-stick skillet over medium-high heat. Once melted and hot, add the chicken breasts and pan-sear them for 4-5 minutes on each side until fully cooked through and golden brown. Remove the cooked chicken from the skillet and set aside on a plate.
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/3 cup of the starchy pasta water before draining the pasta.
- Prepare the Lemon Butter Sauce: In a large skillet over medium heat, melt 1/2 cup unsalted butter. Add garlic paste (or garlic powder) and stir until the garlic is softened and fragrant, about 1-2 minutes. Sprinkle in kosher salt and ground white pepper, then add the lemon juice and lemon zest. Stir to combine the flavors.
- Finish the Sauce: Slowly stir in the heavy whipping cream, reserved pasta water, and freshly grated Parmesan cheese into the lemon butter mixture. Reduce the heat to low and let the sauce simmer gently for 2-3 minutes until it becomes bubbly and thickens, resembling a creamy Alfredo sauce.
- Toss Pasta in Sauce: Add the drained linguine into the skillet with the lemon butter sauce in batches, tossing gently to evenly coat the pasta without overcrowding the pan. Ensure all the pasta is well coated with the luscious, creamy sauce.
- Serve and Garnish: Plate the pasta alongside the pan-seared chicken breasts. Sprinkle additional freshly grated Parmesan cheese over the top if desired, and serve immediately while warm and flavorful.
Notes
- Be sure to reserve some pasta water as it helps to loosen and emulsify the sauce, creating a smooth texture.
- Adjust seasoning with salt and pepper as needed before serving.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Leftover pasta can be gently reheated with a splash of cream or butter to retain creaminess.
Keywords: Lemon Butter Pasta, Chicken Pasta, Creamy Lemon Pasta, Pan-seared Chicken, Italian Comfort Food
