Print

Lemon Butter Pasta with Chicken Recipe

Print Recipe

★★★★★

4.9 from 530 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zarameals.com/lemon-butter-pasta-with-chicken-recipe/