Garlic Butter Chicken Recipe with a Lemon Parmesan Twist
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Table of Contents
Garlic Butter Chicken Recipe with a Lemon Parmesan Twist
Looking for a Weeknight Dinner Hero?
Do you find yourself staring into the fridge at 5 PM, dreading the “what’s for dinner?” question and wishing for a delicious, impressive meal that doesn’t require hours of prep? You’re not alone! Busy lives demand quick, satisfying solutions. That’s precisely where this Garlic Butter Chicken with a Lemon Parmesan Twist shines. It’s a recipe designed to impress your taste buds and your family, all while keeping your weeknights manageable. The combination of tender, flavorful chicken bathed in a rich, garlicky butter sauce, served alongside bright, creamy lemon parmesan pasta, is a match made in culinary heaven. We’re talking about a dish that brings restaurant-quality flavor right into your home kitchen, often in under an hour. This recipe is the answer to those weeknight dinner dilemmas, offering a perfect balance of savory, tangy, and cheesy goodness that will have everyone asking for seconds.
Ingredients That Sing Together
The magic of this dish lies in its simple, yet impactful ingredients. We aim for freshness and depth of flavor in every component. Feel free to adjust to your palate’s delight!
For the Garlic Butter Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs: Choose tender, juicy cuts. Thighs offer more moisture, breasts are leaner. For a smoother sear, ensure they are about 1-inch thick.
- 2 tablespoons olive oil: A foundational fat for searing.
- 4 tablespoons unsalted butter: The soul of our sauce! Use good quality butter for the best flavor.
- 6-8 cloves garlic, minced: The star! We want generous, aromatic garlic. Adjust to your love for garlic.
- 1/2 cup chicken broth: Adds liquid and savory notes to the sauce. Low-sodium is a good choice.
- 1/4 cup heavy cream: For that luxurious, creamy finish.
- 2 tablespoons fresh lemon juice: A bright, zesty counterpoint to the richness.
- 2 tablespoons chopped fresh parsley: For a pop of color and freshness. Cilantro can be an adventurous substitute.
- Salt and freshly ground black pepper: To taste. Don’t be shy with the pepper!
- Optional: Red pepper flakes: For a subtle kick.
For the Lemon Parmesan Pasta:
- 8 ounces pasta: Fettuccine, linguine, or spaghetti work beautifully. Use your favorite shape!
- 1 tablespoon olive oil: To coat the pasta.
- 1/2 cup grated Parmesan cheese: Freshly grated is key for meltability and flavor.
- 1 tablespoon butter: To enrich the pasta.
- 1 tablespoon fresh lemon juice: Enhances the brightness.
- Salt: For seasoning the pasta water.
The Clock is Ticking (But Not Too Much!)
15 minutes
25 minutes
40 minutes
This recipe is designed for efficiency. While the average weeknight dinner can take upwards of an hour, this Garlic Butter Chicken with Lemon Parmesan Pasta is ready in just 40 minutes from start to finish. This makes it an ideal candidate for busy evenings when time is of the essence.
Crafting Culinary Bliss: Step-by-Step
Step 1: Prep the Chicken
Let’s get our star protein ready. If your chicken breasts are thick, consider slicing them horizontally to create thinner cutlets for more even cooking. Pat them thoroughly dry with paper towels – this is crucial for achieving a beautiful golden-brown sear. Season generously on both sides with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a little heat. Set aside while you prepare other components.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken in the hot skillet, ensuring not to overcrowd the pan (you may need to cook in batches). Sear for about 4-6 minutes per side, until deeply golden brown and cooked through. The exact time will depend on the thickness of your chicken. Once cooked, remove the chicken from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm.
Step 3: Make the Garlic Butter Sauce
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it – burnt garlic is a flavor killer! Pour in the chicken broth and scrape up any browned bits from the bottom of the pan; this is where a lot of flavor resides. Let it simmer for about 2 minutes to slightly reduce. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Let the sauce thicken slightly, about another 2-3 minutes. Stir in most of the fresh parsley, reserving some for garnish.
Step 4: Build the Lemon Parmesan Pasta
While the sauce is simmering, cook your pasta according to package directions in well-salted boiling water. Drain the pasta, reserving about 1/2 cup of the starchy pasta water. Return the drained pasta to the pot (or to the skillet with the sauce if there’s room). Add the tablespoon of olive oil, butter, lemon juice, and grated Parmesan cheese. Toss everything together until the pasta is well coated and the cheese is melted and creamy. Add a splash of the reserved pasta water if needed to achieve a silky consistency.
Step 5: Combine and Serve
Return the seared chicken to the skillet with the garlic butter sauce. Spoon the sauce over the chicken to warm and coat it. Serve the Garlic Butter Chicken immediately alongside or on top of the Lemon Parmesan Pasta. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Enjoy this delightful, flavor-packed meal!
Nutritional Snapshot
While individual ingredients and portion sizes can vary, here’s a general estimate for one serving of this Garlic Butter Chicken with Lemon Parmesan Pasta:
- Calories: Approximately 550-650 kcal
- Protein: Around 35-45g
- Fat: Approximately 30-40g (with saturated fat depending on butter/cream choice)
- Carbohydrates: Around 40-50g (pasta dependent)
- Fiber: 3-5g
- Sodium: Varies greatly based on added salt and broth used.
Note: These are estimates. For precise calculations, it’s best to use a nutrition calculator with your specific ingredient quantities.
Lighter Twists for a Healthier Bite
Looking to lighten this dish up without sacrificing flavor? Here are a few swaps that can make a difference:
- Lighter Protein: Opt for chicken breast over thighs, or try using shrimp for a leaner protein.
- Reduced Fat Cream: Use half-and-half or a dairy-free creamer in place of heavy cream for the sauce. The sauce will be slightly less rich but still delicious.
- Whole Wheat Pasta: Swap traditional pasta for whole wheat varieties to increase fiber content and add a nutty flavor.
- More Veggies: Bulk up the pasta with steamed broccoli florets, spinach, or asparagus for added nutrients and fiber. Toss them in with the pasta in the last few minutes of cooking or add to the sauce.
- Reduced Butter: Use just 2-3 tablespoons of butter in the sauce and rely on olive oil for richness.
Elevate Your Plate: Serving Ideas
This Garlic Butter Chicken with Lemon Parmesan Pasta is a complete meal on its own, but here are a few ideas to enhance your dining experience:
- Side Salad: A simple green salad with a light vinaigrette provides a fresh contrast.
- Roasted Vegetables: Asparagus, broccoli, or green beans roasted with a touch of garlic and olive oil complement the dish beautifully.
- Crusty Bread: For soaking up any extra delicious sauce.
- Garnish: A final sprinkle of fresh parsley, lemon zest, or extra Parmesan cheese can make it look and taste even more spectacular.
Avoid These Pitfalls: Common Mistakes
To ensure your Garlic Butter Chicken is perfect every time, steer clear of these common errors:
- Under-seasoning: Chicken and pasta need adequate salt and pepper to bring out their full flavors.
- Overcrowding the Pan: This leads to steamed chicken instead of a beautiful sear. Cook in batches.
- Burning the Garlic: Garlic cooks quickly. Add it when the butter is melted and sauté briefly until fragrant.
- Using Stale Ingredients: Fresh garlic, lemon, and parsley make a significant difference.
- Not Reserving Pasta Water: This starchy water is the secret to a perfectly emulsified pasta sauce.
Savor the Leftovers: Storing and Reheating
Leftovers are a welcome bonus! Store any remaining Garlic Butter Chicken and Lemon Parmesan Pasta in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if the sauce seems dry. Alternatively, you can reheat in the microwave.
Frequently Asked Questions
***Can I use boneless, skinless thighs instead of breasts?***
Absolutely! Chicken thighs are often more forgiving and stay moister than breasts, making them a great choice. The cooking time might be slightly longer.
***What if I don’t have heavy cream?***
You can substitute with half-and-half or even milk mixed with a little butter (about 1 tablespoon of melted butter per cup of milk) for a lighter sauce. For a dairy-free option, consider coconut milk (full-fat for richness) or a cashew cream.
***Can I make this ahead of time?***
While it’s best enjoyed fresh, you can prepare components ahead. Cook the chicken and make the sauce, then reheat and combine just before serving. Pasta is best cooked fresh.
***How much garlic is too much?***
For this recipe, there’s no such thing as too much garlic if you love it! 6-8 cloves are generous, but feel free to add more or less based on your personal preference. Just be mindful of burning it.
***What pasta shapes work best?***
Long pastas like spaghetti, linguine, or fettuccine are classic pairings. However, shorter shapes like penne or rotini also work well and hold the sauce nicely.
Your New Go-To Weeknight Meal
There you have it – a Garlic Butter Chicken recipe with a vibrant Lemon Parmesan twist that’s as easy to make as it is delicious. It’s proof that you don’t need to spend hours in the kitchen to create a meal that feels special. This dish is packed with flavor, satisfying, and perfect for any night of the week. Don’t let busy schedules prevent you from enjoying simple, home-cooked goodness. Try this recipe tonight and discover your new favorite dinner!
Ready to transform your weeknights? Give this recipe a try and let us know how it turns out in the comments below! Don’t forget to share your creations on social media and tag us!
Garlic Butter Chicken with Lemon Parmesan Pasta
This dish combines tender, golden chicken bites with a creamy, zesty Parmesan pasta. The garlic butter and lemon infuse the chicken with vibrant flavor, while the rich pasta balances it out for a perfect weeknight dinner.
Ingredients
- 1lb boneless, skinless chicken breast, cut into bite-sized piecesSalt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Salt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- ½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- ½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- 3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- 3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Zest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- 8 ozlinguine2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- 2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- Salt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ½ tspgarlic powderFresh parsley, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- 1️⃣Prepare the chicken:
- Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 2️⃣Add garlic and lemon:
- Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 3️⃣Cook the pasta:
- While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.
- Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.
- 6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Notes
Chicken alternative:Swap the chicken for shrimp for a seafood twist on this recipe.Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
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