lemon butter garlic chicken pasta

Lemon butter garlic chicken pasta is a quick and flavorful weeknight meal that delivers restaurant-quality taste with minimal effort, making it a fantastic solution for busy evenings. This recipe for lemon butter garlic chicken pasta is a crowd-pleasing dish that’s both simple to prepare and incredibly satisfying.

Key Ingredients for Lemon Butter Garlic Chicken Pasta

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 12 ounces dried pasta (such as fettuccine, linguine, or penne)
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil, divided
• 4-6 cloves garlic, minced
• 1/2 cup dry white wine (optional, or use chicken broth)
• 1 cup chicken broth
• 1/2 cup heavy cream (optional, for a richer sauce)
• Juice of 1-2 lemons (about 2-4 tablespoons, to taste)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

How to Make Lemon Butter Garlic Chicken Pasta

This lemon butter garlic chicken pasta recipe is a culinary dream come true! It’s incredibly easy to make, requiring just one pan for the pasta and a skillet for the chicken and sauce, minimizing cleanup. In under 30 minutes, you’ll have a gorgeously creamy, tangy, and garlicky pasta dish that’s bursting with flavor. The tender chicken, perfectly cooked pasta, and luscious sauce create a truly satisfying experience.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
2. Sear the Chicken: While the pasta is cooking, pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic: Reduce the heat to medium. Add the butter and the remaining 2 tablespoons of olive oil to the same skillet. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
4. Deglaze the Pan: If using, pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
5. Create the Sauce: Pour in the chicken broth and heavy cream (if using). Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
6. Bring it All Together: Stir in the lemon juice, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste. Return the cooked chicken to the skillet.
7. Combine with Pasta: Add the drained pasta to the skillet with the chicken and sauce. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
8. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Why You’ll Love This Lemon Butter Garlic Chicken Pasta

You'll absolutely adore this lemon butter garlic chicken pasta for its incredibly vibrant and comforting flavors. The star of the show is the luscious sauce – a perfect balance of tangy lemon, rich butter, and aromatic garlic that coats every strand of pasta and tender piece of chicken. This dish rivals your favorite Italian restaurant’s pasta but at a fraction of the cost, making it a budget-friendly yet gourmet weeknight option. The addition of fresh parsley and optional red pepper flakes adds pops of freshness and a hint of kick, elevating it beyond a simple meal.

Imagine diving into a plate that looks and tastes as good as this! Unlike a heavy alfredo, this lemon butter garlic chicken pasta offers a lighter, brighter profile that feels both indulgent and refreshing. It’s the perfect dish when you’re craving something satisfying without feeling weighed down, and it's wonderfully adaptable to your taste. Don't wait – gather your ingredients and experience this sensational lemon butter garlic chicken pasta for yourself!

Storing and Reheating Tips

To store leftover lemon butter garlic chicken pasta, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers or bags for up to 2-3 months.

To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of water, chicken broth, or milk to help loosen the sauce and prevent it from drying out. Alternatively, microwave individual portions until heated through, stirring halfway. If reheating from frozen, thaw overnight in the refrigerator first for best results.

Final Thoughts

This lemon butter garlic chicken pasta is a true weeknight wonder, delivering incredible flavor with remarkable ease. Give this delightful recipe a try – it’s sure to become a new family favorite!

Lemon Butter Garlic Chicken Pasta

Lemon butter garlic chicken pasta is a quick and flavorful weeknight meal that delivers restaurant-quality taste with minimal effort, making it a fantastic solution for busy evenings. This recipe for lemon butter garlic chicken pasta is a crowd-pleasing dish that’s both simple to prepare and incredibly satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 12 ounces dried pasta (such as fettuccine, linguine, or penne)
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil, divided
• 4-6 cloves garlic, minced
• 1/2 cup dry white wine (optional, or use chicken broth)
• 1 cup chicken broth
• 1/2 cup heavy cream (optional, for a richer sauce)
• 1-2 (about 2-4 tablespoons) lemons, juice to taste
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Equipment

• Large pot
• Skillet
• Paper towels

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
   12 ounces dried pasta (such as fettuccine, linguine, or penne)
2. While the pasta is cooking, pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
   1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, Salt and freshly ground black pepper, 3 tablespoons olive oil, divided
3. Reduce the heat to medium. Add the butter and the remaining 2 tablespoons of olive oil to the same skillet. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
   4 tablespoons unsalted butter, 3 tablespoons olive oil, divided, 4-6 cloves garlic, minced, 1/4 teaspoon red pepper flakes
4. If using, pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
   1/2 cup dry white wine (optional, or use chicken broth), 1 cup chicken broth
5. Pour in the chicken broth and heavy cream (if using). Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
   1 cup chicken broth, 1/2 cup heavy cream (optional, for a richer sauce)
6. Stir in the lemon juice, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste. Return the cooked chicken to the skillet.
   1-2 (about 2-4 tablespoons) lemons, juice, 1/4 cup grated Parmesan cheese, plus more for serving, 2 tablespoons fresh parsley, chopped, plus more for garnish, Salt and freshly ground black pepper, 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
7. Add the drained pasta to the skillet with the chicken and sauce. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
   12 ounces dried pasta (such as fettuccine, linguine, or penne)
8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
   1/4 cup grated Parmesan cheese, plus more for serving, 2 tablespoons fresh parsley, chopped, plus more for garnish

Notes

To store leftover lemon butter garlic chicken pasta, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers or bags for up to 2-3 months. To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of water, chicken broth, or milk to help loosen the sauce and prevent it from drying out. Alternatively, microwave individual portions until heated through, stirring halfway. If reheating from frozen, thaw overnight in the refrigerator first for best results.