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lemon butter garlic chicken pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.