Introduction

This Lemon Butter Pasta with Chicken is a bright and creamy dish that’s perfect for a comforting weeknight dinner. The tangy lemon butter sauce pairs beautifully with tender, pan-seared chicken and perfectly coated linguine. It’s simple to prepare yet impressively flavorful.

Lemon Butter Pasta with Chicken Recipe - Recipe Image

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 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. Pan-sear the chicken about 4-5 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.
Step 3: Cook the linguine according to the package directions in salted boiling water. Reserve 1/3 cup of the pasta water before draining.
Step 4: On a separate burner, melt 1/2 cup unsalted butter in a large skillet over medium heat. Add the garlic paste (or garlic powder) and stir until softened and fragrant.
Step 5: Sprinkle in the kosher salt and ground white pepper. Pour in the lemon juice and add the lemon zest, stirring to combine.
Step 6: Add the heavy cream, reserved pasta water, and grated parmesan cheese to the sauce. Stir and allow it to simmer gently on low heat for 2-3 minutes until bubbly and slightly thickened, similar to 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 skillet.
Step 8: Serve the pasta warm alongside the prepared chicken. Sprinkle extra parmesan cheese on top if desired.

Tips & Variations

Use freshly grated parmesan for the best melting texture and flavor in the sauce.
If you prefer a lighter sauce, reduce the heavy cream slightly or substitute half with milk.
For added freshness, garnish with chopped parsley or basil before serving.
Swap chicken breasts for shrimp or scallops for a seafood twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this lemon butter sauce works well with a variety of long pastas like fettuccine, spaghetti, or even pappardelle. Just adjust the cooking times according to the pasta type.

How do I know when the chicken is fully cooked?

Cook the chicken breasts for about 4-5 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C). The meat should no longer be pink in the center.