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Lemon Butter Pasta with Chicken Recipe

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★★★★★

4.5 from 77 reviews

This Lemon Butter Pasta with Chicken is a creamy, flavorful dish combining tender pan-seared chicken breasts with a luscious lemon butter sauce tossed with linguine. The sauce is made rich and tangy with heavy cream, parmesan cheese, fresh lemon juice and zest, and seasoned with garlic and white pepper. It’s a comforting yet bright meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

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

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 cup 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 infuse flavor before cooking.
  2. Pan-Sear the Chicken: In a large non-stick skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until fully cooked and golden brown. Remove the chicken and set aside on a plate.
  3. Boil the Pasta: Cook the linguine according to the package instructions in well-salted water until al dente. Reserve 1/3 cup of the starchy pasta water before draining.
  4. Make the Lemon Butter Sauce: In a separate large skillet, melt 1/2 cup of unsalted butter over medium heat. Add garlic paste (or garlic powder) and stir continuously until fragrant and softened. Season with kosher salt and ground white pepper, then stir in the juice of 2 lemons and zest of 1 lemon to brighten the sauce.
  5. Add Cream and Cheese: Pour in the heavy whipping cream, reserved pasta water, and freshly grated parmesan cheese into the lemon butter sauce. Simmer gently on low heat for 2-3 minutes until the sauce bubbles and thickens, gaining a creamy, Alfredo-like consistency.
  6. Toss Pasta in Sauce: Gradually add the cooked linguine into the sauce in batches, tossing continuously to ensure every strand is evenly coated without overwhelming the skillet.
  7. Serve: Plate the lemon butter pasta warm alongside the pan-seared chicken breasts. Sprinkle extra parmesan cheese over the top, if desired, for added richness and flavor.

Notes

  • Do not overcook the chicken to keep it juicy and tender.
  • Reserving pasta water helps to loosen the sauce and allows it to cling better to the pasta.
  • If you prefer less richness, reduce the heavy cream amount or substitute with half-and-half.
  • Use fresh lemons for best flavor; bottled lemon juice will alter the brightness of the dish.
  • Reheat gently to avoid breaking the sauce.

Keywords: Lemon Butter Pasta, Chicken Pasta, Creamy Lemon Pasta, Lemon Chicken Linguine, Easy Pasta Dinner, One Skillet Pasta

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