Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- ½ tsp paprika
- ½ tsp garlic powder
- Juice of ½ lemon
For the Creamy Parmesan Pasta:
- 200 g (about 7 oz) pasta (fettuccine, linguine, or spaghetti)
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- Zest and juice of ½ lemon
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
🔪 Instructions
-
Cook the Pasta:
Boil the pasta in salted water according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water. -
Prepare the Chicken:
- Pat chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
- In a large skillet over medium-high heat, heat olive oil and 2 tbsp butter.
- Add chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
- Squeeze in lemon juice, baste the chicken in the butter sauce for 30 seconds, then remove and set aside.
-
Make the Sauce:
- In the same skillet, melt 1 tbsp butter and sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, and lemon zest. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
-
Combine Pasta & Sauce:
- Add the cooked pasta into the sauce, tossing to coat evenly.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
-
Finish & Serve:
- Slice the cooked chicken and place it on top of the creamy pasta.
- Garnish with fresh parsley, extra Parmesan, and a drizzle of lemon juice if desired.
💡 Tips
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Substitute half-and-half for a lighter version.
- Double the sauce if you love it extra creamy!
