Garlic Chicken with Lemon Parmesan Pasta
Description:
This dish brings together juicy, pan-seared garlic chicken breasts with a creamy, zesty lemon Parmesan pasta. The brightness of the lemon balances the richness of the cheese and cream, while garlic and herbs add depth to both the chicken and the sauce. It’s a perfect weeknight dinner that feels gourmet — ready in under 45 minutes!
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Garlic Chicken:
2 large boneless, skinless chicken breasts (or 4 thin-cut breasts)
4 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
Juice of ½ lemon (for finishing)
Optional: ¼ tsp red pepper flakes for a kick
For the Lemon Parmesan Pasta:
8 oz (225g) pasta (linguine, fettuccine, or spaghetti)
2 tbsp oli olive
2 cloves garlic, minced
1 cup heavy cream (or half & half for lighter version)
¾ cup freshly grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
Salt & pepper to taste
¼ cup reserved pasta water (adjust for sauce thickness)
Optional: 1 tbsp chopped parsley for garnish
Instructions:
Step 1: Prep and Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ¼ cup pasta water and then drain. Set aside.
Step 2: Prepare the Garlic Chicken
Slice the chicken breasts in half lengthwise to create thin cutlets (if using large breasts).
Season both sides with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, add olive oil and
Add minced garlic and sauté for 30 seconds until fragrant.
Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through.
Squeeze lemon juice over chicken just before removing from heat.
Remove chicken from the skillet and let it rest. Slice before serving.
Step 3: Make the Lemon Parmesan Sauce
In the same skillet, add 2 tbsp butter and 2 minced garlic cloves.
Sauté garlic for 30 seconds (don’t let it brown).
Pour in the heavy cream and stir gently, letting it warm up for 1–2 minutes.
Stir in the Parmesan cheese, lemon zest, and lemon juice.
Season with salt and pepper to taste.
Add reserved pasta water a little at a time to loosen the sauce if needed.
Toss the cooked pasta into the sauce and mix until fully coated.
Step 4: Plate and Serve
Serve pasta in bowls or plates.
Top with sliced garlic chicken.
Garnish with parsley and extra Parmesan if desired.
Optional: drizzle with olive oil or a few drops of lemon juice for extra brightness.
Q&A – Common Questions & Substitutions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great — just cook 1–2 minutes longer per side.
What if I don’t have heavy cream?
You can use half & half or a mix of milk + a bit of flour (or cornstarch) to thicken the sauce.
Can I make this dish vegetarian?
Skip the chicken and sauté mushrooms, zucchini, or spinach in garlic butter as a topping instead.
Can I use bottled lemon juice?
Fresh lemon juice is best, but if you’re in a pinch, use 1 tbsp bottled juice per lemon (plus a bit of extra zest if you have it).
My sauce is too thick/thin. What should I do?
Too thick? Add more pasta water, cream, or milk.
Too thin? Let it simmer for 2–3 minutes to reduce, or add more cheese.
How do I reheat leftovers?
Reheat gently on the stove with a splash of milk or cream to loosen the sauce. Microwave also works, but the texture may change slightly.
Pairing Suggestions:
Drink: A crisp white wine like Sauvignon Blanc or Pinot Grigio