Description
Juicy pan-seared chicken breasts simmered in a lemon garlic butter sauce, served over creamy Parmesan pasta. An easy one-pan weeknight dinner with bright, rich flavor.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 8 ounces fettuccine or pasta of choice
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- In the same skillet, reduce heat to medium and add remaining 2 tablespoons butter. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and chicken broth, scraping up any browned bits. Simmer for 3-4 minutes until slightly thickened.
- Whisk in Parmesan cheese, lemon juice, and lemon zest until smooth. Season with salt and pepper to taste.
- Return chicken to the skillet and simmer for 5 minutes, spooning sauce over chicken.
- Add cooked pasta to the skillet and toss to coat in the creamy sauce.
- Garnish with fresh parsley and serve warm.
Notes
For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes. Use freshly grated Parmesan for the smoothest sauce. If the sauce is too thick, thin with a splash of pasta water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Dinner
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 3g
- Fat: 36g
- Carbohydrates: 38g
- Protein: 42g