Featuring tender, caramelized bites of chicken seared in a bright lemon-garlic butter glaze alongside a bed of silky, rich Parmesan spaghetti, this dish is a restaurant-quality meal made right at home.
Why You’ll Love This Recipe
Bold Flavors: Seared pan juices combine with zesty lemon, aromatic garlic, and rich butter for maximum flavor.
Silky Cream Sauce: The pasta sauce coats every strand without getting heavy or clumpy.
Quick Weeknight Dinner: Ready to serve in under 30 minutes!
Essential Kitchen Equipment
Large Skillet (Cast Iron or Stainless Steel): Gives the chicken bite-size pieces a deep, golden sear.
Stockpot: For boiling the pasta.
Tongs & Tongs/Tongs: For tossing pasta and flipping chicken pieces efficiently.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tbsp Olive oil
2 tbsp Unsalted butter
3 cloves Garlic, minced
2 tbsp Fresh lemon juice
1/2 tsp Paprika or Italian seasoning
Salt and black pepper, to taste
For the Creamy Parmesan Pasta:
8 oz Spaghetti or fettuccine
2 tbsp Unsalted butter
3 cloves Garlic, minced
1 cup Heavy cream
1 cup Freshly grated Parmesan cheese
1/2 cup Reserved pasta water
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sear the Chicken
1. Season the cubed chicken breasts generously with salt, pepper, and paprika.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the chicken pieces in a single layer and cook for 5 to 7 minutes, turning occasionally until browned on all sides and cooked through.
4. Add the minced garlic, remaining tablespoon of butter, and fresh lemon juice to the pan. Toss for 1 to 2 minutes until the chicken is glazed and fragrant, then remove chicken from the pan and set aside.
Step 2: Boil the Pasta
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
2. Reserve 1/2 cup of the starchy pasta water before draining.
Step 3: Make the Creamy Parmesan Sauce
1. In the same skillet over medium heat, melt 2 tablespoons of butter and sauté minced garlic for 1 minute until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes.
3. Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until melted and smooth.
4. If the sauce gets too thick, splash in reserved pasta water a little at a time until silky.
Step 4: Combine & Serve
1. Toss the drained spaghetti directly into the warm cream sauce until fully coated.
2. Plate the creamy pasta next to the warm lemon garlic butter chicken, garnish with chopped fresh parsley, and serve immediately!
Chef’s Tips
Use Fresh Parmesan: Pre-shredded bagged cheese contains anti-caking agents that can cause sauces to feel grainy. Grate your own for a velvety texture.
Don’t Overcrowd the Pan: Sear the chicken in batches if your pan isn’t large enough so the meat browns nicely instead of steaming.
Nutritional Breakdown (Per Serving)
Servings: 4 portions
Calories: ~580 kcal
Protein: 36g
Net Carbs: 44g
Fat: 28g
Frequently Asked Questions (FAQ)
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen up the sauce.