Ingredients (Serves 4)

🍗 For the Chicken

  • 4 boneless, skinless chicken breasts (or thighs)
  • Salt & black pepper, to taste
  • 1 tsp paprika
  • ½ tsp Italian seasoning
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • ½ cup chicken broth
  • 2 tbsp chopped fresh parsley

🍝 For the Creamy Parmesan Pasta

  • 12 oz (340 g) pasta (fettuccine or penne)
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • Salt & black pepper, to taste

👩‍🍳 Instructions

1️⃣ Cook the Pasta

Boil pasta in salted water until al dente.
Reserve ½ cup pasta water before draining.

2️⃣ Cook the Chicken

  1. Season chicken with salt, pepper, paprika, and Italian seasoning.
  2. Heat butter + olive oil in a skillet over medium-high heat.
  3. Cook chicken 5–7 minutes per side until golden and internal temp reaches 165°F (74°C).
  4. Remove and set aside.

3️⃣ Make the Lemon Garlic Butter Sauce

In the same pan:

  • Add garlic and sauté 30 seconds.
  • Pour in chicken broth and lemon juice.
  • Simmer 2–3 minutes until slightly reduced.
  • Return chicken to coat in sauce.
  • Sprinkle with parsley.

4️⃣ Make the Creamy Parmesan Pasta

In a separate pan:

  1. Melt butter and sauté garlic.
  2. Add heavy cream and simmer 3–4 minutes.
  3. Stir in Parmesan until melted and smooth.
  4. Add pasta and a splash of reserved pasta water to loosen the sauce.
  5. Season to taste.

5️⃣ Serve

Plate creamy pasta and top with lemon garlic butter chicken.
Spoon extra sauce over the top and garnish with more Parmesan and parsley.

🔥 Flavor Variations

  • Add spinach or sun-dried tomatoes to the pasta
  • Add red pepper flakes for heat
  • Use shrimp instead of chicken
  • Finish with a squeeze of extra lemon for brightness

If you’d like, I can also give you:

  • 🥦 A lighter version
  • 🧀 Extra creamy Alfredo-style version
  • 🍗 One-pan version
  • 🥑 Low-carb / keto option