(…and yes, it’s as delicious as it sounds!)
Intro: Why This Dish Will Steal the Show
Imagine tender chicken seared to golden perfection, tossed with al dente pasta in a velvety sauce that’s zesty, garlicky, and buttery all at once. This Lemon Garlic Butter Chicken Pasta is the love child of comfort food and elegance—perfect for impressing guests or treating yourself after a long day. It’s quick, customizable, and guaranteed to make your taste buds dance. Plus, it’s a one-pan wonder (mostly), so cleanup’s a breeze!
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Grocery List: What You’ll Need
(Serves 4 hungry humans)
- Chicken: 1 lb boneless, skinless thighs (breasts work too; thighs are juicier!).
- Pasta: 12 oz penne, fettuccine, or your favorite shape.
- Dairy: 4 tbsp unsalted butter, 1 cup heavy cream, ½ cup grated Parmesan (freshly grated tastes worlds better than the green can!).
- Aromatics: 4 garlic cloves, minced (or 1 tbsp jarred minced garlic in a pinch).
- Citrus: 1 lemon (zest + 2 tbsp juice).
- Pantry Staples: 2 tbsp olive oil, ½ tsp red pepper flakes (optional), salt, black pepper.
- Garnish: Fresh parsley or basil, lemon wedges.
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Prep Work: Get Organized!
- Cook the pasta: Boil salted water, cook pasta 1 minute less than the package says (it’ll finish in the sauce). Reserve ½ cup pasta water, then drain.
- Prep the chicken: Pat dry with paper towels, slice into ½-inch thick strips, and season both sides with salt and pepper.
- Mise en place: Mince garlic, zest the lemon, juice it, and grate the Parmesan. Trust me—having everything ready stops mid-cooking panic!
Cooking Time: Let’s Get Sizzling!
- Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer (don’t crowd the pan—cook in batches if needed!). Sear 4–5 minutes per side until golden. Set aside on a plate.
- Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes; sauté 1 minute until fragrant (don’t let it burn!). Pour in heavy cream, lemon zest, and juice. Stir, then simmer 2–3 minutes until slightly thickened.
- Bring it all together: Reduce heat to low. Stir in Parmesan until melted. Toss in pasta and chicken, adding splashes of pasta water if the sauce is too thick. Taste—add more salt, pepper, or lemon as needed!
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Serving Ideas: Plate Like a Pro
- Garnish: Sprinkle parsley, extra Parmesan, and a lemon wedge on top.
- Sides: Garlic bread (for sauce-mopping!), a simple arugula salad, or roasted broccoli.
- Presentation: Serve in a shallow bowl with a swirl of sauce drizzled over the chicken.
Pro Tips to Level Up
- Flighter booster: Deglaze the pan with ¼ cup white wine after searing the chicken.
- Dietary tweaks: Use gluten-free pasta, swap cream for coconut milk, or try vegan butter + nutritional yeast for dairy-free.
- Veggie add-ins: Toss in spinach, sun-dried tomatoes, or mushrooms with the sauce.
Wrap-Up: The TL;DR Version
Sear chicken, make a lemony garlic cream sauce in the same pan, toss with pasta, and boom—dinner’s done! Fun fact: This dish borrows from Italian pasta al limone but adds a protein punch. It’s the kind of meal that feels fancy but takes under 30 minutes.
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Nutrition Facts (Per Serving)
- Calories: ~650
- Protein: 35g
- Carbs: 45g
- Fat: 35g
- Sodium: 500mg
Note: Values are estimates. Adjust based on ingredient brands and portions.
FAQs: Your Burning Questions, Answered
- Can I use milk instead of cream? Sure, but sauce will be thinner. Add 1 tbsp flour to the butter/garlic step to thicken it.
- How to store leftovers? Fridge in airtight container 3–4 days. Reheat with a splash of milk to revive the sauce.
- Can I freeze this? The sauce may separate a bit, but it’ll still taste good! Freeze up to 2 months.
- Too lemony? Start with 1 tbsp juice, taste, and add more. You can always add, but you can’t remove!
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Final Thought
This dish is your ticket to feeling like a home chef without the hassle. Whip it up, pour yourself a glass of wine, and bask in the compliments. Happy cooking! 🍋✨
