Lemon Butter Garlic Chicken Pasta
This creamy and flavorful lemon butter garlic chicken pasta combines tender chicken, zesty lemon, and rich butter in a quick, comforting dish perfect for weeknight dinners.
Ingredients
Main ingredients
- 1 pound penne pasta can swap ziti, rotini, or small elbow pasta
- 2 pounds boneless skinless chicken breast diced small for even cooking
- 1+ teaspoons kosher salt to taste
- 1+ teaspoons freshly ground black pepper to taste
- 3 to 5 cloves garlic finely minced or pressed
- 0.5 cup unsalted butter softened
- 0.33 cup lemon juice fresh is best
- 0.25 to 0.33 cup fresh Italian flat-leaf parsley finely minced
- 0.5 cup freshly shaved Parmesan cheese for finishing
Instructions
Instructions
- Cook your penne pasta according to the package directions until al dente. Drain and set aside.
- Season the diced chicken breast with kosher salt and black pepper.
- Heat a large skillet over medium heat and melt half the butter.
- Add the seasoned chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in lemon juice and the remaining butter, allowing it to melt into a creamy sauce.
- Add cooked pasta and toss to coat evenly with the sauce.
- Mix in parsley and Parmesan cheese.
- Adjust salt, pepper, or lemon to taste.
- Serve immediately while warm.
Notes
Use pre-cooked rotisserie chicken as a shortcut, or swap fresh garlic for garlic powder if needed. Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently with a splash of water or broth.