Lemon Butter Garlic Chicken Pasta
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
410 kcal
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Course
Lunch
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Cuisine
International
Lemon Butter Garlic Chicken Pasta
Description
This recipe starts by cooking penne pasta until al dente and setting it aside. Meanwhile, bite-sized chicken breast pieces are cooked in a skillet with olive oil, generously seasoned with kosher salt and black pepper. Garlic is added midway to impart a fragrant aroma, followed by butter and lemon juice to create a luscious sauce coating the chicken. The cooked pasta is stirred into the skillet to combine, and fresh Italian parsley is folded in for herbaceous notes. Parmesan cheese is sprinkled on top to add a salty, nutty richness either mixed in or maintained as a topping. The dish balances the creamy richness of butter and cheese with the acidity from lemon juice, offering a flavorful but approachable meal.
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to four months. When reheating, warm gently to preserve the chicken’s tenderness and maintain sauce quality.
Ingredients
- 1 pound penne pasta cooked according to package directions (another small-shaped pasta such as ziti, rotini, small elbow, etc. may be substituted)
- 2 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 1 kosher salt or to taste, quantity unspecified + teaspoons
- 1 black pepper or to taste, freshly ground, quantity unspecified + teaspoons
- 3 to 5 cloves garlic finely minced or pressed
- ½ cup butter softened to room temp if possible, unsalted
- ⅓ cup lemon juice or to taste
- ¼ to ⅓ cup flat-leaf parsley finely minced, fresh, Italian
- ½ cup Parmesan Cheese or to taste, freshly shaved
Instructions
- Cook pasta according to package directions, drain, and set aside. While pasta is cooking, being cooking the chicken.
- To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
- When chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
- Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
- Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
- Add the parsley and stir to combine.
- Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving.
Notes
- Store leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months.
- Reheat gently in the microwave to preserve chicken tenderness and sauce consistency.
- Any similar small-shaped pasta like ziti or rotini can be substituted as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 132mg | 44% |
| Sodium | 466mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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