Lemon Butter Chicken Pasta

A gourmet Lemon Butter Chicken Pasta that combines tender pan-seared chicken with a luscious lemony butter sauce, tossed with al dente pasta and topped with freshly grated cheese for a delectable dinner.

Total time: 30 min

Servings: 2

Calories: 740 per serving

Protein: 50g | Carbs: 70g | Fat: 32g

Ingredients

• 200g pasta (preferably linguine or fettuccine)
• 2 chicken breasts (about 150g each)
• 50g unsalted butter
• 1 lemon (zested and juiced)
• 100g grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions

1. Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain the rest. Set the pasta aside.
2. Season the chicken breasts with salt and pepper. Heat the olive oil in a pan over medium-high heat.
3. Add the chicken breasts to the pan and sear until golden brown on each side and fully cooked through, about 5 minutes per side. Once cooked, remove from the pan and let rest before slicing into strips.
4. In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add lemon juice and zest to the pan, then stir in the reserved pasta water. Allow the sauce to simmer for 2 minutes.
6. Add the cooked pasta back to the pan, tossing to coat it evenly with the sauce.
7. Add the sliced chicken and half of the grated Parmesan cheese to the pan, tossing everything to combine. Season with additional salt and pepper if needed.
8. Serve the pasta garnished with the remaining Parmesan cheese and fresh parsley.