Lemon Butter Chicken Pasta Recipe

This silky tender Lemon Butter Chicken Pasta is made with golden seared chicken, fresh lemon juice, and butter, ready in 30 minutes. Tossing the hot pasta into the pan instantly creates a rich, glossy sauce that clings to every single noodle. I make this whenever I need a fast but impressive weeknight dinner.

Why This Classic Works

I used to think making a glossy pan sauce required professional skills in the kitchen. My early attempts at lemon butter sauce often ended up broken and greasy on the plate.

I finally learned that saving starchy pasta water is the real secret to success. Emulsifying the butter and lemon juice with that starchy water creates a perfectly smooth coating every single time.

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Lemon Butter Chicken Pasta Ingredients

• 8 oz linguine or spaghetti
• 2 boneless skinless chicken breasts, halved horizontally
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

How To Make Lemon Butter Chicken Pasta

1. Boil the Pasta: Cook the linguine in salted boiling water according to package directions until al dente. Reserve one cup of pasta water before draining.
2. Sear the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side until golden brown. Remove to a plate.
3. Build the Sauce: Lower the heat to medium and melt two tablespoons of butter in the skillet. Add the minced garlic and cook for one minute until fragrant.
4. Create the Glaze: Stir in the lemon juice, lemon zest, and half a cup of the reserved pasta water. Simmer for two minutes until slightly reduced.
5. Toss and Coat: Add the remaining butter, cooked pasta, and Parmesan cheese to the skillet. Toss vigorously until a glossy sauce forms, adding more pasta water if needed.
6. Finish the Dish: Slice the rested chicken and lay it over the pasta. Garnish with fresh chopped parsley before serving hot.

Recipe Tips

• Use fresh lemon juice: Bottled lemon juice lacks the bright, acidic punch needed to properly balance the rich butter.
• Save the pasta water: This starchy liquid is absolutely crucial for binding the butter and lemon juice into a cohesive sauce.
• Slice chicken thin: Halving the breasts ensures they cook rapidly and evenly without drying out in the pan.

What To Serve With Lemon Butter Chicken Pasta

Serve this vibrant dish with crispy roasted asparagus or a simple arugula salad dressed with balsamic vinaigrette. A slice of warm garlic bread is also highly recommended to soak up any leftover lemon butter sauce.

How To Store

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of water or chicken broth to revive the sauce. This dish does not freeze well because the butter sauce may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and are very forgiving. Just ensure they reach an internal temperature of 165 degrees Fahrenheit.

Can I add cream to this recipe?

You can stir in a splash of heavy cream at the end if you prefer a richer sauce. This will temper the acidity of the lemon slightly.

Why did my sauce separate?

High heat can cause the butter to break and separate from the liquid. Always build your sauce over medium or low heat.

Nutrition

• Calories: 520 kcal
• Total Fat: 24 g
• Saturated Fat: 9 g
• Cholesterol: 105 mg
• Sodium: 580 mg
• Total Carbohydrate: 44 g
• Protein: 31 g

Try More Recipes:

• Tuscan Chicken Pasta Recipe
• Lemon Pepper Chicken Pasta Recipe
• Chicken Caesar Pasta Salad Recipe