Ingredients
For the Chicken:
- 2 large chicken breasts (sliced in half horizontally to make 4 cutlets)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt & black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- Juice of 1 lemon (about 2–3 tbsp)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped, for garnish)
For the Creamy Parmesan Pasta:
- 8 oz (225 g) linguine or fettuccine
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- Salt & pepper, to taste
- Optional: red pepper flakes for a little heat
👩🍳 Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside (reserve ½ cup of pasta water).
- Prepare the chicken
- Mix flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Dredge chicken cutlets in the flour mixture, shaking off excess.
- Heat olive oil and 2 tbsp butter in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Make lemon garlic butter sauce for chicken
- In the same skillet, add minced garlic and cook for 30 seconds.
- Stir in lemon juice and scrape up browned bits. Simmer 1–2 minutes.
- Return chicken to skillet, spoon sauce over, and keep warm.
- Prepare creamy Parmesan pasta
- In another pan (or same skillet after removing chicken), melt 2 tbsp butter.
- Add minced garlic and cook until fragrant (about 30 sec).
- Stir in heavy cream, chicken broth, and lemon zest. Simmer 3–4 minutes.
- Add Parmesan cheese and stir until melted and smooth.
- Toss in cooked pasta. If sauce is too thick, add a splash of reserved pasta water.
- Season with salt, pepper, and optional red pepper flakes.
- Assemble & Serve
- Plate the creamy pasta, top with lemon garlic butter chicken.
- Garnish with fresh parsley and extra Parmesan.