1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: a pinch of red pepper flakes for heat
Instructions
1. Cook the pasta
Boil pasta in salted water according to package instructions. Drain and set aside.
Reserve 1/2 cup of pasta water for the sauce (helps adjust consistency).
2. Cook the chicken
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Remove and set aside.
3. Make the lemon garlic butter sauce
In the same skillet, reduce heat to medium. Add butter and minced garlic, sauté for 30–60 seconds until fragrant.
Pour in chicken broth, lemon juice, and lemon zest. Stir and let it simmer for 2–3 minutes to reduce slightly.
Add the cooked chicken back into the skillet, spoon sauce over it, and let it simmer 2 minutes.
4. Make the creamy Parmesan pasta
In a separate pan, melt butter over medium heat. Add garlic and sauté 30 seconds.
Pour in heavy cream, stir, and simmer 2–3 minutes.
Add Parmesan cheese, stirring until smooth.
Season with salt, pepper, and red pepper flakes.
Toss cooked pasta into the sauce. Add reserved pasta water a little at a time if you want it thinner.
5. Serve
Plate the creamy Parmesan pasta and place the chicken on top.
Drizzle extra lemon garlic butter sauce over the chicken.
Garnish with chopped parsley and extra Parmesan.
✅ Tips for perfection:
Don’t overcook the chicken; keep it juicy.
Use fresh lemon juice and zest for bright, fresh flavor.
For extra indulgence, add a little cream to the chicken sauce before serving.
