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Homemade Lemon Butter Garlic Chicken Pasta recipe photo

Lemon Butter Garlic Chicken Pasta

A bright, buttery pasta with garlic chicken, lemon, parsley, and shaved Parmesan for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Equipment

  • Large Pot
  • large high-sided skillet
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 1 pound penne pasta cooked according to package directions
  • 2 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 1+ teaspoons kosher salt or to taste
  • 1+ teaspoons freshly ground black pepper or to taste
  • 3 to 5 cloves garlic finely minced or pressed
  • 1/2 cup unsalted butter softened to room temperature if possible
  • 1/3 cup lemon juice or to taste
  • 1/4 to 1/3 cup fresh Italian flat-leaf parsley finely minced
  • 1/2 cup freshly shaved Parmesan cheese or to taste
  • olive oil for cooking the chicken, amount as needed

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package directions; drain and set aside.
  • Heat a splash of olive oil in a large high-sided skillet over medium-high heat.
  • Add the diced chicken to the hot skillet and season generously with kosher salt and freshly ground black pepper; cook, stirring and flipping frequently, until the pieces are browned and about halfway cooked, about 5 minutes.
  • Stir in the minced garlic and cook for about 1 minute until fragrant, stirring nearly constantly to avoid burning.
  • Add the butter and lemon juice to the skillet and stir nearly continuously until the butter melts and the chicken is cooked through, about 5 more minutes.
  • Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the lemon-butter sauce and chicken.
  • Stir in the finely minced parsley, then sprinkle the freshly shaved Parmesan over the pasta and either toss to combine or leave on top as desired.
  • Taste and adjust seasoning with additional salt and pepper if needed, then serve.

Notes

  • Make the pasta al dente so it holds up when tossed with the sauce.
  • Use room-temperature butter so it melts evenly into the sauce.
  • Adjust lemon juice to your preferred brightness.
  • Use freshly shaved Parmesan for best texture and flavor.
  • This recipe makes a large batch suitable for 8 servings.