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Lemon butter garlic chicken pasta in a large white pasta bowl, golden seared chicken slices on top of glossy spaghetti coated in silky lemon butter sauce, thin golden garlic chips visible, fresh pa...
Sarah Mitchell

Lemon Butter Garlic Chicken Pasta

This lemon butter garlic chicken pasta is one of those simple, elegant dinners that makes you feel like a professional chef — even though it takes 30 minutes and uses ingredients you probably already have. The sauce is impossibly silky, bright with lemon, rich with butter, and absolutely loaded with garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti or linguine
  • 1 1/2 pounds boneless skinless chicken breast, sliced thin
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 cup dry white wine (or chicken broth)
  • Juice of 2 large lemons (about 1/4 cup)
  • Zest of 1 lemon
  • 1/2 cup reserved pasta water
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
Garnish
  • Fresh parsley, chopped
  • Extra lemon zest
  • Extra Parmesan

Equipment

  • Large skillet (12-inch)
  • Large pot for pasta
  • Tongs
  • Microplane or zester (for lemon zest)
  • Ladle or mug (for saving pasta water)

Method
 

  1. Cook spaghetti in well-salted water according to package directions. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, season sliced chicken with salt and pepper.
  3. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter and sliced garlic. Sauté for 1 minute until garlic is golden and fragrant — don't let it burn.
  5. Pour in white wine and scrape up any browned bits. Let it reduce by half (about 2 minutes).
  6. Add lemon juice, lemon zest, and red pepper flakes. Stir to combine.
  7. Add drained pasta to the skillet. Toss with tongs while adding pasta water a splash at a time until the sauce is glossy and coats the pasta.
  8. Return chicken to the skillet. Add grated Parmesan and toss everything together.
  9. Serve immediately, garnished with fresh parsley, extra lemon zest, and Parmesan.

Notes

The pasta water is non-negotiable — it's what turns separate ingredients into a cohesive sauce. Add it gradually while tossing the pasta with tongs. The sauce should look glossy and slightly loose (it tightens as it cools). Slice the garlic thin so it turns golden and crispy instead of burning.