Ingredients
For the Chicken:
• 2 large chicken breasts (sliced into cutlets or strips)
• Salt and freshly ground black pepper (to taste)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• Juice of 1 lemon + optional zest for extra zing
• 1 tbsp chopped fresh parsley (for garnish, optional)
For the Creamy Parmesan Pasta:
• 200g (about 7 oz) pasta (linguine, fettuccine, or penne work best)
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream or cooking cream
• ¾ cup freshly grated parmesan cheese (not pre-shredded)
• ½ tsp black pepper
• Salt to taste
• ½ cup reserved pasta water (to loosen the sauce if needed)
Instructions
1. Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (firm to the bite, about 1 minute less than package directions).
• Reserve ½ cup of the pasta water before draining. Drain and set pasta aside.
🔁 Tip: Add a drizzle of olive oil to prevent sticking while it rests.
2. Prepare & Sear the Chicken:
• Pat chicken dry using paper towels. This helps it sear properly.
• Season both sides with salt, pepper, paprika, and garlic powder.
• Heat olive oil and butter in a large skillet over medium heat until melted and slightly foamy.
• Add the chicken in a single layer. Don’t overcrowd the pan—cook in batches if needed.
• Sear for 4–5 minutes per side, or until golden and cooked through (internal temp: 75°C / 165°F).
• In the last minute of cooking, add minced garlic and sauté until aromatic but not browned.
• Squeeze in lemon juice and sprinkle lemon zest (if using). Baste the chicken with the buttery lemon garlic sauce.
• Remove chicken from pan and cover loosely with foil to keep warm.
🔁 Tip: You can also use boneless skinless chicken thighs for juicier results.
3. Make the Creamy Parmesan Sauce:
• In the same skillet (don’t clean it—you want that flavor), melt 1 tbsp butter if needed.
• Add minced garlic and sauté for about 30 seconds over low heat.
• Slowly pour in heavy cream. Stir and let it simmer gently for 2–3 minutes.
• Add grated parmesan, black pepper, and a pinch of salt. Stir until the cheese melts and the sauce begins to thicken.
• Add the drained pasta and toss to coat. If the sauce is too thick, add pasta water a little at a time until desired consistency is reached.
🔁 Tip: For extra flavor, stir in a handful of baby spinach, sun-dried tomatoes, or cooked mushrooms at this stage.
4. Bring It All Together:
• Slice the rested chicken into strips.
• Arrange over the creamy pasta or mix it in, depending on your preference.
• Garnish with chopped fresh parsley and an extra squeeze of lemon juice if you like it zesty.
🔁 Optional: Add a few red chili flakes for a hint of heat.
💡 Variations & Add-Ons
Protein Options:
• Substitute chicken with shrimp (cook for 2–3 minutes per side).
• Use grilled salmon fillets for a fancier twist.
• Make it vegetarian by skipping chicken and adding sautéed mushrooms or roasted veggies like zucchini and cherry tomatoes.
Dairy-Free Version:
• Use coconut cream instead of heavy cream, and a dairy-free cheese alternative.
Low-Carb/Keto Option:
• Replace pasta with zucchini noodles or cooked spaghetti squash.
Gluten-Free Option:
• Use gluten-free pasta of choice (brown rice pasta or chickpea pasta).
🧀 Pro Tips for Best Results
• Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents and won’t melt smoothly.
• Don’t overcook the garlic: Burned garlic turns bitter. Add it in the last moments of sautéing.
• Reserve pasta water: The starch helps bind and emulsify the sauce.
• Lemon zest is optional but highly recommended for an extra layer of brightness.
Serving Suggestion:
Serve with a side of garlic bread or a fresh green salad (arugula or spinach with lemon vinaigrette pairs beautifully).
Storage & Reheating:
• Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Reheat gently over low heat with a splash of milk or cream to revive the sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3