Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

1. Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and Italian herbs.
2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
3. Add chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
5. Add lemon juice, zest, and chicken broth, stirring well to scrape up any brown bits from the pan.
6. Return chicken to skillet, coat with sauce, and let simmer for 2 minutes. Remove from heat and keep warm.

Step 3 – Make the Creamy Parmesan Pasta

1. In another skillet or saucepan, melt 2 tbsp butter over medium heat.
2. Add garlic and sauté for 30 seconds.
3. Pour in heavy cream and bring to a gentle simmer.
4. Stir in Parmesan cheese gradually, mixing until smooth and creamy.
5. Season with salt, pepper, and chili flakes.
6. Add the cooked pasta into the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until creamy and silky.

Step 4 – Serve

1. Place a serving of creamy Parmesan pasta onto each plate.
2. Slice the chicken and arrange on top.
3. Drizzle with extra lemon-garlic butter sauce from the chicken pan.
4. Garnish with fresh parsley and extra Parmesan cheese.