Print

Lemon Garlic Butter Chicken Spaghetti with Parmesan Cream will Impress!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and creamy Lemon Garlic Butter Chicken Spaghetti with Parmesan Cream that is sure to impress your family and friends.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • 12 oz spaghetti
  • 1 tbsp salt, for the pasta water
  • 1 tbsp olive oil, optional, for tossing
  • 3 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • ¾ cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice, plus more to taste
  • 1 tsp finely grated lemon zest
  • ½ tsp Italian seasoning
  • ¼ tsp black pepper
  • Salt, to taste
  • ¼–½ cup reserved pasta water, as needed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp additional grated Parmesan cheese
  • Thin lemon slices or lemon wedges, optional
  • A pinch of red pepper flakes, optional

Instructions

  1. Bring a large pot of water to a boil. Add 1 tablespoon of salt. Cook the spaghetti according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the spaghetti and set it aside.
  2. Pat the chicken pieces dry with paper towels. Season with garlic powder, Italian seasoning, paprika, salt, and black pepper. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. The thickest pieces should reach an internal temperature of 165°F. Transfer the chicken to a plate and cover loosely to keep warm.
  3. Reduce the heat to medium and add 3 tablespoons of butter to the same skillet. Add the minced garlic and cook for 30–60 seconds, stirring constantly until fragrant. Avoid browning the garlic, as it can turn bitter. Sprinkle in the flour and stir for about 1 minute to create a light roux.
  4. Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream, Italian seasoning, and black pepper. Stir until smooth. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it begins to thicken. Do not let it boil vigorously. Reduce the heat to low. Gradually stir in the Parmesan cheese until melted and smooth. Add the lemon juice and lemon zest. Taste and adjust the salt, pepper, and lemon juice as desired.
  5. Add the cooked spaghetti to the skillet and toss until coated in the Parmesan cream sauce. Return the cooked chicken and any accumulated juices to the skillet. Toss gently for 1–2 minutes to warm everything through. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your preferred consistency. If desired, finish with a small pat of butter for extra richness.
  6. Remove the skillet from the heat. Sprinkle with fresh parsley and additional Parmesan cheese. Add lemon wedges and a pinch of red pepper flakes if desired. Serve immediately while the sauce is creamy and the spaghetti is warm.

Notes

  • For a spicier kick, add more red pepper flakes.
  • Feel free to substitute the chicken with shrimp or vegetables for a different variation.
  • Make sure to taste the sauce before serving to adjust seasoning.

Nutrition

Find it online: https://tastydelice.com/lemon-garlic-butter-chicken-spaghetti-parmesan-cream/