Lemon Butter Pasta with Chicken
Lemon Butter Pasta recipe is easy to make with just heavy cream, parmesan cheese, lemon and garlic. Ready in 20 minutes and SO delicious.
Servings: 6 servings
Ingredients
- 1 pound linguine or spaghetti pasta
- ½ cup 1 stick butter
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large lemons zested and juiced
- 1 1/4 cup heavy whipping cream
- ¼-½ cup reserved pasta water
- ½ cup freshly grated parmesan cheese plus more for topping
Instructions
- Heat a pot of water to boil and add 2 teaspoons of salt. Boil pasta according to package directions. Before draining, ladle out a cup of the pasta water and set aside.
- Meanwhile, in a large saute pan or deep skillet, melt butter over medium heat. Stir in minced garlic, lemon juice, zest, salt and pepper. Add about 1/4 cup of the pasta water, heavy cream and parmesan cheese, stirring until the cheese is completely melted. Simmer over medium-low heat until sauce is bubbly and thickened. If it’s too thick, add a little more pasta water. It should be thick like an alfredo sauce.
- Transfer the pasta from the water to the sauce in batches, tossing to coat the pasta as you go.
- Serve with baked chicken breasts, and top with fresh minced parsley and fresh parmesan cheese. Add lemon wedges on the side.
Nutrition
Calories: 636kcal | Carbohydrates: 62g | Protein: 15g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 674mg | Potassium: 279mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1283IU | Vitamin C: 20mg | Calcium: 158mg | Iron: 1mg
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