Lemon Butter Garlic Chicken Pasta
One thing I love is a quick and easy pasta dish! This dish is full of tender seasoned chicken, ricciarelle pasta, and a rich lemon butter garlic cream sauce that comes together for the ultimate comfort meal. Easy enough for a weeknight, delicious enough for company!
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the ricciarelle pasta according to package directions. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, season the chicken with garlic powder, paprika, onion powder, oregano, Italian seasoning, Kinders Lemon Butter Garlic Seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and stir in the Italian seasoning, onion powder, and Kinders Lemon Butter Garlic Seasoning. Simmer for 3–5 minutes, stirring occasionally.
- Add the lemon juice and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. If the sauce becomes too thick, add a splash of reserved pasta water.
- Add the drained pasta to the skillet and toss until evenly coated in the sauce.
- Slice the chicken and place it on top of the pasta or toss it back into the skillet.
- Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Make it extra creamy. Add an additional ¼–½ cup of heavy cream if you like a thicker, richer sauce.
