Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the chicken:

4 boneless, skinless chicken breasts

2 tsp garlic powder

1 tsp paprika

Salt and black pepper to taste

2 tbsp olive oil

3 tbsp butter

4 garlic cloves, minced

Juice of 1 lemon

1 tbsp fresh parsley, chopped (optional)

For the pasta:

12 oz (340g) spaghetti or fettuccine

2 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

Zest of 1 lemon

2 tbsp lemon juice

Salt and black pepper to taste

2 tbsp fresh parsley or basil, chopped (for garnish)

Instructions:

Prepare the chicken:

Pat the chicken breasts dry and season with garlic powder, paprika, salt, and black pepper.

Cook the chicken:

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.

Make the garlic butter sauce:

In the same skillet, lower the heat and add butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant. Add the lemon juice and stir. Return the chicken to the skillet and coat it in the sauce. Sprinkle with parsley if desired.

Cook the pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

Prepare the lemon Parmesan sauce:

In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until melted and smooth.

Add lemon flavor: