Description
Juicy garlic butter chicken served over lemon herb pasta, tossed with burst cherry tomatoes for a fresh, zesty, and comforting meal. A quick yet elegant dinner with bold flavors and simple ingredients.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 tsp chili flakes (optional)
- 8 oz spaghetti or linguine
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil (optional)
- Salt and pepper to taste
- Grated parmesan (for serving, optional)
Instructions
- Cook pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side, or until golden and cooked through. Remove from pan and let rest.
- In the same pan, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook 3–4 minutes until softened and starting to burst. Add chili flakes if using.
- Slice cooked chicken and return to the pan to rewarm slightly.
- Add drained pasta to the skillet along with lemon juice, lemon zest, and herbs. Toss well, adding reserved pasta water a little at a time to loosen the sauce.
- Season with additional salt and pepper to taste.
- Serve pasta topped with sliced chicken, extra herbs, and parmesan if desired.
Notes
- Use boneless chicken thighs for extra juiciness if preferred.
- Can be made gluten-free by using GF pasta.
- Great with a side of arugula salad or garlic bread.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg