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Creamy Lemon Butter Chicken Spaghetti with Parmesan

Tender golden chicken and spaghetti are tossed in a silky lemon butter sauce with garlic, fresh Parmesan, and a touch of cream. Bright, savory, and comforting, this easy pasta dinner is perfect for busy weeknights or relaxed family meals.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces spaghetti
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided
  • 4 garlic cloves minced
  • 1 teaspoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese plus more for serving
  • 1/2 cup reserved pasta water as needed
  • 2 tablespoons chopped fresh parsley
  • Red pepper flakes optional

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.
  2. While the pasta cooks, pat the chicken dry and season it with 1/2 teaspoon salt, black pepper, and Italian seasoning.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a clean plate.
  4. Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet, followed by the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Stir in the lemon zest, lemon juice, and heavy cream. Allow the mixture to gently simmer for 1–2 minutes without bringing it to a vigorous boil.
  6. Reduce the heat to low and gradually stir in the freshly grated Parmesan until melted and smooth. Add a splash of reserved pasta water as needed to create a silky sauce.
  7. Return the cooked chicken to the skillet, then add the drained spaghetti. Toss everything thoroughly until the pasta and chicken are evenly coated in the lemon butter Parmesan sauce.
  8. Taste and adjust with the remaining salt if needed. Add more pasta water, one tablespoon at a time, if the sauce becomes too thick.
  9. Garnish with fresh parsley, additional Parmesan, and optional red pepper flakes. Serve immediately while warm and creamy.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat with a splash of cream, chicken broth, or water to restore the sauce's consistency.
  • For a lighter version, omit the heavy cream and use additional reserved pasta water to emulsify the butter and Parmesan.
  • Freshly squeezed lemon juice gives the best flavor; bottled juice can taste overly sharp or artificial in this recipe.
  • Add baby spinach, broccoli, asparagus, peas, or sautéed mushrooms for extra vegetables.
  • Avoid boiling the sauce after adding Parmesan, as excessive heat can cause the cheese to become grainy or clump.