While the chicken is simmering in the sauce, cook the pasta. Bring a large pot of salted water to a boil, then add your pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water to help with the sauce.
In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Then, pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and Italian seasoning, and continue stirring until the cheese melts into the cream, creating a creamy, smooth sauce. Add salt and pepper to taste.
Once the sauce is smooth and creamy, toss the cooked pasta in the sauce, adding a little of the reserved pasta water if the sauce needs to be thinned out. Stir until the pasta is well coated and the sauce is velvety and rich.
Serving Suggestions
Serve the creamy Parmesan pasta topped with the lemon garlic butter chicken. Spoon some of the extra lemon garlic butter sauce from the pan over the pasta and chicken for added flavor. Garnish with fresh parsley, a squeeze of lemon juice, or additional grated Parmesan cheese for extra flavor and a beautiful presentation. Pair this dish with a fresh salad or garlic bread for a complete meal.
Make-Ahead & Storage
This dish is best served fresh, but you can make the pasta and sauce ahead of time and store them separately in the refrigerator for up to 2 days. To reheat, gently warm the pasta on the stovetop, adding a little extra cream or pasta water to restore the sauce’s creamy texture. The chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it in a skillet over low heat with some of the sauce.
Tips
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