A rich and flavorful dish with tender garlic butter chicken and creamy lemon parmesan pasta, making it the ultimate comfort food.

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

8 oz spaghetti or your favorite pasta

2 tablespoons unsalted butter

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/2 cup grated parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

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Cook the pasta according to the package instructions, then drain and set aside.
Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked pasta to the skillet and toss it in the garlic butter sauce. Stir in lemon zest, lemon juice, and parmesan cheese until the pasta is evenly coated. Season with salt and pepper to taste.
Slice the cooked chicken and place it on top of the pasta. Garnish with fresh parsley if desired.

You can swap chicken breasts with boneless, skinless thighs for a juicier option.

Any type of pasta can be used, such as fettuccine, penne, or gluten-free pasta.

For added flavor, consider tossing in sautéed spinach, peas, or sun-dried tomatoes.

Add red pepper flakes to the garlic butter sauce for a spicy twist.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the dish in a skillet with a splash of water or broth, or in the microwave with a damp paper towel to keep the chicken moist.