Lemon Garlic Butter Chicken with Creamy Parmesan Pasta

 

 Creamy Pasta with Glazed Grilled Chicken

A silky garlic-Parmesan pasta meets sweet-savory grilled chicken in this cozy showstopper.

This dish is all about contrast: creamy meets caramelized, rich meets smoky, and every bite is layered with flavor. The pasta is tossed in a velvety garlic-Parmesan sauce, while the chicken is glazed with soy, honey, and ginger, then grilled until glossy and golden. It’s elegant enough for guests, but simple enough for a weeknight win.

 Ingredients

For the Creamy Pasta

• 200g spaghetti or fettuccine
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Glazed Grilled Chicken

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• ¼ cup soy sauce
• ¼ cup honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

 Instructions

1. Cook the Pasta

• Boil salted water and cook pasta until al dente.
• Drain and toss with a little olive oil to prevent sticking.

2. Make the Cream Sauce

• Melt butter in a skillet over medium heat.
• Sauté garlic for 1 minute until fragrant.
• Add cream and bring to a gentle simmer.
• Stir in Parmesan and whisk until smooth.
• Season with salt and pepper. Keep warm.

3. Marinate the Chicken

• In a bowl, mix soy sauce, honey, olive oil, garlic, ginger, salt, and pepper.
• Add chicken and toss to coat.
• Marinate for at least 15 minutes (or up to 2 hours).

4. Grill the Chicken

• Heat a grill pan or outdoor grill over medium-high.
• Grill chicken 5–7 minutes per side until cooked through and caramelized.
• Let rest for a few minutes.

5. Assemble & Serve

• Toss pasta in the cream sauce until evenly coated.
• Plate and top with grilled chicken.
• Drizzle any leftover glaze over the chicken.
• Garnish with parsley and serve hot.

 Tips & Variations

• Make it Moroccan: Add a pinch of ras el hanout to the chicken marinade or stir saffron into the cream sauce for a local twist.
• Lighter Option: Swap cream for coconut milk and use grilled tofu for a plant-based version.
• Add Color: Serve with roasted cherry tomatoes or steamed broccoli for brightness and balance.
• Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.