A bright, silky side dish that pairs perfectly with yesterday’s Chicken Piccata – click this link for the recipe

Chicken in Lemon‑Caper Butter Sauce

If you made my chicken piccata yesterday, this creamy lemon pasta is the natural next step. It’s quick, comforting, and uses the same fresh, zesty flavours – which means the two dishes taste like they were meant to be served together. The sauce comes together in minutes, and the result is a velvety, lemon‑kissed bowl of pasta that feels both cozy and refreshing.

Why This Pasta Is So Delicious

• The lemon zest and juice cut through the richness, giving you that perfect balance.
• Garlic + butter + cream = the holy trinity of comfort.
• Parmesan melts into the sauce, making it glossy and luxurious.
• It’s incredibly easy — the sauce is done before your pasta even finishes cooking.

Ingredients

• 1–2 garlic cloves, minced
• 1 lemon (zest + juice)
• 3 tbsp (45 g) butter
• 1 tbsp olive oil
• 2/3 cup (160 ml) heavy cream
• Salt, to taste
• 280 g pasta of your choice
• 1/4 cup (22 g) grated Parmesan (and the rind if you’re near the end of your parm wedge)
• Parsley, for serving

Directions

1. Boil the pasta: Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. While the water heats, start your sauce.
2. Prep the flavour base: Mince the garlic. Grate the zest from the lemon and squeeze out the juice. Set aside.
3. Build the sauce: In a pan, heat the olive oil. Add the garlic and cook over low heat for about 2 minutes. Add the butter and lemon zest, stirring until melted. Pour in the lemon juice, heavy cream, and a pinch of salt. Bring to a gentle boil.
4. Cook the pasta: Cook according to package instructions. Before draining, reserve 1 cup of the pasta water.
5. Combine: Add the drained pasta directly into the sauce. Add a splash of pasta water and the Parmesan (and the parm rind if using…take it out after a few minutes it will get nice and thick and flavourful). Toss for 1–2 minutes until the sauce thickens and coats the noodles.
6. Serve: Top with fresh parsley and extra Parmesan if you’re feeling fancy.