This lemon butter chicken recipe isn’t just another seafood dish. It’s a comfort meal that starts with store-bought lobster ravioli, bathed in a golden, buttery sauce with lemon and garlic whispering through every bite. I know, lobster sounds fancy, but this dish keeps things simple—just the way we like it. The beauty here is the sauce. It’s rich from butter, bright from lemon, and has a gentle kick from red pepper flakes. I like to think of it as the kind of sauce that doesn’t just coat the pasta—it hugs it. And let’s be honest, it’s also an excuse to mop up the plate with some crusty bread (no judgment here). Whether you’re hunting for healthy lemon chicken, easy lemon chicken ideas, or a go-to recipe with butter that doesn’t feel like a full-time job, this one delivers. It’s bold but balanced. Fast, but feels like you took your time. And if you’ve ever Googled ‘lobster sauce recipe’ at 5:30 p.m.—this one’s got your name on it.

1) Key Takeaways
2) Easy Lemon Butter Chicken with Lobster Ravioli Recipe
3) Ingredients for Lemon Butter Chicken with Lobster Ravioli
4) How to Make Lemon Butter Chicken with Lobster Ravioli
5) Tips for Making Lemon Butter Chicken with Lobster Ravioli
6) Making Lemon Butter Chicken with Lobster Ravioli Ahead of Time
7) Storing Leftover Lemon Butter Chicken with Lobster Ravioli
8) Try these Main Course Recipes next!
9) Lemon Butter Chicken with Lobster Ravioli
10) Nutrition

1) Key Takeaways

A quick, rich meal with the elegance of lobster and simplicity of buttered pasta
Uses store-bought lobster ravioli and pantry staples to speed things up
A great way to enjoy lemon butter chicken flavors with seafood
Easy to prep in under 30 minutes, perfect for weeknights or special dinners

2) Easy Lemon Butter Chicken with Lobster Ravioli Recipe

When we talk comfort food, lemon butter chicken always floats to the top of my list. It’s warm, tangy, and the kind of meal you cook when you want something that feels indulgent without the stress. But let’s twist it a little. What if you take that lemony richness and let it bathe some pillowy lobster ravioli?

That’s exactly what I did here. This dish is buttery and bright, and honestly, it tastes like you’ve spent your afternoon crafting it when really, it comes together fast. We start with simple ingredients like butter, garlic, and lemon. And yes, I cheat a little with store-bought ravioli—but I promise it’s the good kind.

It’s bold, it’s creamy, and it leans into everything we love about a great recipe with butter. Whether you’re in the mood for healthy lemon chicken, a quick seafood fix, or something that feels like a small victory on a Tuesday night, this one delivers.

3) Ingredients for Lemon Butter Chicken with Lobster Ravioli

Lobster Ravioli: I use a standard 9-ounce package of lobster ravioli. You’ll find these in most grocery store fridge sections, and they cook in minutes.

Unsalted Butter: This gives you more control over the saltiness of the sauce. It forms the base and brings that silky, glossy finish we love in recipes with butter.

Garlic: Just two cloves minced. They cook fast and bring an earthy punch that gives the sauce a backbone.

Lemon Zest and Juice: Bright, tart, and totally refreshing. The zest lifts the dish while the juice adds a clean balance to the butter.

Heavy Cream: Adds body to the sauce. It’s optional, but I like how it rounds out the lemon’s sharpness.

Red Pepper Flakes: Just a pinch gives the sauce a little kick. It doesn’t scream heat, just a whisper of it.

Salt and Pepper: Season to taste. I like sea salt and freshly ground black pepper for the finish.

Fresh Parsley: Optional, but it adds a pop of color and a fresh bite that cuts through the richness.

4) How to Make Lemon Butter Chicken with Lobster Ravioli

Step 1. Bring a large pot of salted water to a boil and cook the lobster ravioli. It usually takes 3 to 4 minutes. Once they float, they’re done. Drain and set aside.

Step 2. In a skillet, melt the butter over medium heat. Once it begins to bubble, toss in the garlic. Let it cook for about a minute. Don’t walk away—garlic burns fast.

Step 3. Add the lemon zest and juice to the pan. Stir and let it simmer gently. The aroma at this point is incredible—like a buttery lemon cloud.

Step 4. Sprinkle in the red pepper flakes. Stir, and add the cream if you’re using it. Let the sauce warm through and thicken just slightly. Taste and adjust with salt and pepper.

Step 5. Add the cooked ravioli to the sauce. Toss gently to coat. Let them sit in the sauce for a minute or two so they absorb some flavor.

Step 6. Plate the ravioli and spoon extra sauce over the top. Finish with parsley and maybe a crack of pepper. Serve it hot and don’t forget the bread for mopping.

5) Tips for Making Lemon Butter Chicken with Lobster Ravioli

This dish moves fast, so have everything prepped. Chop your garlic, zest your lemon, and measure out the cream before anything hits the pan. You don’t want to be scrambling once the butter melts.

Use a nonstick or stainless skillet with a wide base. That gives the sauce room to spread and simmer evenly. Stir gently when you add the ravioli. They’re delicate and like a soft touch.

If you’re leaning toward easy lemon chicken recipes, this one delivers that flavor through the butter sauce. It’s creamy but still light, thanks to that lemon punch. Perfect balance in one pan.

6) Making Lemon Butter Chicken with Lobster Ravioli Ahead of Time

You can make this ahead, but I recommend keeping the sauce and ravioli separate until you’re ready to eat. Reheat the sauce over low heat, adding a splash of cream or water if needed to loosen it up.

Cook the ravioli fresh if possible. They only take minutes and taste best when just made. If you must cook them early, toss them with a bit of oil to keep them from sticking.

This works great for meal prep or date night dinners that don’t need to feel rushed. Just store the sauce in a sealed container in the fridge for up to three days.

7) Storing Leftover Lemon Butter Chicken with Lobster Ravioli

Got leftovers? Store them in an airtight container in the fridge. They’ll keep for about two days. The ravioli can soften, but the flavor stays solid.

To reheat, warm in a pan over low heat. Add a splash of water or cream to wake up the sauce. Stir gently and try not to break the pasta while you mix.

Reheated leftovers won’t be exactly the same, but they’re still a treat. Especially when you spoon them into a bowl at lunch and feel like you’ve treated yourself.

8) Try these Main Course Recipes next!

9) Lemon Butter Chicken with Lobster Ravioli