Save to Pinterest The first time I made this garlic butter chicken pasta, my kitchen smelled so incredible that my roommate actually came home early from work to investigate. She thought I had ordered from a restaurant, not that I was throwing together ingredients I happened to have in the fridge. We stood around the stove, eating straight from the skillet, and I knew this recipe was going into the regular rotation.
Last winter my sister was feeling overwhelmed with her new job and three kids, so I brought over a big container of this pasta. She called me the next morning to say it was the first time her teenagers had willingly eaten peas in years, and even asked for seconds. Sometimes the simplest meals become the ones people remember most.
Ingredients
- 2 large boneless skinless chicken breasts: Cut into bite sized pieces so they cook quickly and evenly throughout the dish
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of seasoning that brings all the flavors together
- 1/2 teaspoon dried Italian herbs: Optional but adds a lovely aromatic depth to the chicken
- 350 g curly pasta: Fusilli or rotini catch the sauce beautifully in every spiral and curve
- 1 cup frozen peas: Thawed beforehand so they heat through quickly without cooling down the pasta
- 2 tablespoons olive oil: For achieving that perfect golden sear on the chicken
- 3 tablespoons unsalted butter: The base of our luscious sauce that coats every strand of pasta
- 4 garlic cloves minced: Fresh garlic is essential here, nothing substitutes for that fragrant sizzle
- 1/4 teaspoon red pepper flakes: Just a whisper of heat that wakes up the palate
- 1/3 cup grated Parmesan cheese: Adds a salty nutty richness that pulls the whole sauce together
- Zest and juice of 1 lemon: The secret ingredient that makes everything taste bright and fresh
- 2 tablespoons chopped fresh parsley: Adds a pop of color and a fresh herbal finish
Instructions
- Cook your pasta to perfection:
- Drop the curly pasta into a large pot of boiling salted water and cook until it has that satisfying bite, then reserve 1/2 cup of the starchy cooking water before draining
- Season the chicken while you wait:
- Sprinkle the bite sized chicken pieces with salt, pepper, and Italian herbs so every piece is evenly coated
- Sear the chicken until golden:
- Heat the olive oil in your large skillet over medium high heat, add the chicken, and let it develop a beautiful crust, about 5 to 7 minutes, then transfer to a plate
- Build the fragrant sauce base:
- Turn the heat down to medium, melt the butter in the same skillet, and add the garlic with red pepper flakes, stirring for just 1 to 2 minutes until you can smell the garlic but it has not browned
- Combine everything together:
- Toss in the peas and return the chicken to warm through, then add the cooked pasta, Parmesan, lemon zest, and juice, tossing with the reserved pasta water until the sauce clings lightly to every curl
- Finish with fresh herbs:
- Remove from heat, fold in the parsley, taste the sauce, and adjust with more salt or pepper until it sings
Save to Pinterest This pasta has become my go to for new neighbors and exhausted friends alike. Something about the combination of tender chicken, sweet peas, and that bright garlic butter just makes people feel taken care of.
Making It Your Own
The beauty of this recipe lies in how adaptable it is to whatever you have on hand or whoever you are cooking for that evening.
Time Saving Shortcuts
On busy weeknights I have used rotisserie chicken from the grocery store and the dish still comes together beautifully in under fifteen minutes flat.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the butter perfectly, and a simple green salad with vinaigrette keeps the meal from feeling too heavy.
- Grate extra Parmesan at the table because everyone always wants more
- Keep some red pepper flakes on the table for guests who like more heat
- Serve with crusty bread to mop up every last drop of that garlic butter sauce
Save to Pinterest I hope this recipe finds its way into your regular rotation the way it has into mine. There is something special about a meal that comes together quickly but tastes like it took all day.
Recipe FAQs
- → Can I use fresh chicken instead of boneless breasts?
Yes, fresh chicken thighs work wonderfully and provide extra tenderness. Adjust cooking time to ensure the chicken is fully cooked through, typically 7-9 minutes depending on thickness.
- → What pasta shapes work best for this dish?
Curly shapes like fusilli, rotini, or penne are ideal as they catch and hold the garlic butter sauce. Any medium-sized pasta will work, though flat shapes may not capture the sauce as effectively.
- → How do I make the sauce creamier?
Stir in a splash of heavy cream or half-and-half along with the pasta water. This adds richness without overwhelming the bright lemon and garlic flavors. Start with 2-3 tablespoons and adjust to taste.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh. However, you can cook the chicken and make the sauce separately up to 2 hours ahead. Reheat gently before combining with freshly cooked pasta.
- → What are good side dish pairings?
A crisp green salad with a light vinaigrette, steamed broccoli, or garlic bread complement this pasta beautifully. The brightness of the lemon sauce pairs well with fresh, simple vegetables.
- → Is this suitable for dietary restrictions?
Gluten-free and whole wheat pasta options work perfectly. The dish contains dairy (butter and Parmesan), so those with lactose intolerance should use alternatives. Always verify ingredient labels for allergens.