Garlic Butter Chicken Pasta Recipe brings juicy seared chicken, al dente pasta, and a rich garlic-butter sauce brightened with lemon and Parmesan. It suits busy weeknights and date nights, and you can get it on the table in about 30 minutes. I whip this up after long photo shoots, and the pan usually looks suspiciously clean by the time I sit down.
Why Choose This Garlic Butter Chicken Pasta Recipe
Garlic Butter Chicken Pasta Recipe checks every comfort box while staying simple and weeknight-friendly. You get bold garlic, silky butter, and savory chicken that coat each strand like it had a stylist.
You need basic pantry items, and the method uses one skillet plus a pasta pot. The whole thing scales well for two or a crowd, and picky eaters rarely argue with butter and noodles.
Silky garlic-butter sauce, juicy chicken, and perfectly coated pasta that the whole table devours in minutes ★★★★★
Ingredients You Need
- 12 ounces pasta of choice, such as fettuccine, linguine, spaghetti, or penne (bronze-cut brands grip sauce best)
- 1.25 pounds boneless skinless chicken breasts or thighs, cut in 1-inch strips or cubes
- Time-saver: swap in 3 cups shredded rotisserie chicken and skip the sear
- 1.5 teaspoons kosher salt, divided, plus more for pasta water
- 3/4 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning or 1/2 teaspoon each dried oregano and basil
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, cut into pieces (European-style butter tastes extra rich)
- 6 garlic cloves, minced or grated
- Shortcut: 2 tablespoons jarred minced garlic works, but fresh tastes brighter
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup low-sodium chicken broth or dry white wine
- Zest of 1/2 lemon and 1 to 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmesan, plus extra to finish
- Brand note: use real Parmigiano Reggiano for best melt; pre-shredded works in a pinch
- 1/4 cup chopped fresh parsley or basil
- 1/2 to 3/4 cup reserved pasta water, as needed
Equipment
- Large pot for boiling pasta
- 12-inch skillet
- Tongs and wooden spoon
- Microplane or fine grater
- Cutting board and chef’s knife
- Measuring cups and spoons
How to Make Garlic Butter Chicken Pasta Recipe
Prep the Chicken
- Pat the chicken dry with paper towels. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning.
Boil the Pasta
- Bring a large pot of water to a rolling boil. Salt it generously.
- Cook the pasta until al dente. Reserve 3/4 cup pasta water, then drain.
Sear the Chicken
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer and sear 3 to 4 minutes per side until browned and cooked through. Move the chicken to a plate and tent loosely.
- Using rotisserie chicken: warm it briefly in the skillet after you build the sauce.
Build the Garlic Butter Sauce
- Lower the heat to medium. Add 3 tablespoons butter to the skillet and let it melt.
- Add the garlic and red pepper flakes. Stir 60 to 90 seconds until fragrant; do not let the garlic brown.
- Pour in the broth or wine. Scrape up the browned bits and simmer 2 to 3 minutes to reduce slightly.
Finish the Pasta
- Add the cooked pasta and chicken to the skillet. Toss to coat.
- Stir in the lemon zest and juice, then sprinkle in the Parmesan.
- Add splashes of reserved pasta water until the sauce turns glossy and clings to the pasta.
- Stir in the final tablespoon of butter for an extra silky finish.
Taste and Serve
- Taste and adjust with more salt, pepper, or lemon.
- Sprinkle with parsley and extra Parmesan. Serve hot.
Tips & Common Mistakes
- Dry the chicken well so you get a flavorful sear.
- Use a big skillet and avoid crowding; crowded chicken steams and turns pale.
- Salt the pasta water generously; it seasons the noodles from the inside.
- Set a mug by the sink and scoop pasta water before you drain.
- Keep the garlic pale; burnt garlic turns bitter fast.
- Add cheese off the direct heat and toss quickly to avoid clumps.
- Slice chicken evenly so it cooks at the same rate.
- Balance rich butter with lemon and a pinch of heat for a lively finish.
- Thin the sauce with pasta water, not plain water, for better body.
- Taste before salting if you used salted butter or regular broth.
Variations I've Tried
- Creamy spin: add 1/3 cup heavy cream or 2 tablespoons mascarpone to the sauce.
- Veggie boost: fold in baby spinach, blistered cherry tomatoes, or steamed broccoli.
- Mushroom twist: brown sliced creminis with the chicken and finish with thyme.
- Zippy lemon-caper: add 1 tablespoon capers and extra zest.
- Cajun kick: swap Italian seasoning for Cajun seasoning and squeeze in lime.
- Seafood night: use shrimp instead of chicken and cook 2 minutes per side.
How to Serve
Twirl the pasta into warm bowls and top with more Parmesan, a shower of parsley, and fresh black pepper. Add a simple green salad with a bright vinaigrette or roasted asparagus for crunch. Garlic bread or warm ciabatta soaks up every drop of garlicky butter. Pair with a crisp pinot grigio or a bubbly lemon soda if you want a zero-proof match.
Make-Ahead and Storage
- Make-ahead prep: cut and season the chicken, mince the garlic, zest the lemon, and grate the cheese up to 1 day in advance. Store each in airtight containers in the fridge.
- Fridge: cool leftovers, then refrigerate in an airtight container for up to 3 days.
- Freezer: pasta with butter-based sauce can turn grainy, but it still works in a pinch. Freeze up to 2 months and thaw overnight in the fridge.
- Reheat: warm gently in a skillet over medium heat with a splash of water or broth and a small knob of butter. Stir until the sauce loosens and turns glossy. Microwave works too; cover, heat in short bursts, and stir once.
Garlic Butter Chicken Pasta Recipe
Garlic Butter Chicken Pasta brings juicy seared chicken, al dente pasta, and a rich garlic-butter sauce brightened with lemon and Parmesan, all ready in about 30 minutes.
Ingredients
Instructions
- Pat the chicken dry with paper towels. Toss with 1 teaspoon of the salt, 1/2 teaspoon black pepper, and the Italian seasoning.
- Bring a large pot of water to a rolling boil. Salt generously, then cook the pasta until al dente. Reserve 3/4 cup of the pasta water, then drain.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 3 to 4 minutes per side, until browned and cooked through. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add 3 tablespoons of the butter to the skillet and let it melt. Stir in the garlic and red pepper flakes and cook for 60 to 90 seconds, until fragrant but not browned.
- Pour in the chicken broth or wine. Scrape up the browned bits from the bottom of the pan and simmer for 2 to 3 minutes to reduce slightly.
- Add the cooked pasta and chicken to the skillet and toss to coat in the sauce.
- Stir in the lemon zest and lemon juice, then sprinkle in the Parmesan. Add splashes of the reserved pasta water until the sauce is glossy and clings to the pasta.
- Stir in the remaining 1 tablespoon of butter for an extra silky finish. Season to taste with the remaining salt and pepper, adjusting lemon if desired.
- Sprinkle with chopped parsley or basil and extra Parmesan. Serve hot.
Notes
Nutrition Information
Approximate per serving (4 servings): 640 calories; fat 26 g; saturated fat 11 g; carbohydrates 61 g; fiber 3 g; sugars 3 g; protein 40 g; sodium 880 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (4 servings): 640 calories; fat 26 g; saturated fat 11 g; carbohydrates 61 g; fiber 3 g; sugars 3 g; protein 40 g; sodium 880 mg. Values will vary based on exact ingredients, brands, and portion size.