Garlic Butter Chicken Pasta is a cozy, flavorful dinner made with tender golden chicken, perfectly cooked pasta, plenty of fresh garlic, rich butter, Parmesan cheese, and herbs. This Garlic Butter Chicken Pasta Recipe comes together with simple everyday ingredients but tastes wonderfully savory and satisfying. It’s a great choice for busy weeknights, family dinners, or whenever you’re craving a comforting bowl of pasta without making a complicated sauce.
Ingredients
- 12 oz penne pasta
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 5 cloves garlic, finely minced
- ½ teaspoon red pepper flakes, optional
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
Bring a large pot of well-salted water to a boil. Add the penne and cook until al dente according to the package directions. Before draining, scoop out about ½ cup of the pasta water and set it aside.
While the pasta cooks, season the chicken with about half of the salt, the black pepper, and Italian seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken in a single layer and let it cook without moving it too much at first. This gives the pieces time to develop a nice golden crust. Continue cooking, turning occasionally, until browned and cooked through, about 6–8 minutes depending on the size of the pieces. Transfer the chicken to a plate.
Lower the heat to medium and add the remaining butter to the same skillet. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 30–60 seconds, just until the garlic smells fragrant. Keep an eye on it because garlic can burn quickly.
Pour in the chicken broth and scrape up all those flavorful browned bits from the bottom of the skillet. Let the mixture simmer for 2–3 minutes.
Add the drained pasta to the skillet and toss until coated in the buttery garlic sauce. Sprinkle in the Parmesan a little at a time, tossing as you go. Add a splash of the reserved pasta water if needed to loosen the sauce and help the cheese coat the pasta smoothly.
Return the chicken and any juices from the plate to the skillet. Add the fresh parsley and lemon juice, then toss everything together. Taste and add the remaining salt if needed.
Serve immediately with an extra sprinkle of Parmesan and fresh parsley on top.
Tips for the Best Garlic Butter Chicken Pasta
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese, so it’s worth grating it yourself. Avoid cooking the garlic over high heat, since browned or burned garlic can make the entire sauce taste bitter.
For an extra creamy version, stir in about ½ cup of heavy cream after adding the chicken broth. You can also add spinach, broccoli, mushrooms, or sun-dried tomatoes if you want to work some vegetables into the meal.
Leftovers can be refrigerated in an airtight container for up to 3–4 days. When reheating, add a small splash of chicken broth or water to bring the buttery sauce back together.
0 comments so far,add yours