Easy Garlic Butter Chicken Pasta (30-Min Creamy Dinner) – Weeknight Comfort, Fast

This is the kind of weeknight dinner that feels like a hug: buttery, garlicky pasta tossed with tender chicken and a silky cream sauce. It’s rich without being heavy, satisfying without a long list of ingredients, and it comes together in about 30 minutes. If you can boil water and sauté chicken, you can make this.

It’s perfect for busy nights, picky eaters, and anyone who loves classic, cozy flavors. Keep it simple or dress it up—either way, it’s a win.

Why This Recipe Works

• Simple pantry staples do the heavy lifting: butter, garlic, pasta, and cream create a lush sauce you can trust.
• Fast technique: cooking the chicken first, then building the sauce in the same pan, layers flavor without extra steps.
• Balanced texture: starchy pasta water helps the sauce cling to noodles instead of pooling at the bottom.
• Foolproof seasoning: a little lemon and Parmesan keep the buttery sauce bright, not flat.
• Flexible base: swap the pasta shape, add veggies, or lighten it up—no complex changes required.

Shopping List

• Pasta (12 ounces): spaghetti, fettuccine, or short pasta like penne or rotini
• Chicken (1 to 1.25 pounds): boneless skinless breasts or thighs, cut into bite-size pieces
• Butter (4 tablespoons), divided
• Olive oil (1 tablespoon)
• Garlic (5–6 cloves), finely minced
• Heavy cream (1 cup)
• Chicken broth (1/2 cup) or pasta water
• Parmesan cheese (3/4 cup), freshly grated
• Lemon (1): zest and juice to taste
• Fresh parsley (a small handful), chopped
• Red pepper flakes (optional)
• Salt and black pepper

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente.Reserve 1 cup of pasta water, then drain.
2. Season the chicken: Pat chicken dry. Season generously with salt and pepper. Optional: add 1/2 teaspoon Italian seasoning or paprika for extra warmth.
3. Sear the chicken: Heat a large skillet over medium-high.Add 1 tablespoon olive oil and 1 tablespoon butter. Sear chicken in a single layer for 3–4 minutes per side until golden and cooked through. Transfer to a plate; keep warm.
4. Sauté the garlic: Reduce heat to medium.Add 2 tablespoons butter to the skillet. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown it.
5. Build the sauce: Pour in chicken broth (or 1/2 cup pasta water).Simmer 1–2 minutes, scraping brown bits. Stir in heavy cream. Bring to a gentle simmer.
6. Add cheese and emulsify: Lower the heat.Stir in Parmesan a handful at a time until melted and smooth. Add a splash of reserved pasta water if the sauce is too thick. Aim for a glossy, slightly loose sauce.
7. Combine: Return chicken and any juices to the pan.Add cooked pasta and toss to coat. If needed, add more pasta water a little at a time to loosen and help the sauce cling.
8. Finish: Stir in the remaining 1 tablespoon butter, lemon zest, and a squeeze of lemon juice. Taste and season with more salt and pepper as needed.
9. Serve: Top with chopped parsley and extra Parmesan.Serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Add a splash of milk or broth when reheating to revive the sauce.
• Freezer: Cream sauces can separate when frozen. If you must freeze, cool completely and store up to 1 month.Reheat gently with extra cream and whisk to bring it back together.
• Reheating: Warm on the stove over low heat with a bit of water, broth, or cream. Stir frequently. Avoid high heat to prevent the sauce from splitting.

Health Benefits

• Protein-rich: Chicken provides lean protein for satiety and muscle support.
• Calcium and nutrients: Parmesan adds calcium and umami, so you can use less salt while keeping flavor high.
• Portion control: The sauce’s richness means smaller servings still satisfy, which can help manage portions.
• Balanced add-ins: Add veggies like spinach, peas, or broccoli for fiber, vitamins C and K, and extra color.

Pitfalls to Watch Out For

• Overcooked pasta: Pull it early; it finishes in the sauce.Mushy pasta won’t hold up.
• Curdled sauce: Keep heat moderate when adding cream and cheese. High heat can break the sauce.
• Dry chicken: Sear quickly over medium-high and don’t overcook. Thin strips cook fast.
• Skipping pasta water: The starchy liquid is the secret to a silky, clingy sauce.Don’t forget to reserve it.
• Pre-shredded cheese: It often contains anti-caking agents that hinder melting. Freshly grate for best texture.

Variations You Can Try

• Mushroom and Spinach: Sauté sliced mushrooms after the chicken, then wilt in a few handfuls of spinach before combining with pasta.
• Lemony Herb: Add extra lemon zest, a squeeze more lemon, and a mix of parsley, basil, and chives for a brighter profile.
• Cajun Kick: Toss the chicken with 1–2 teaspoons Cajun seasoning before searing. Finish with a squeeze of lime.
• Sun-Dried Tomato: Stir in chopped sun-dried tomatoes and a spoonful of the oil from the jar to the sauce.
• Lighter Cream: Swap half the cream for whole milk and thicken with an extra 1–2 tablespoons Parmesan.
• Gluten-Free: Use your favorite gluten-free pasta and confirm broth is gluten-free.Stir gently to avoid breakage.

FAQ

Can I use half-and-half instead of heavy cream?

Yes, but keep the heat low and add cheese gradually. Half-and-half can split more easily, so add a bit more Parmesan to thicken and avoid boiling.

What pasta shape works best?

Fettuccine and spaghetti are classic, but short shapes like penne, rotini, or rigatoni catch the sauce nicely. Use what you enjoy and what you have.

Can I use rotisserie chicken?

Absolutely.

Shred 2–3 cups of rotisserie chicken and warm it in the sauce before adding pasta. You’ll skip the searing step and save time.

How do I make it less heavy?

Use half cream, half milk; add more lemon; and stir in a cup of steamed broccoli or peas. The brightness and fiber help balance the richness.

What if my sauce is too thick?

Add warm pasta water a little at a time while tossing.

The starch loosens the sauce and helps it cling without watering it down.

What if my sauce separates?

Lower the heat, add a splash of cream or pasta water, and whisk gently. Often it comes back together once it cools slightly and re-emulsifies.

Can I make it ahead?

It’s best fresh. If you need to prep, cook pasta and chicken separately, cool, and store.

Reheat with sauce ingredients right before serving.

Is there a dairy-free option?

Use a dairy-free butter, unsweetened oat or almond cream, and a vegan Parmesan alternative. Expect a slightly different texture, but still tasty.

Final Thoughts

This Easy Garlic Butter Chicken Pasta checks every box: quick, creamy, and deeply comforting. With a handful of everyday ingredients and a few smart steps, you get a silky sauce that hugs every noodle and juicy chicken in each bite.

Keep the base recipe on repeat, then mix in veggies or spices to match your mood. It’s the kind of dinner that turns an ordinary night into something warm and satisfying—without keeping you in the kitchen all evening. Enjoy it hot, with extra Parmesan and a squeeze of lemon.