Nothing beats a bowl of creamy, garlicky pasta after a long day. This Garlic Butter Chicken Pasta is cozy, simple to make, and full of savory flavor. Tender chicken, silky butter sauce, and a touch of parmesan wrap around your favorite noodles for a satisfying meal.
It’s weeknight-friendly, yet tasty enough to serve guests. If you’re craving comfort without a lot of fuss, this one’s a keeper.
What Makes This Special
This recipe leans on a few pantry staples to deliver big flavor with minimal effort. The sauce is built on garlic and butter, then rounded out with chicken broth, a splash of cream, and parmesan for richness.
It clings to the pasta without feeling heavy. You get a balanced bite: juicy chicken, mellow garlic, and a bright touch of lemon. Plus, it’s flexible—change the pasta shape, add veggies, or tweak the heat.
What You’ll Need
- Pasta: 12 ounces of fettuccine, linguine, or penne
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Butter: 4 tablespoons (divided)
- Olive oil: 1 tablespoon
- Garlic: 5–6 cloves, minced
- Chicken broth: 1 cup, low sodium
- Heavy cream: 1/2 cup (or half-and-half for lighter)
- Parmesan cheese: 3/4 cup, freshly grated
- Lemon: Zest of 1/2 lemon and 1–2 teaspoons lemon juice
- Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder
- Crushed red pepper flakes: 1/4 to 1/2 teaspoon (optional)
- Salt and black pepper: To taste
- Fresh parsley: 2 tablespoons, chopped
- Optional add-ins: Baby spinach (2 cups), sundried tomatoes (1/3 cup), or peas (1 cup)
Step-by-Step Instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Season the chicken. Pat the chicken dry. Toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, Italian seasoning, and onion powder. This helps the chicken brown and stay juicy.
- Sear the chicken. Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot, add the chicken in a single layer. Sear 3–4 minutes per side until browned and cooked through. Transfer to a plate; tent loosely with foil.
- Sauté the garlic. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Stir in the garlic and cook 30–60 seconds until fragrant. Do not let it brown.
- Deglaze and build the sauce. Pour in the chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Stir in the cream, red pepper flakes (if using), and lemon zest.
- Add parmesan. Lower the heat. Whisk in parmesan a handful at a time until smooth. If it seems too thick, loosen with a splash of reserved pasta water.
- Finish the sauce. Stir in the remaining 1 tablespoon butter and a teaspoon of lemon juice. Taste and adjust salt, pepper, and lemon to your liking.
- Combine. Add the drained pasta and cooked chicken to the skillet. Toss until coated. If using spinach, peas, or sundried tomatoes, fold them in now. Add more pasta water as needed for a glossy, silky sauce.
- Garnish and serve. Sprinkle with chopped parsley and a little extra parmesan. Serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of broth, cream, or water to loosen the sauce. Microwave in short bursts, stirring in between.
- Freezing: Not ideal because cream sauces can separate. If you must, freeze for up to 1 month and reheat gently while whisking in extra cream.
Benefits of This Recipe
- Quick and weeknight-friendly: Ready in about 30 minutes with minimal prep.
- Customizable: Works with different pastas, proteins, and veggies.
- Balanced flavor: Butter and garlic deliver comfort, while lemon and parmesan add brightness.
- Family-approved: Mild, creamy, and easy to adapt to picky eaters.
- One-pan sauce: Fewer dishes and easy cleanup.
Pitfalls to Watch Out For
- Overcooking the chicken: Small pieces cook fast. Pull them once they hit 165°F and look juicy.
- Browning the garlic: Burnt garlic turns bitter. Keep the heat moderate and stir constantly.
- Clumpy cheese: Add parmesan off the boil and in small handfuls. High heat can cause separation.
- Dry pasta: Reserve pasta water. A splash loosens the sauce and helps it cling.
- Underseasoning: Taste at each step. Butter and cream need salt, pepper, and acid to pop.
Alternatives
- Protein swaps: Use shrimp, sliced Italian chicken sausage, or rotisserie chicken. For shrimp, sear 2 minutes per side and add back at the end.
- Dairy-light version: Replace half the butter with olive oil and use half-and-half instead of heavy cream. Add extra pasta water for silkiness.
- Veggie boost: Add mushrooms, asparagus, broccoli florets, or cherry tomatoes. Sauté before the garlic and finish in the sauce.
- Gluten-free: Use gluten-free pasta and check the broth and parmesan labels.
- Herb twist: Swap parsley for basil or chives. A pinch of thyme is great with chicken.
- Spice level: Increase red pepper flakes or add a dash of hot sauce to the sauce.
- Lemon-forward: Double the zest and add extra juice for a brighter profile.
FAQ
Can I make this without cream?
Yes. Use half-and-half or whole milk and add more parmesan for body. Keep the heat low to prevent curdling, and rely on pasta water to achieve a silky texture.
What pasta shape works best?
Fettuccine, linguine, or tagliatelle are great for a creamy sauce.
Short shapes like penne or rigatoni also work well and are easier to serve family-style.
How do I keep the sauce from breaking?
Lower the heat before adding cream and cheese. Add parmesan gradually and avoid boiling after the dairy goes in. If it thickens too much, whisk in pasta water a little at a time.
Can I use pre-grated parmesan?
Freshly grated melts smoother and tastes better.
Pre-grated can contain anti-caking agents that make the sauce grainy. If using pre-grated, add it slowly and expect a slightly different texture.
How can I make it lighter?
Use olive oil for half the butter, swap in half-and-half, and add extra veggies. You can also reduce the parmesan slightly and brighten with more lemon to keep flavor high.
Is this good for meal prep?
It reheats well for 2–3 days.
Store a small container of broth or water to add when reheating so the sauce comes back to life without drying out.
What if my garlic tastes harsh?
Mince it finely and cook just until fragrant. If it still tastes sharp, add a small pinch of sugar or an extra squeeze of lemon to balance the flavor.
Can I make it in one pot?
You can boil the pasta in a deep skillet, drain, and use the same pan for the sauce. True one-pot versions cook pasta in the sauce, but you’ll need extra broth and careful stirring to prevent sticking.
Wrapping Up
Garlic Butter Chicken Pasta is the kind of comforting dish that feels special without demanding much from you.
With a short ingredient list, simple steps, and plenty of room to customize, it easily earns a spot in your weeknight rotation. Keep that pasta water, mind the garlic, and taste as you go. You’ll end up with a glossy, garlicky bowl of cozy that always hits the spot.
