It is 6pm. You are tired. Dinner needs to happen fast.
This Garlic Butter Chicken Pasta is your new best friend. It is warm, golden, and incredibly comforting on a chilly evening. You can have it on the table in just 35 minutes.
Why You’ll Love This Recipe
This dish is a total lifesaver for busy winter weeknights. It uses simple pantry staples you likely already have. The sauce is light but feels fancy enough for guests.
Your family will love the tender chicken and savory butter. It is a guaranteed crowd-pleaser that even picky eaters enjoy. Plus, cleanup is easy with just one pot and one skillet.
Simple Cooking Steps
Making this meal is very straightforward and stress-free. You simply boil the pasta while you sear the chicken. The sauce comes together right in the same pan.
Even if you are a beginner, you can do this. Using reserved pasta water is the secret to a perfect sauce. It creates a silky coating that sticks to every noodle.
Ingredients You’ll Need
Fresh ingredients make this simple dish really shine.
- 1 lb chicken breast, cut into 1-inch cubes
- 12 oz fettuccine or linguine
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp olive oil
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- Season the chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet and stir until melted. Add minced garlic and sauté for 60 seconds until fragrant.
- Add the cooked pasta and chicken to the skillet. Toss well to coat.
- Stir in Parmesan cheese and chopped parsley, adding reserved pasta water 1 tablespoon at a time to reach desired sauce consistency.
- Serve hot.
Best Ways to Enjoy It
Serve this warm in shallow bowls for a cozy feel. Add a side of crusty garlic bread to soak up the sauce. A simple green salad balances the rich butter perfectly.
Since this is a winter favorite, light a candle. Enjoy a quiet, satisfying meal with your favorite people. It turns a regular Tuesday into a special moment.
Storage & Reheating
Store any leftovers in an airtight container for three days. The pasta may soak up the sauce as it sits. To reheat, use a skillet over low heat.
Add a splash of water or milk to loosen the sauce. This helps it stay creamy and delicious the next day. It makes a wonderful lunch for work or school.
Tips for Best Results
- Do not overcook the pasta; keep it al dente.
- Save more pasta water than you think you need.
- Use fresh garlic instead of the jarred kind.
- Pat the chicken dry before cooking for a better sear.
- Warm your serving bowls to keep the pasta hot.
- Add a squeeze of fresh lemon for a bright finish.
- Grate your own Parmesan for the smoothest melting.
Ways to Switch It Up
- Swap chicken for shrimp for a seafood twist.
- Stir in a handful of fresh baby spinach at the end.
- Use gluten-free pasta to keep it allergy-friendly.
- Add red pepper flakes if you want some heat.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and tender when pan-seared. Just ensure they reach an internal temperature of 165°F.
What if I don’t have fettuccine?
Any long noodle like linguine or spaghetti works great. You can even use penne or bowties if that is what you have. The garlic butter sauce tastes good on everything.
Is this dish freezer-friendly?
Pasta dishes with butter sauces are best enjoyed fresh. Freezing can change the texture of the noodles. However, you can freeze the cooked chicken separately.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every buttery bite warm you up. Happy cooking!
— Lidia
Garlic Butter Chicken Pasta
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 12 oz fettuccine or linguine
- 4 cloves garlic , minced
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 tsp sal t
- 1/2 tsp ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- Season the chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet and stir until melted. Add minced garlic and sauté for 60 seconds until fragrant.
- Add the cooked pasta and chicken to the skillet. Toss well to coat.
- Stir in Parmesan cheese and chopped parsley, adding reserved pasta water 1 tablespoon at a time to reach desired sauce consistency.
- Serve hot.
