Key Takeaways:
- Quick weeknight dinner – ready in just 30 minutes from start to finish
- One-pan recipe with minimal cleanup
- Budget-friendly using pantry staples and simple ingredients
- Customizable – swap in your favorite pasta shapes or add vegetables
Skip the Takeout and Make This Instead
Tired of the same boring chicken dinners? This Garlic Butter Chicken with Pasta recipe transforms simple ingredients into a restaurant-worthy meal without the wait or expense. The secret lies in the rich garlic butter sauce that coats every strand of pasta and piece of tender chicken.
Perfect for busy weeknights when you need something fast, satisfying, and impressive. This recipe serves 4 people generously with minimal fuss.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 48g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 680mg |
Based on 4 servings using ingredients as listed
What You’ll Need
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds (680g) | Cut into 1-inch pieces |
| Fettuccine pasta | 8 ounces (225g) | Any pasta shape works |
| Unsalted butter | 6 tablespoons (85g) | Divided |
| Olive oil | 2 tablespoons | For cooking chicken |
| Garlic | 6 cloves | Minced (about 2 tablespoons) |
| Italian seasoning | 1 teaspoon | |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
| Chicken broth | 1 cup (240ml) | Low-sodium preferred |
| Heavy cream | ½ cup (120ml) | |
| Parmesan cheese | ½ cup (50g) | Freshly grated, plus more for serving |
| Lemon juice | 1 tablespoon | Fresh is best |
| Fresh parsley | ¼ cup | Chopped, for garnish |
| Salt | 1 teaspoon | Divided, or to taste |
| Black pepper | ½ teaspoon | Freshly ground |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large skillet or pan | For cooking chicken and sauce |
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Measuring cups and spoons | For accurate measurements |
| Sharp knife | For cutting chicken |
| Cutting board | For prep work |
| Wooden spoon or spatula | For stirring |
| Garlic press (optional) | For mincing garlic |
Possible Substitutions
- Pasta: Any shape works – penne, spaghetti, rotini, or even gluten-free pasta
- Chicken: Swap with boneless chicken thighs for juicier meat
- Heavy cream: Half-and-half or whole milk (sauce will be thinner)
- Fresh garlic: 1 teaspoon garlic powder (but fresh is much better)
- Parmesan: Pecorino Romano or Asiago cheese
Prep Time & Planning
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
Prep Tip: Cut the chicken into equal-sized pieces to ensure even cooking.
Step-by-Step Instructions for Beginners
Getting Everything Ready (Mise en Place)
- Set up your workspace
- Clear your kitchen counter to give yourself plenty of room to work
- Read through the entire recipe before starting so you understand all the steps
- Place a small bowl near your cutting board for food scraps
- Wash your hands thoroughly with soap and warm water
- Prepare the chicken
- Take the chicken breasts out of the packaging and place on a clean cutting board
- Pat them dry with paper towels (this helps them brown better when cooking)
- Using a sharp knife, cut the chicken into 1-inch cubes (about the size of a dice)
- Beginner’s tip: It’s easier to cut partially frozen chicken, so if yours is completely thawed, you can put it in the freezer for 10 minutes to firm it up
- Place the cut chicken in a clean bowl
- Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, tossing to coat all pieces
- Wash your hands again after handling raw chicken
- Prepare the other ingredients
- Fill a large pot about ¾ full with water for the pasta (about 3-4 quarts)
- Put the pot on the stove over high heat to begin boiling
- While waiting for water to boil, peel the garlic cloves
- Mince the garlic cloves using a knife or garlic press (you need about 2 tablespoons)
- Beginner’s tip: To peel garlic easily, place the flat side of your knife on the clove and press down firmly with your palm until it cracks, then the skin will come off easily
- Measure out all other ingredients and place them near your stove in the order you’ll use them
- Grate the Parmesan cheese if not already grated
- Chop the parsley and set aside for garnish
Cooking the Pasta
- Cook the pasta properly
- Once water is at a rolling boil (lots of big bubbles), add 1 tablespoon of salt
- Beginner’s tip: Pasta water should taste like seawater – this seasons the pasta from within
- Add the pasta to the boiling water, stirring immediately to prevent sticking
- Set a timer according to package directions for al dente pasta (usually 8-10 minutes)
- Important: Place a heat-safe measuring cup or coffee mug near the stove to remind yourself to save pasta water before draining
- Stir the pasta occasionally while it cooks to prevent clumping
- About 2 minutes before the pasta is done, scoop out 1 cup of the starchy pasta water and set aside
- When timer goes off, carefully test a piece of pasta by tasting it – it should be firm but not crunchy
- Pour the pasta into a colander in the sink to drain (be careful of the steam!)
- Do not rinse the pasta – the starch helps the sauce stick
Cooking the Chicken
- Prepare to cook the chicken
- Place your large skillet on the stove over medium-high heat
- Add 2 tablespoons olive oil and 2 tablespoons butter to the pan
- Allow the pan to heat up until the butter is completely melted and starts to bubble slightly
- Beginner’s tip: To test if the pan is hot enough, sprinkle a few drops of water – they should sizzle and evaporate quickly
- Cook the chicken properly
- Carefully add the seasoned chicken pieces to the hot pan in a single layer
- Very important for beginners: Don’t overcrowd the pan – cook in two batches if needed
- Let the chicken cook undisturbed for 3-4 minutes until the bottom side is golden brown
- Using tongs or a spatula, flip each piece of chicken to cook the other side
- Cook for another 3-4 minutes until chicken is golden brown all over
- Safety check: Cut the largest piece in half – it should be white throughout with no pink
- For absolute certainty, use a meat thermometer – chicken is safe at 165°F (74°C)
- Once cooked, transfer chicken to a clean plate and cover loosely with aluminum foil to keep warm
- Beginner’s tip: Don’t wash the skillet! Those brown bits on the bottom are full of flavor
Making the Garlic Butter Sauce
- Start the sauce base
- Using the same skillet with the chicken drippings, reduce heat to medium
- Add the remaining 4 tablespoons of butter to the pan
- Allow butter to melt completely, swirling the pan occasionally
- Once butter is melted, add the minced garlic to the pan
- Critical warning for beginners: Garlic burns very quickly and will taste bitter if burnt
- Stir constantly for just 30-60 seconds until the garlic becomes fragrant but not brown
- Immediately add the Italian seasoning and red pepper flakes (if using)
- Stir for 15 seconds to release their flavors
- Build the sauce
- Carefully pour in the chicken broth (it may splatter a bit)
- Using a wooden spoon, scrape all the browned bits from the bottom of the pan – this is flavor!
- Allow the broth to simmer for 2 minutes, stirring occasionally
- The liquid should reduce slightly and become a bit thicker
- Pour in the heavy cream while stirring continuously to incorporate
- Allow the mixture to simmer gently for 2-3 minutes until it starts to thicken slightly
- Beginner’s tip: The sauce is thickening correctly if it coats the back of a spoon
- Add the grated Parmesan cheese in small handfuls, stirring between additions until melted
- Once all cheese is incorporated, add the lemon juice and stir
- Taste the sauce (careful, it’s hot!) and add remaining salt and pepper if needed
Combining Everything Together
- Finish the dish
- Return the cooked chicken pieces and any accumulated juices to the skillet
- Stir gently to coat the chicken with sauce
- If the sauce seems too thick, add the reserved pasta water, 2 tablespoons at a time
- Beginner’s tip: The starchy pasta water helps create a silky, cohesive sauce
- Add the drained pasta to the skillet with the chicken and sauce
- Using tongs or two large spoons, gently toss everything together until the pasta is evenly coated
- Let everything cook together for 1-2 minutes until hot throughout
- Turn off the heat
- Serve the dish
- Using tongs or a pasta server, divide the pasta and chicken evenly among four plates
- Spoon any remaining sauce from the skillet over each portion
- Sprinkle each plate with some of the chopped fresh parsley
- Add extra grated Parmesan cheese on top if desired
- Serve immediately while hot
- Beginner’s tip: Place a slice of lemon on the side of each plate for squeezing over the top for extra freshness
Troubleshooting
- Sauce too thin? Continue simmering for a few more minutes to reduce, or add extra Parmesan cheese
- Sauce too thick? Add more reserved pasta water, a tablespoon at a time
- Chicken too dry? It was likely overcooked. Next time, cook it for less time or try using chicken thighs
- Garlic burnt? Start over with the sauce, as burnt garlic will make the entire dish bitter
- Pasta sticking together? Next time, stir more frequently while boiling and add it to the sauce immediately after draining
- Sauce separating or looks curdled? Heat was too high. Next time, keep it at a gentle simmer
Variations to Try
Garlic Butter Chicken Alfredo
- Use half the amount of chicken broth
- Double the heavy cream and Parmesan cheese for a richer sauce
Lemon Garlic Chicken Pasta
- Double the lemon juice
- Add 1 tablespoon lemon zest
- Add ½ cup frozen peas (thawed) at the final assembly stage
Garlic Butter Chicken and Vegetable Pasta
- Add 1 cup cherry tomatoes (halved) when making the sauce
- Add 2 cups fresh spinach during final assembly
- Stir in ¼ cup sun-dried tomatoes for extra flavor
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container for up to 3 days
- Freezing: Not recommended as the sauce may separate and pasta can become mushy
- Reheating:
- Microwave: Place in a microwave-safe container, add 1-2 tablespoons of water, cover loosely, and heat in 30-second intervals, stirring between each until hot throughout
- Stovetop: Place in a skillet, add 1-2 tablespoons water or chicken broth, cover with a lid, and warm over medium-low heat for 5-7 minutes, stirring occasionally
Safety Notes & Tips
- Chicken must reach an internal temperature of 165°F (74°C)
- Keep raw chicken separate from other ingredients to prevent cross-contamination
- Use separate cutting boards for meat and other ingredients
- Wash hands thoroughly after handling raw chicken
- For easy cleanup, consider measuring oil and butter directly into the cooking pan
- This recipe contains dairy and may contain gluten (depending on pasta choice)
Expert Tips
- For extra flavor: Marinate the chicken pieces in 2 tablespoons of olive oil, 1 minced garlic clove, and ½ teaspoon each of salt and Italian seasoning for 30 minutes before cooking
- Don’t skimp on the garlic: It’s what gives this dish its signature flavor
- Quality matters: Use real Parmesan cheese (not the shelf-stable grated kind) for the best flavor and texture
- Al dente is key: Slightly undercooked pasta will finish cooking in the sauce without becoming mushy
- Prep ahead: Cut the chicken and mince the garlic earlier in the day to make dinner assembly even faster
