Get ready to transform your weeknight dinner routine with this irresistible Garlic Butter Chicken Pasta. This isn’t just another pasta dish; it’s a one-pan wonder that delivers a restaurant-quality meal in under 30 minutes. Imagine tender, juicy chicken and perfectly cooked pasta enveloped in a rich, silky garlic butter sauce with a hint of lemon and fragrant parsley. It’s the kind of comforting, flavorful meal that brings everyone to the table, and it’s surprisingly simple to make. We’ve perfected this recipe to ensure a flawless, non-greasy sauce every single time, making it your new go-to for busy evenings.
Whether you’re cooking for your family or looking for a quick meal that feels a little special, this dish is the answer. It uses pantry staples to create something truly spectacular. Say goodbye to boring dinners and hello to your new favorite comfort food.
Why This Is The Best Garlic Butter Chicken Pasta Recipe
You’re going to fall in love with this recipe, and here’s why it stands out from the rest:
- One-Pan Simplicity: Everything comes together in a single skillet, which means minimal cleanup and maximum flavor. The pasta even cooks right in the sauce!
- Incredible Flavor: We build layers of flavor, from searing the chicken perfectly to creating a balanced garlic butter sauce that’s rich but not heavy.
- Ready in 30 Minutes: This recipe is designed for busy people. From prep to plate, you’re less than half an hour away from a stunningly delicious meal.
- Foolproof Sauce: Forget separated or greasy sauces. Our method ensures a perfectly smooth and emulsified sauce that clings beautifully to every piece of pasta and chicken.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Here are the key players that create this magical garlic butter chicken pasta.
For the Chicken and Pasta:
- Chicken Breast: We’re using boneless, skinless chicken breasts, pounded thin for quick, even cooking. You could also use boneless chicken thighs if you prefer.
- Pasta: Fettuccine is our top choice as its flat surface is perfect for catching the sauce, but linguine, spaghetti, or even penne will work beautifully.
- Olive Oil & Butter: A combination of extra virgin olive oil for searing the chicken and unsalted butter for the sauce base provides the best flavor and prevents the butter from burning.
- Garlic: The star of the show! Use fresh garlic cloves, finely minced, for the most aromatic and potent flavor.
For the Perfect Garlic Butter Sauce:
- Chicken Broth: This creates the liquid base for our sauce. Use a low-sodium version to better control the saltiness.
- Heavy Cream: Just a touch of heavy cream adds a luxurious, creamy texture that takes the sauce to the next level.
- Lemon Juice: Freshly squeezed lemon juice is crucial. It cuts through the richness of the butter and brightens up the entire dish.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a salty, nutty flavor that ties everything together.
- Fresh Parsley: Chopped fresh parsley, stirred in at the end, adds a burst of color and freshness.
Step-by-Step Instructions
Follow these simple steps to create a perfect plate of Garlic Butter Chicken Pasta every time.
- Prepare the Chicken: Season the thinly pounded chicken breasts on both sides with salt and pepper.
- Sear the Chicken: In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Build the Sauce Base: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Deglaze and Simmer: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Cook the Pasta: Add the uncooked fettuccine to the skillet, ensuring it’s submerged in the liquid. Let it cook for about 8-10 minutes, stirring occasionally, until al dente.
- Finish the Dish: Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and slightly thickened. Slice the cooked chicken and return it to the pan. Garnish generously with fresh parsley, toss everything together, and serve immediately.
Expert Tips and Variations
Want to make this recipe your own? Here are some of our favorite tips and creative twists.
Tips for Success
- Don’t Overcook the Garlic: Garlic can go from fragrant to bitter in seconds. Cook it for just 30 seconds until you can smell it, then immediately add your liquids.
- Use Fresh Parmesan: Avoid the pre-shredded kind. A block of Parmesan grated fresh will melt much more smoothly into the sauce.
- Pound the Chicken: Pounding the chicken to an even thickness (about ½ inch) is the secret to juicy, perfectly cooked chicken that doesn’t dry out.
Easy Variations
- Make it Spicy: Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick. For another spicy option, check out this Cajun Chicken Fettuccine Alfredo.
- Add Vegetables: Stir in a few handfuls of fresh spinach at the end until wilted, or add steamed broccoli florets for a boost of green.
- Creamy Tomato Version: Add 2-3 tablespoons of sun-dried tomato paste or a 1/2 cup of cherry tomatoes (halved) when you add the chicken broth.
What to Serve with Your Pasta
This Garlic Butter Chicken Pasta is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette is always a great choice. For something more substantial, serve it with a side of Garlic Parmesan Roasted Potatoes (coming soon) or some crusty Amish white bread to soak up every last drop of that incredible sauce.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat. You may need to add a splash of chicken broth or water to loosen the sauce and bring back its creamy consistency. Avoid microwaving, as it can make the chicken tough and the sauce oily.
FAQs for Garlic Butter Chicken Pasta
Absolutely! Fresh spinach or mushrooms are excellent additions. Stir in spinach at the very end until it wilts, or sauté sliced mushrooms after searing the chicken and remove them before making the sauce.
Yes, you can. The heavy cream adds a rich, creamy texture, but for a lighter version, you can omit it. The sauce will be thinner but still very flavorful. You could also try substituting with half-and-half or a splash of whole milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to help loosen the sauce and restore its creamy texture.
This dish is wonderful on its own, but also pairs perfectly with a crisp green salad, steamed asparagus, roasted broccoli, or a side of crusty garlic bread to soak up the delicious sauce.
We recommend long pasta like fettuccine, linguine, or spaghetti, as they hold the garlic butter sauce beautifully. However, shorter pasta shapes like penne or rotini will also work well.
We Hope You Love This Recipe!
This Garlic Butter Chicken Pasta has become a staple in our home, and we’re confident it will in yours too. It’s the perfect combination of ease, comfort, and elegant flavor. If you make this recipe, please leave a comment below and let us know how you liked it! We love hearing from you. For more delicious dinner ideas, be sure to follow us on Pinterest!
Garlic Butter Chicken Pasta
Garlic Butter Chicken Pasta: Your New 30-Minute Dinner Hero
Ingredients
Equipment
Method
- Season the thinly pounded chicken breasts on both sides with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the uncooked fettuccine, ensuring it's submerged. Cook for 8-10 minutes, stirring occasionally, until al dente.
- Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth. Slice the cooked chicken and return it to the pan. Garnish with fresh parsley, toss to combine, and serve immediately.
Notes
Tip 2: Don't be afraid to add a splash more chicken broth if the pasta absorbs too much liquid while cooking.
Tip 3: For extra flavor, you can deglaze the pan with a splash of dry white wine before adding the chicken broth.
