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Extreme close-up of glossy spaghetti coated in butter and olive oil sauce with chopped parsley and grated parmesan.

Ultimate Garlic Butter Chicken Pasta

Garlic Butter Chicken Pasta features perfectly pan-seared golden chicken served over al dente spaghetti tossed in a rich, glossy garlic and olive oil sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Chicken Pasta Ingredients
  • 1 lb boneless, skinless chicken breasts About 450g. Patted dry.
  • 1 tsp kosher salt Plus more for boiling pasta water.
  • 0.5 tsp black pepper Freshly cracked.
  • 8 oz dried spaghetti About 225g.
  • 4 tbsp unsalted butter About 56g.
  • 2 tbsp extra virgin olive oil Divided use.
  • 4 cloves garlic Freshly minced.
  • 0.5 cup pasta water Reserved from boiling the spaghetti.
  • 0.5 cup parmesan cheese Freshly grated, plus more for garnish.
  • 0.25 cup fresh parsley Roughly chopped.

Equipment

  • 1 Heavy-bottomed skillet Stainless steel or cast iron preferred for searing.
  • 1 Large Pot For boiling the spaghetti.

Method
 

Preparation and Cooking
  1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.
  3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F.
  4. Remove the chicken to a cutting board and let it rest for 5 minutes. Slice on a bias to reveal the tender meat.
  5. Reduce the skillet heat to medium-low. Melt the butter and remaining 1 tbsp olive oil. Sauté the minced garlic for 30 seconds until fragrant.
  6. Whisk a splash of the reserved pasta water into the garlic butter mixture until it forms a silky, glossy sauce.
  7. Add the drained spaghetti to the skillet and toss to coat. Stir in the grated parmesan cheese. Serve in a ceramic bowl, topped with the sliced chicken, fresh chopped parsley, and extra parmesan.

Notes

Patting Chicken Dry: Essential for achieving a deeply browned, crispy crust.
Reserved Pasta Water: Do not skip this! It is the secret to emulsifying the butter and oil into a creamy, glossy sauce.