I remember the first time I made this. I was tired and I was hungry and I just wanted something that did not come out of a cardboard box. The second that garlic hit the hot butter my whole family came running into the kitchen. It is that smell. You know the one. It fills the house and makes everyone think you are a professional chef. Now this pasta is our absolute weeknight staple. It is fast. It is messy in the best way. It is pure comfort on a plate and I am so excited to share it with you.

Why You Will Love This Garlic Butter Chicken Pasta

You are going to love this because it is lightning fast. We are talking less than thirty minutes from start to finish. It uses stuff you already have in your pantry right now. No fancy grocery trips are required for this one. The balance is just right. You get the rich creamy butter and the sharp savory garlic. It tastes like you spent a lot of money at a fancy Italian bistro but you are actually just hanging out in your pajamas.

Ingredients for Garlic Butter Chicken Pasta

Chicken breast cut into bite sized pieces
Your favorite box of pasta
Unsalted butter
Fresh garlic cloves and lots of them
Parmesan cheese freshly grated
Red pepper flakes for a little kick
Fresh parsley for a pop of green

Step-by-Step Instructions for Garlic Butter Chicken Pasta

First things first. Start your pasta water. Do not wait. You want that water boiling and salted before you even touch the chicken. Cook the pasta until it is al dente. That means it still has a little bit of a bite. If you overcook it the whole dish turns into mush and nobody wants that. Timing is everything here so try to get the chicken and the pasta finished at the exact same time.

Searing the Chicken

Get your pan really hot. Use a little bit of oil with a high smoke point and add a tiny pat of butter. This gives you that gorgeous golden brown crust on the outside without overcooking the middle. Do not crowd the pan. If you put too much chicken in at once it will just steam. Let it get crispy and then set it aside.

Creating the Emulsified Sauce

This is the part where people get nervous but you can do it. Turn the heat down a little. Add your butter and your garlic. Do not let that garlic burn. It turns bitter fast if you leave it too long. Keep it moving. Whisk in a splash of that starchy pasta water. It turns the butter into a silky sauce that hugs every single noodle instead of just being a greasy mess.

Pro Tips for the Best Garlic Butter Chicken Pasta

I have a few secrets for you. First please grate your own cheese. The stuff in the plastic shaker bottle will not melt right. It has weird stuff in it to keep it from clumping. Second always save a cup of that pasta water before you drain the noodles. It is liquid gold for your sauce. Finally squeeze a little bit of fresh lemon juice over the bowl right before you eat. It brightens everything up and makes the flavors pop.

How to Store and Reheat Your Pasta

If you actually have leftovers just put them in an airtight container. They will stay good in the fridge for about three days. When you want to eat it again do not just throw it in the microwave dry. Add a tiny splash of water or a little bit of milk. This helps bring the sauce back to life so it stays creamy and delicious instead of getting oily.

Garlic Butter Chicken Pasta FAQ

Can I use chicken thighs instead of breasts? Yes you totally can. Thighs stay much juicier and have more flavor but they might take a few extra minutes to cook through.
What is the best pasta shape for this recipe? I love long noodles like linguine or fettuccine for this. If you are feeding kids then penne or bowties work great because they are easier to grab with a fork.
Can I make this recipe gluten free? Absolutely. Just use your favorite gluten free pasta. Just keep a close eye on the timer because gluten free noodles can go from perfect to mushy very fast.

Estimated Nutritional Information

Calories: 540 kcal
Protein: 32g
Carbohydrates: 45g
Fat: 24g
Fiber: 2g