Garlic Butter Chicken Pasta Recipe

Garlic Butter Chicken Pasta Recipe tastes rich, garlicky, and a little bit fancy while still feeling like pure comfort food, and it comes together in about 30 minutes on a weeknight. It works perfectly for busy families, date nights at home, or anyone who wants a cozy bowl of pasta without a lot of fuss. I tested this on my own very picky household, and the pot came back so clean I thought someone licked it.

Why Make This Garlic Butter Chicken Pasta Recipe at Home

You control the garlic, the butter, and the salt, so the flavor hits exactly how you like it. Restaurants often drown pasta in cream, but this version tastes lighter while still giving you that silky, buttery sauce.

You also use simple pantry staples like pasta, butter, garlic, and broth, so you avoid a long grocery list. Leftovers taste fantastic, which means you cook once and enjoy it again the next day with almost no effort.

“This Garlic Butter Chicken Pasta Recipe tastes like something from a cozy little bistro, but it comes together in my tiny kitchen in under 30 minutes. ★★★★★”

Ingredients You Need

Pasta

• 12 ounces short pasta, such as penne, rotini, or fusilli
• 1 tablespoon kosher salt for the pasta water

Chicken

• 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano and basil mix
• ½ teaspoon smoked or sweet paprika for color and flavor
• 1 tablespoon olive oil

Garlic Butter Sauce

• 4 tablespoons unsalted butter, divided
• 6 to 8 cloves garlic, minced or pressed
• ½ teaspoon red pepper flakes, optional for a little heat
• 1 cup low sodium chicken broth or stock
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup pasta cooking water, as needed to loosen the sauce
• Juice of ½ lemon, about 1 to 2 tablespoons
• 2 tablespoons chopped fresh parsley or basil

Pantry shortcuts and notes

• Use jarred minced garlic if you feel tired, but fresh garlic gives stronger flavor.
• Use pre grated Parmesan in the refrigerated section; avoid the shelf stable green can because it clumps and tastes less fresh.
• Use chicken bouillon and water if you do not have broth; taste and adjust salt at the end.
• Use gluten free pasta if you need it; cook it slightly under so it holds texture in the sauce.

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Tongs or a slotted spoon
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Tips & Mistakes

• Salt the pasta water generously so the Garlic Butter Chicken Pasta Recipe tastes seasoned from the inside out.
• Cut chicken into even pieces so it cooks at the same speed and stays juicy.
• Pat chicken dry with paper towels so it browns instead of steaming.
• Do not crowd the pan; cook chicken in two batches if needed to keep good color and flavor.
• Keep the heat at medium when you cook garlic so it turns fragrant and golden, not dark and bitter.
• Save at least 1 cup of pasta water before you drain the pot so you can adjust sauce thickness.
• Add Parmesan off the heat so it melts smoothly and does not clump.
• Taste before you add extra salt because Parmesan and broth already bring saltiness.
• Do not overcook the pasta; pull it when it still has a little bite so it holds up in the sauce.
• Stir gently once you combine everything so the pasta stays intact and the chicken pieces do not shred.

How to Make Garlic Butter Chicken Pasta Recipe

Step 1: Cook the pasta

Bring a large pot of water to a boil and add the tablespoon of kosher salt.
Add the pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests.
Scoop out at least 1 cup of starchy pasta water, then drain the pasta and set it aside.

Step 2: Season and cook the chicken

Pat the chicken pieces dry with paper towels.
Season them with salt, pepper, Italian seasoning, and paprika, and toss to coat evenly.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat.

Add half the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through.
Transfer the cooked chicken to a plate, then repeat with the remaining chicken.
Set all the cooked chicken aside while you build the sauce.

Step 3: Build the garlic butter base

Turn the heat to medium and add the remaining 3 tablespoons of butter to the same skillet.
Once the butter melts and foams slightly, add the minced garlic and red pepper flakes.
Stir constantly for 30 to 60 seconds until the garlic smells fragrant and looks lightly golden.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Let the mixture simmer for 3 to 4 minutes so it reduces slightly and the flavors concentrate.
Taste the broth and adjust with a pinch of salt or pepper if needed.

Step 4: Add cheese and pasta

Lower the heat to medium low.
Add the grated Parmesan in small handfuls, stirring until it melts into the broth and butter.
Add a splash of pasta water if the sauce looks too thick, and stir until it looks glossy and smooth.

Add the cooked pasta directly into the skillet.
Toss the pasta in the garlic butter sauce until every piece looks coated.
Add more pasta water in small amounts until the sauce clings to the pasta but still looks silky.

Step 5: Finish with chicken and fresh flavor

Add the cooked chicken and any juices from the plate into the skillet.
Toss gently so the chicken mixes through the pasta and warms back up.
Squeeze in the lemon juice and sprinkle the chopped parsley or basil over the top.

Taste and adjust with more lemon, salt, or pepper if you want a brighter or bolder flavor.
Serve the Garlic Butter Chicken Pasta Recipe hot with extra Parmesan on the table.
Take a quick photo, because the bowl will not stay full for long.

Variations I've Tried

I swap the chicken for shrimp and cook it quickly in the same garlic butter base for a seafood twist.
I add a big handful of baby spinach or chopped kale at the end and stir until it wilts for extra greens.
I toss in steamed broccoli florets or peas with the pasta to turn it into more of a one bowl meal.

I use a splash of heavy cream or half and half when I want a richer, creamier garlic butter sauce.
I switch the pasta shape to spaghetti or fettuccine when I crave long twirlable noodles.
I sprinkle a little shredded mozzarella on top and place the skillet under the broiler for a few minutes for a cheesy crust.

How to Serve Garlic Butter Chicken Pasta Recipe

Serve Garlic Butter Chicken Pasta Recipe in warm bowls so the sauce stays silky and comforting. Add a side salad with crisp greens, cucumbers, and a simple vinaigrette to balance the richness. Garlic bread or toasted baguette slices taste great for scooping up extra sauce.

You can also add roasted vegetables like carrots, zucchini, or green beans on the side to round out the meal. Keep a bowl of extra Parmesan and some red pepper flakes on the table so everyone can customize their bowl.

How to store

• Let the Garlic Butter Chicken Pasta Recipe cool to room temperature for about 20 to 30 minutes, then store it in airtight containers.
• Keep it in the fridge for up to 3 days; add a splash of broth or water when you reheat to loosen the sauce.
• Freeze portions in freezer safe containers for up to 2 months; label with the date so you track freshness.
• Reheat gently on the stove over medium low heat with a bit of water or broth, or use the microwave in short bursts, stirring between each round so the chicken stays tender and the pasta does not dry out.

Garlic Butter Chicken Pasta Recipe

Garlic Butter Chicken Pasta Recipe is a rich, garlicky, comforting pasta dish with juicy chicken and a silky butter-Parmesan sauce that comes together in about 30 minutes.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 12 ounces short pasta, such as penne, rotini, or fusilli
• 1 tablespoon kosher salt, for the pasta water

• 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano and basil mix
• 1/2 teaspoon smoked or sweet paprika
• 1 tablespoon olive oil

• 4 tablespoons unsalted butter, divided
• 6 to 8 cloves garlic, minced or pressed
• 1/2 teaspoon red pepper flakes
• 1 cup low sodium chicken broth or stock
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup pasta cooking water, as needed to loosen the sauce
• 1/2 lemon, juiced (about 1 to 2 tablespoons)
• 2 tablespoons chopped fresh parsley or basil

Method

 

1. Bring a large pot of water to a boil and add the tablespoon of kosher salt.
2. Add the pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests.
3. Scoop out at least 1 cup of starchy pasta water, then drain the pasta and set it aside.

1. Pat the chicken pieces dry with paper towels.
2. Season them with salt, pepper, Italian seasoning, and paprika, and toss to coat evenly.
3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
4. Add half the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through.
5. Transfer the cooked chicken to a plate, then repeat with the remaining chicken.
6. Set all the cooked chicken aside while you build the sauce.

1. Turn the heat to medium and add the remaining 3 tablespoons of butter to the same skillet.
2. Once the butter melts and foams slightly, add the minced garlic and red pepper flakes, if using.
3. Stir constantly for 30 to 60 seconds until the garlic smells fragrant and looks lightly golden.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
5. Let the mixture simmer for 3 to 4 minutes so it reduces slightly and the flavors concentrate.
6. Taste the broth and adjust with a pinch of salt or pepper if needed.

1. Lower the heat to medium-low.
2. Add the grated Parmesan in small handfuls, stirring until it melts into the broth and butter.
3. Add a splash of pasta water if the sauce looks too thick, and stir until it looks glossy and smooth.
4. Add the cooked pasta directly into the skillet.
5. Toss the pasta in the garlic butter sauce until every piece looks coated, adding more pasta water as needed so the sauce clings but stays silky.

1. Add the cooked chicken and any juices from the plate into the skillet.
2. Toss gently so the chicken mixes through the pasta and warms back up.
3. Squeeze in the lemon juice and sprinkle the chopped parsley or basil over the top.
4. Taste and adjust with more lemon, salt, or pepper if desired.
5. Serve hot with extra Parmesan on the table.

Notes

Tips: Salt the pasta water generously, cut chicken into even pieces, and avoid crowding the pan so the chicken browns well. Keep the heat at medium when cooking garlic so it turns golden, not bitter. Add Parmesan off the heat for a smooth sauce, and save extra pasta water to adjust the consistency.

Variations: Swap chicken for shrimp, stir in baby spinach or kale at the end, or add steamed broccoli or peas with the pasta. For a richer version, add a splash of heavy cream. You can also use long pasta like spaghetti or fettuccine.

Storage: Cool to room temperature for 20 to 30 minutes, then store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. For longer storage, freeze for up to 2 months and reheat the same way.

Nutrition Information
Approximate per serving (1/4 of recipe): 650–750 calories; fat 28–34 g; saturated fat 13–17 g; carbohydrates 55–65 g; fiber 2–4 g; sugars 3–6 g; protein 40–48 g; sodium 900–1200 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.