The moment this Garlic Butter Chicken Pasta hits the table, the kitchen fills with a rich, buttery aroma and tiny bubbles of garlic dancing in the sauce, making everyone at the table hungry.
It is perfect for a quick weeknight dinner when you want something comforting and restaurant-worthy without spending hours in the kitchen, or for a relaxed weekend meal that feels like a special treat.
SaveI first made this for a close friends gathering, and the seconds disappeared before anyone could capture a photo, reminding me how a simple bowl of pasta can bring people together.
Garlic Butter Chicken Pasta Recipe
Ingredients
Pasta and Chicken
Garlic Butter Sauce
Finishing and Serving
Instructions
- Cook the pasta
Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
- Season and sear the chicken
Pat the chicken pieces dry with paper towels, season with salt and pepper, and heat olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5 to 7 minutes, stirring occasionally.
- Remove chicken from the pan
Transfer the cooked chicken to a clean plate and set it aside, leaving the flavorful browned bits in the skillet.
- Make the garlic butter base
Reduce heat to medium, add butter and olive oil to the same skillet, and stir in the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Sprinkle and stir in the flour
Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly so the mixture forms a thick paste.
- Whisk in the cream
Gradually pour in the heavy cream while whisking, then add the Parmesan cheese, basil, oregano, salt, pepper, and optional red pepper flakes. Bring the sauce to a gentle simmer and let it thicken, about 3 to 5 minutes.
- Combine pasta and chicken
Return the chicken to the skillet along with any accumulated juices, add the drained pasta, and toss to coat everything evenly. If the sauce looks too thick, thin it a little with reserved pasta water, a tablespoon at a time.
- Finish and garnish
Taste and adjust seasoning with salt and pepper, stir in chopped parsley if using, and remove the skillet from heat.
- Serve immediately
Divide the pasta among warm bowls, top with extra Parmesan, and serve with lemon wedges for a bright finish.
- Keep warm and enjoy
If the sauce thickens too much while resting, whisk in a splash of chicken broth or pasta water to loosen it before serving.
Substitutions and variations
- Use chicken thighs instead of breasts for richer flavor and juicy texture.
- Swap fettuccine for penne or rotini if you prefer different shapes.
- Replace heavy cream with whole milk for a lighter sauce, whisking constantly.
- Use gluten free flour and gluten free pasta to make the dish gluten free.
- Add sautéed mushrooms or spinach for extra vegetables and texture.
Chloe's tips
- For deeper flavor, marinate the chicken in garlic and herbs for 20 minutes before cooking.
- Reserve pasta water before draining; the starch helps the sauce cling to every noodle.
- Use freshly grated Parmesan for the best melt and smoother sauce texture.
- If you prefer a richer sauce, add a splash of heavy cream when thinning the pasta water.
- Let the skillet rest off heat for a minute after adding the pasta to let flavors meld.
How to store it
- Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.
- Avoid freezing, as the cream sauce may separate; if freezing, freeze the cooked chicken separately and reheat with fresh sauce.
Serving suggestions
Serve this Garlic Butter Chicken Pasta as a cozy dinner with a crisp salad and garlic bread for a complete meal.
- Plated pasta topped with shaved Parmesan and a squeeze of lemon
- Garlic bread and a simple arugula salad with lemon vinaigrette
- A chilled glass of white wine or sparkling water with citrus
- Optional side of roasted cherry tomatoes in the same pan after the pasta is removed
Frequently asked questions
Can I make this gluten free?
Yes, use gluten free pasta and substitute the flour with a gluten free all purpose flour or cornstarch, and check that your chicken broth and cheese are gluten free.
Why is my sauce grainy or clumpy?
This can happen if the cream is added too quickly or the sauce gets too hot too fast. Whisk constantly over medium heat and avoid boiling; if it breaks, whisk in a splash of cold cream or a teaspoon of butter to bring it back together.
Can I prep this ahead of time?
You can cook the chicken and make the sauce a few hours ahead, then gently reheat and toss with freshly cooked pasta. Pasta is best served right away for ideal texture.
What if I don't have heavy cream?
Use whole milk or a milk and butter mixture; simmer gently and whisk often, as milk is more prone to curdling so add it slowly and keep the heat low.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center, or when it is opaque and easily flakes with a fork.
Let's get cooking!
This Garlic Butter Chicken Pasta is the kind of dish that makes weeknights feel special, with tender chicken wrapped in silky, creamy sauce and perfectly coated noodles that comfort from the first bite.
