Name: Garlic Butter Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces pasta, such as penne, rotini, or fettuccine; 1 tablespoon kosher salt, for the pasta water; 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs, cut in small 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; 1 tablespoon butter; 6 tablespoons unsalted butter, cut in pieces; 5 to 7 cloves garlic, minced or pressed; 1/2 teaspoon red pepper flakes; 1/2 cup low sodium chicken broth or stock; 1/2 cup freshly grated parmesan cheese; 1/4 to 1/2 cup pasta cooking water, as needed to loosen the sauce; 1/2 lemon, juiced; 1/4 cup chopped fresh parsley or basil; 1 cup halved cherry tomatoes; 1 to 2 cups baby spinach; 1/2 cup frozen peas, thawed

Garlic Butter Chicken Pasta Recipe tastes rich, garlicky, and a little bit fancy while still feeling like weeknight comfort food. It works for busy home cooks who want a 30–35 minute dinner that feels restaurant-level without complicated steps. I make this on repeat when my neighbors “just happen to stop by” around dinner time.

Why Garlic Butter Chicken Pasta Recipe Is Worth It

This pasta hits every cozy note: tender bites of chicken, silky garlic butter sauce, and just enough parmesan to make you close your eyes for a second. It uses simple ingredients that you probably already keep in your kitchen, so you skip any last‑minute store panic.

You cook everything in one large skillet plus a pot for pasta, which keeps cleanup easy. The recipe also reheats well, so it works for meal prep or next‑day lunches.

“This Garlic Butter Chicken Pasta Recipe tastes like something from a tiny Italian bistro, but I pulled it off on a Tuesday in sweatpants. ★★★★★”

Ingredients You Need

Pasta

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

Chicken

1.25 to 1.5 pounds boneless skinless chicken breasts or thighs, cut in small 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
1 tablespoon olive oil
1 tablespoon butter

Garlic Butter Sauce

6 tablespoons unsalted butter, cut in pieces
5 to 7 cloves garlic, minced or pressed (jarred minced garlic works in a pinch)
½ teaspoon red pepper flakes, optional for heat
½ cup low sodium chicken broth or stock
½ cup freshly grated parmesan cheese (buy a block if you can, it melts smoother than pre‑shredded)
¼ to ½ cup pasta cooking water, as needed to loosen the sauce
Juice of ½ lemon, plus extra wedges for serving
¼ cup chopped fresh parsley or basil

Optional add‑ins

1 cup halved cherry tomatoes
1 to 2 cups baby spinach
½ cup frozen peas, thawed

Pantry shortcuts and notes

Use rotisserie chicken in place of raw chicken to save time; skip the chicken cooking step and warm it in the sauce.
Use salted butter if that is what you have; just taste before adding extra salt.
Use pre‑grated parmesan from the refrigerated deli section if you want speed; avoid the shelf‑stable shaker style for best melting.

Equipment

Large pot for boiling pasta
Large deep skillet or sauté pan
Tongs or a spatula
Measuring cups and spoons
Colander
Microplane or grater for parmesan
Cutting board and sharp knife

Quick Tips & substitutions

Salt the pasta water generously so the noodles carry flavor into the dish.
Cut chicken pieces the same size so they cook evenly and stay juicy.
Use chicken thighs if you want extra tenderness and richer flavor.
Swap chicken with shrimp and cut the cooking time for the protein in half.
Use gluten free pasta to keep the recipe gluten free.
Stir in a splash of extra broth if the sauce thickens too much as it cools.
Use half the butter and add a spoonful of olive oil if you want a lighter sauce.
Add more red pepper flakes at the end if you like it spicy, or skip them for kids.
Toss in leftover cooked vegetables from the fridge to stretch the meal.
Keep a cup of pasta water before draining, since it helps the sauce cling to the pasta.

How to Make Garlic Butter Chicken Pasta Recipe

Boil the pasta

Bring a large pot of water to a boil and add the kosher salt.
Add the pasta and cook until al dente, following package directions.
Scoop out at least 1 cup of the starchy pasta water, then drain the pasta and set it aside.

Season and cook the chicken

Pat the chicken pieces dry with paper towels so they brown better.
Toss the chicken with salt, pepper, Italian seasoning, and paprika until every piece looks coated.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium high heat.
Add the chicken in a single layer and cook 4 to 6 minutes, stirring a few times, until the pieces look golden and cooked through.
Transfer the chicken to a plate and keep it warm.

Build the garlic butter base

Lower the heat to medium and add the remaining butter to the same skillet.
Add the minced garlic and red pepper flakes and stir constantly for 30 to 60 seconds until the garlic smells fragrant and just turns lightly golden.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Let the mixture simmer for 2 to 3 minutes so it reduces slightly and the flavors concentrate.

Add cheese and pasta

Lower the heat to medium low so the sauce gently bubbles.
Stir in the parmesan cheese a little at a time until it melts into the sauce and looks glossy.
Add a splash of pasta water if the sauce looks too thick or stringy.
Tip the drained pasta into the skillet and toss until every piece looks coated in the garlic butter sauce.

Finish with chicken and extras

Add the cooked chicken and any juices from the plate back into the skillet.
Toss everything together and cook 1 to 2 minutes so the chicken heats through.
Squeeze in the lemon juice and stir in the chopped parsley or basil.
Add spinach, peas, or tomatoes at this point if you use them, and cook just until the vegetables warm and the spinach wilts.
Taste and adjust with extra salt, pepper, or lemon as needed, then serve hot with extra parmesan on top.

Recipe Variations

Gluten free: Use your favorite gluten free pasta and check that your broth and seasonings list gluten free on the label.
Low carb: Swap pasta with zucchini noodles or spaghetti squash and reduce the broth slightly so the sauce stays thick.
Vegan style: Use plant based butter, vegetable broth, and a dairy free parmesan alternative; swap chicken with sautéed mushrooms or crispy tofu.
Extra protein: Add cooked chickpeas or white beans along with the chicken.
Creamier version: Stir in ¼ to ½ cup heavy cream or half and half after the broth reduces.
Herb twist: Replace parsley with fresh basil, chives, or a mix of soft herbs.
Spicy kick: Add more red pepper flakes or a spoonful of chili crisp at the end.

Ways to Serve Garlic Butter Chicken Pasta Recipe

Top with extra grated parmesan and a squeeze of fresh lemon.
Serve with a simple green salad and garlic bread or crusty baguette.
Add roasted broccoli, green beans, or asparagus on the side.
Pack leftovers in a thermos for a warm school or office lunch.
Pair with sparkling water and citrus slices for a fresh, bright drink.

Storage Success

Cool the Garlic Butter Chicken Pasta Recipe to room temperature, then store it in airtight containers in the fridge for up to 3 to 4 days. Add a splash of broth or water before reheating so the sauce loosens and turns silky again. Reheat on the stovetop over medium heat or in the microwave, stirring halfway so the pasta heats evenly. Freeze portions for up to 2 months if you want, and thaw overnight in the fridge before reheating.