Garlic Butter Chicken Pasta

This garlic butter chicken pasta is a cozy, flavorful weeknight dinner that tastes like a restaurant favorite made at home. Tender, golden pieces of chicken are coated in a silky garlic butter sauce, then tossed with al dente fettuccine or linguine and a touch of cream and Parmesan for richness. The aroma of warm butter and fragrant garlic fills the kitchen, while the texture balances juicy chicken, creamy sauce, and satisfying pasta. It is ideal for family dinners, casual dinner parties, or any night you want comfort with a little elegance. If you enjoy creamy pasta variations, you might also like this creamy rotisserie chicken broccoli pasta for another weeknight option.

Ingredients

2 lbs boneless chicken, cut into pieces — Boneless chicken breasts or thighs both work; cut into bite sized pieces for even cooking.
1 lb fettuccine or linguine — Use whichever you prefer; both hold the sauce nicely.
1 cup butter, room temperature — Unsalted or salted butter is fine; room temperature butter melts faster for the sauce.
6 cloves garlic, minced — Fresh garlic gives the best aromatic flavor.
1 cup chicken broth — Use low sodium if you want more control over salt.
1/2 cup heavy cream — Adds richness and helps create a silky sauce.
1/2 cup grated Parmesan cheese — Freshly grated Parmesan melts more smoothly and adds savory depth.
1 teaspoon Italian seasoning — A simple herb blend for balanced flavor.
Salt to taste — Start light and adjust after combining the pasta and sauce.
Black pepper to taste — Freshly ground black pepper brightens the dish.
Fresh parsley, chopped for garnish — Adds color and a fresh finish.
Red pepper flakes (optional) — For a little heat, add to taste.

Step-by-Step Instructions

Gather all ingredients. Cut the chicken into bite sized pieces and mince the garlic. Pat the chicken dry before cutting. Patting the chicken dry helps it brown more evenly.
In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta cooking water. Keep the pasta warm while you make the sauce.
In a large skillet, melt 1/2 cup of butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7 to 10 minutes. Avoid overcrowding the skillet so the chicken browns instead of steams.
Add the minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant. Watch the garlic closely to prevent burning.
Pour in the chicken broth and heavy cream. Stir and let it simmer for 5 minutes. This step builds the base of your sauce and reduces slightly for flavor.
Add the cooked pasta, remaining butter, Parmesan cheese, and Italian seasoning. Toss to combine, adding reserved pasta water if the sauce is too thick. The starchy pasta water helps emulsify the sauce and creates a glossy finish.
Taste and season with additional salt, pepper, and red pepper flakes as desired. Serve immediately, garnished with chopped parsley.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: approximately 890 per serving

This recipe pairs well with simple sides and is in the same family as other rich pasta dishes like cowboy butter chicken pasta if you want a bolder butter flavor.

Tips, Storage & Variations

Practical tips:
- Pat the chicken dry for better browning.
- Reserve pasta water before draining to loosen the sauce as needed.
- Use freshly grated Parmesan for best melting and flavor.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Gently reheat on the stove over low heat with a splash of water or chicken broth to loosen the sauce.
Freezing:
- You can freeze the cooked chicken and sauce in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that texture may change slightly after freezing.
Flavor variations using only the listed ingredients:
- Add red pepper flakes for heat while simmering the sauce.
- Swap linguine for fettuccine if you prefer a wider pasta shape.
- Increase Parmesan by a few tablespoons for a cheesier finish.
- Use a little extra butter in the final toss for a richer mouthfeel.
  For another garlic forward twist, try techniques inspired by buffalo chicken alfredo pasta while keeping the same basic method.

FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless chicken thighs work well and stay moist; cook until no longer pink inside.

Q: Do I have to use heavy cream?
A: Heavy cream gives the richest sauce. You could reduce the cream slightly and use more chicken broth, but the texture will be lighter.

Q: How do I prevent the sauce from being too thin?
A: Simmer the sauce to reduce it, and toss with reserved pasta water sparingly to reach the desired consistency.

Q: Can I make this dish ahead of time?
A: You can cook components ahead, but toss the pasta with sauce just before serving for best texture.

Q: Is freshly grated Parmesan necessary?
A: Freshly grated melts better and tastes brighter, but pre grated will work in a pinch.

PAA Expansion
Q: What is the best pasta for garlic butter chicken pasta?
A: Fettuccine or linguine are both excellent because they hold the sauce well.

Q: How long does chicken take to cook cut into bite sized pieces?
A: About 7 to 10 minutes over medium heat until golden and cooked through.

Q: Can I make this recipe dairy free?
A: This exact recipe includes butter, cream, and Parmesan, so it is not dairy free as written.

Q: Should I salt the pasta water?
A: Yes, generous salt in the pasta water seasons the pasta from within and enhances flavor.

Q: How can I thicken the sauce without adding cream?
A: In this recipe the cream is part of the method; to thicken without more cream, simmer to reduce the sauce or add a small amount of reserved pasta water to emulsify.

Q: Can I use low sodium chicken broth?
A: Yes, low sodium broth lets you control the final salt level.

Q: What wine pairs well with garlic butter chicken pasta?
A: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the butter and garlic flavors.

Q: Is it okay to add vegetables?
A: Yes, but only use vegetables you have on hand. Quick cooking vegetables can be sautéed before the chicken.

Conclusion

This garlic butter chicken pasta is an easy way to bring comforting, buttery garlic flavor to your weeknight table, with juicy chicken and a creamy, Parmesan kissed sauce. If you want a quicker, one pan variation for busy nights, check out this 20-Minute Garlic Chicken Pasta with Butter recipe for ideas on speeding things up. For a one pan, simple cleanup version that keeps the same flavor profile, see ONE PAN GARLIC BUTTER CHICKEN PASTA – Nomadette. Give this recipe a try, and please share your photos and notes so others can enjoy it too.

Garlic Butter Chicken Pasta

Print Recipe

A cozy, flavorful weeknight dinner featuring tender chicken coated in a silky garlic butter sauce tossed with fettuccine or linguine.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

2 lbs boneless chicken, cut into bite-sized pieces
1 lb fettuccine or linguine
1 cup butter, room temperature
6 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Red pepper flakes (optional)

Instructions

Gather all ingredients. Cut the chicken into bite-sized pieces and mince the garlic.
Bring salted water to a boil in a large pot. Cook the pasta according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta cooking water.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7 to 10 minutes.
Add the minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant.
Pour in the chicken broth and heavy cream. Stir and let it simmer for 5 minutes.
Add the cooked pasta, remaining butter, Parmesan cheese, and Italian seasoning. Toss to combine, adding reserved pasta water if the sauce is too thick.
Taste and season with additional salt, pepper, and red pepper flakes as desired. Serve immediately, garnished with chopped parsley.