Save The first time I made this garlic butter chicken pasta, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. It was a rainy Tuesday evening and I needed something comforting but quick after a chaotic day at work.
Last winter my sister came over for dinner and declared this the best pasta she had ever eaten. She actually asked me to pack up the leftovers before she left, which I took as the highest compliment.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken: Cutting the chicken into bite sized pieces helps it cook evenly and quickly, plus every bite gets coated in that buttery sauce
- Curly pasta: Fusilli or rotini are perfect here because all those nooks and crannies hold onto the garlic butter sauce beautifully
- Frozen peas: They add sweetness and pops of bright green color without any prep work
- Unsalted butter: Using unsalted lets you control the salt level since Parmesan is already salty
- Garlic cloves: Fresh minced garlic is non negotiable here, it creates that aromatic base that makes the whole dish sing
- Lemon: Both zest and juice cut through the richness and brighten everything up
- Fresh parsley: Adds a fresh herbal finish that balances the buttery sauce
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your pasta going:
- Bring a large pot of salted water to boil and cook pasta until al dente, then reserve that starchy cooking water before draining
- Season and sear the chicken:
- While water boils, toss chicken pieces with salt, pepper, and Italian herbs, then cook in olive oil until golden on all sides
- Build the buttery base:
- Melt butter in the same skillet and sauté garlic with red pepper flakes just until fragrant, being careful not to burn it
- Bring it all together:
- Add peas and chicken back to warm through, then toss in pasta with Parmesan, lemon zest, and juice, adding pasta water as needed for that silky coating
- Finish with fresh herbs:
- Remove from heat and stir in parsley, then taste and adjust seasonings before serving immediately
Save This recipe has become my go to for busy weeknights when I want something that feels special but does not require hours of effort. The way the lemon makes everything taste brighter still amazes me every single time.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
Sometimes I add a splash of heavy cream at the end for extra richness, especially when serving guests. A little half and half works too if you want something lighter.
Shortcuts That Work
Rotisserie chicken from the grocery store cuts the cooking time in half and still tastes incredible. Just skip the initial chicken searing and add it when warming the peas.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the butter perfectly. A simple green salad with vinaigrette balances the richness.
- Extra Parmesan at the table is always appreciated
- Crusty bread for sopping up sauce never hurts
- Red pepper flakes on the side let heat lovers customize
Save I hope this becomes one of those recipes you turn to again and again, just like I do on those nights when only something warm and buttery will do.
Recipe Questions
- → Can I use rotisserie chicken instead of raw chicken?
Yes, you can substitute 2-3 cups of cooked rotisserie chicken. Add it during step 5 when combining the peas and chicken, and skip the initial cooking step. This reduces total time to about 20 minutes.
- → What type of pasta works best for this dish?
Curly pastas like fusilli, rotini, or gemette work best because the ridges and spirals catch the garlic butter sauce. Short pasta shapes generally hold up better than long strands when tossed with chunky ingredients.
- → Can I make this dish ahead of time?
The components can be prepared ahead, but it's best served immediately. If meal prepping, cook everything but store separately. Reheat gently with a splash of pasta water to refresh the sauce before combining.
- → How can I make this gluten-free?
Use your favorite gluten-free pasta blend and ensure all other ingredients are certified gluten-free. The sauce naturally contains no gluten, so the pasta is the only substitution needed.
- → Can I add other vegetables to this dish?
Absolutely. Spinach, cherry tomatoes, asparagus, or broccoli would all work well. Add heartier vegetables like asparagus or broccoli during the initial cooking, and delicate greens like spinach just before serving.
