20 Minute Chicken Pasta Garlic Butter That Will Amaze You

You know those nights when you’re starving but don’t want to fuss? That’s when my chicken pasta garlic butter saves the day. I’ve been making this since my college days – it’s my go-to “I need something delicious NOW” recipe. The magic happens in one pan (hello, easy cleanup!) with just a handful of ingredients. The garlic butter coats every strand of pasta and clings to juicy chicken pieces in the most glorious way. My roommate used to joke I should bottle the sauce – it’s that good. What makes it special? Real butter, fresh garlic (none of that jarred stuff!), and a sneaky pinch of red pepper flakes for just the right kick. Trust me, once you try this, it’ll become your weeknight hero too.

This recipe checks all the boxes for busy cooks (or just hungry humans). Here’s why it’s my forever favorite:

• 20-minute magic: From fridge to plate faster than delivery
• Pantry superhero: Uses ingredients you probably have right now
• Flavor bomb: That garlic butter sauce? I lick the spoon every time
• Endless twists: Toss in whatever veggies are wilting in your fridge
• Kid-approved: My picky nephew devours three helpings

Seriously – it’s the culinary equivalent of your favorite cozy sweater. Reliable, comforting, and always hits the spot.

Ingredients for Chicken Pasta Garlic Butter

Here’s everything you’ll need to make my go-to garlic butter chicken pasta – I promise it’s all simple stuff! The key is using fresh, quality ingredients:

• 8 oz pasta (I love fettuccine, but any shape works)
• 2 chicken breasts, sliced into thin strips (about 1/2-inch thick)
• 4 tbsp real butter (no substitutes – it makes all the difference!)
• strong>4 cloves garlic, minced (fresh only – jarred just won’t taste right)
  
• 1/4 tsp each salt & black pepper (for seasoning the chicken)
• 1/4 tsp red pepper flakes (optional, but adds perfect heat)
• 2 tbsp fresh parsley, chopped (dried works in a pinch)
• 1/4 cup grated Parmesan (the good stuff, not the green can)

See? Nothing fancy – just honest ingredients that create magic together.

Equipment You’ll Need

No fancy gadgets required here! Just grab these basics from your kitchen:

• Large skillet (for that glorious garlic butter sauce and chicken)
• Medium pot (to cook your pasta to al dente perfection)
• Tongs (my trusty sidekick for flipping chicken and tossing pasta)

That’s it – I told you this recipe keeps things simple!

How to Make Chicken Pasta Garlic Butter

Okay, let’s get cooking! This comes together so fast, I recommend having everything prepped before you start. (Trust me, you’ll thank me when your kitchen smells like an Italian restaurant!) Here’s my foolproof method:

Step 1: Cook the Pasta

First, bring a pot of salted water to boil (taste it – it should be as salty as the sea!). Add your pasta and cook until al dente (usually 1 minute less than the package says). Pro tip: Reserve about ½ cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency later!

Step 2: Sear the Chicken

While the pasta cooks, heat your skillet over medium-high. Season those chicken strips with salt and pepper, then add them in a single layer (no crowding!). Cook 2-3 minutes per side until no pink remains (165°F if you’re using a thermometer). Transfer to a plate and let them rest – this keeps them juicy!

Step 3: Make the Garlic Butter Sauce

Same pan (all those browned bits = flavor!), melt the butter over medium-low heat. Add the garlic and sauté just 30-60 seconds until fragrant – you want golden, not brown! (Burnt garlic is bitter, and we’re not about that life.) Now’s when I add those red pepper flakes if using.

Step 4: Combine and Serve

Add the drained pasta and chicken back to the pan, tossing everything together with tongs so each strand gets coated in that glorious garlic butter. If it looks dry, splash in some reserved pasta water. Finish with parsley and Parmesan, then serve immediately while it’s piping hot. Warning: You might get requests for seconds!

Tips for Perfect Chicken Pasta Garlic Butter

After making this recipe more times than I can count (seriously, my friends request it weekly), I’ve learned a few tricks to take it from good to “oh-my-god-can-I-have-the-recipe” amazing:

Garlic is the star – treat it right

That jar of pre-minced garlic? Leave it in the fridge door where it belongs. Fresh garlic makes all the difference here. I press or finely mince mine – you want it to melt into the butter, not stay chunky. And whatever you do, don’t let it brown too much! Burnt garlic turns bitter faster than you can say “dinner’s ruined.”

Butter temperature matters

Cold butter straight from the fridge won’t emulsify properly with the pasta. I leave mine on the counter for 20 minutes before cooking. If you forget (hey, we’ve all been there), microwave it in 5-second bursts – you want it soft but not melted.

The secret to juicy chicken

Cutting the chicken into even strips means faster, more even cooking. And here’s my grandma’s trick: let it sit at room temperature for 10 minutes before cooking. No more rubbery chicken! Also – don’t skip the resting step after cooking. Those juices need time to redistribute.

Pasta water is magic

That cloudy water you usually pour down the drain? It’s the key to restaurant-quality sauce. The starch helps the butter cling to every noodle. I always save at least ½ cup, then add it a tablespoon at a time until the sauce looks glossy and perfect.

Taste as you go

Butter brands vary in saltiness, so I wait until the end to add extra salt. The Parmesan adds saltiness too! I usually give it one final taste right before serving and adjust the seasoning – sometimes a squeeze of lemon or extra pepper flakes makes all the difference.

Variations to Try

This recipe is like your favorite jeans – perfect as-is but fun to dress up! Here are my favorite twists:

• Veggie boost: Toss in spinach or mushrooms during the last minute of cooking
• Citrus zing: Add lemon zest to the sauce for a bright pop
• Creamy dream: Stir in ¼ cup heavy cream for extra richness
• Herb garden: Swap parsley for basil or thyme when you’re feeling fancy

Serving Suggestions

I love pairing this with garlic bread to soak up every last drop of sauce. A simple green salad with lemon vinaigrette balances the richness perfectly. For wine lovers, a crisp Pinot Grigio makes everything taste better!

Storage and Reheating

Leftovers? (As if!) But if you miraculously have some, store it airtight in the fridge for up to 3 days. When reheating, add a splash of water and warm gently on the stove – microwaves can make the pasta gummy. The garlic butter flavor actually gets better overnight!

Nutritional Information

Here’s the skinny on one serving (but remember – nutrition varies based on your exact ingredients!): About 550 calories,g protein protein, 45g carbs, and 25g fat. Not bad for something this delicious, right?

Frequently Asked Questions

Q: Can I use dried herbs instead of fresh parsley?
Absolutely! I’ve done this many times when my herb garden fails me. Use 2 teaspoons dried parsley instead of fresh – just add it with the garlic so it has time to soften. (Though I swear fresh makes the flavor pop!)

Q: What if I don’t have red pepper flakes?
No problem! Leave them out for a milder dish, or try a pinch of cayenne or black pepper instead. My aunt uses paprika for color when she makes this for kids.

Q: Can I use chicken thighs instead of breasts?
You bet – thighs add extra richness! Just cook them a minute or two longer since they’re thicker. My brother actually prefers thighs in this recipe.

Q: Will this work with gluten-free pasta?
It sure does! I’ve made it with brown rice pasta for my gluten-sensitive friend. The sauce clings beautifully – just be extra careful not to overcook the noodles.

I’d love to hear how your chicken pasta garlic butter turned out! Drop me a comment below – your tips might help other home cooks too.

Print