Save The first time I made this pasta, my kitchen smelled so incredible that my roommate actually paused mid-video game to come investigate. That garlic butter hitting the hot skillet creates something magical and kind of dangerous. I've since learned to double the recipe because leftovers disappear suspiciously fast.
Last Tuesday, I made this for dinner after surviving a particularly brutal day at work. Something about tossing pasta in a silky, fragrant sauce just fixes things. My sister called midway through cooking and I had to put her on speaker just so I wouldn't burn the garlic.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting these into bite-sized pieces before cooking means every forkful has tender meat, no awkward knife work at the table
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: This is your foundation, season generously because the pasta absorbs some of it
- 1/2 teaspoon dried Italian herbs: Totally optional but I keep it in the pantry for those nights when fresh herbs feel like too much effort
- 350 g curly pasta: Fusilli or rotini catches all that sauce in those perfect little crevices, trust me on this one
- 1 cup frozen peas: They add sweet pops of color and somehow make the whole meal feel more balanced
- 2 tablespoons olive oil: Use this for the chicken, save the butter for the sauce where it really shines
- 3 tablespoons unsalted butter: This is your sauce base, let it melt slowly and bubble gently
- 4 garlic cloves minced: Fresh is non-negotiable here, the jar stuff just doesn't create that same aromatic magic
- 1/4 teaspoon red pepper flakes: Adds the tiniest whisper of heat that makes everything more interesting
- 1/3 cup grated Parmesan cheese: The salty, nutty finish that pulls the whole dish together
- Zest of 1 lemon: This bright element cuts through the richness and keeps you coming back for more
- 2 tablespoons fresh lemon juice: Acid is your secret weapon for making comfort food taste somehow lighter
- 2 tablespoons chopped fresh parsley: Adds that final restaurant-style touch and makes everything look intentional
Instructions
- Get Your Pasta Water Going:
- Boil a large pot of salted water and cook pasta until al dente, then reserve 1/2 cup of that starchy cooking water before draining
- Season Your Chicken:
- While the pasta works, toss your chicken pieces with salt, pepper, and Italian herbs until evenly coated
- Sear The Chicken:
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 5 to 7 minutes until golden and cooked through, then set aside on a plate
- Build That Garlic Butter:
- Reduce heat to medium, melt butter in the same skillet, then add garlic and red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned
- Bring It All Together:
- Add peas and return chicken to warm through for 1 minute, then toss in pasta, Parmesan, lemon zest, and juice, adding pasta water as needed until sauce lightly coats everything
- Finish With Fresh Herbs:
- Remove from heat, stir in parsley, taste, and adjust salt and pepper before serving immediately
Save This became my go-to meal the year I lived with three roommates and we somehow all needed to eat dinner at different times. The pasta reheats beautifully, though honestly, it's best straight from the skillet while steam is still rising.
Making It Your Own
Sometimes I add a splash of heavy cream with the pasta water when I want something more indulgent. Other nights, I've used rotisserie chicken to cut the cooking time in half without sacrificing flavor. The beauty is in how adaptable this framework becomes once you understand the sauce principles.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the butter while complementing the lemon brightness. I've also served this with unoaked Chardonnay when hosting friends who prefer something fuller-bodied. The key is keeping acidity in your glass to match the acid in your food.
Scaling For Crowds
This pasta doubled beautifully when I cooked for my book club last month. The key is using a bigger skillet so everything still gets tossed evenly without spilling. I also keep extra lemon on hand because brightness matters more when you're feeding more people.
- Make sure your largest pan can actually hold everything before starting
- Have all ingredients prepped before you turn on any heat
- Extra Parmesan at the table never hurts anyone
Save There's something about a one-pan pasta dinner that makes any ordinary Tuesday feel like a small celebration.
Recipe Questions & Answers
- → Can I use fresh chicken instead of frozen?
Yes, fresh chicken works beautifully. Cut boneless, skinless chicken breasts into bite-sized pieces and season them before searing. The cooking time remains approximately 5–7 minutes over medium-high heat until golden and cooked through.
- → What type of pasta works best?
Curly pasta shapes like fusilli or rotini work wonderfully as they catch and hold the garlic butter sauce. You can also use penne, farfalle, or any short pasta shape. For dietary preferences, whole wheat or gluten-free pasta are excellent substitutes.
- → How do I prevent the sauce from being too thick or too thin?
The reserved pasta water is key to achieving the perfect consistency. Add it gradually while tossing, starting with a small amount and increasing until the sauce lightly coats the pasta. The starch in the water creates a silky emulsion with the butter and cheese.
- → Can I make this dish ahead of time?
This pasta is best served immediately for optimal texture and flavor. However, you can prepare components in advance: cook pasta ahead and store it with a light coating of oil, cook chicken and refrigerate it, and mince garlic beforehand. Assemble just before serving.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio complements the garlic butter and lemon notes beautifully. The bright acidity cuts through the richness of the sauce and enhances the fresh parsley and lemon flavors throughout the dish.
- → Is there a way to make this richer?
Stir in a splash of heavy cream along with the pasta water for added richness and a velvety sauce. This addition creates a more indulgent version while maintaining the fresh lemon and garlic flavors that define the dish.