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Garlic Butter Chicken Pasta

Garlic butter chicken pasta with spaghetti tossed in a rich garlic butter sauce, golden chicken strips, and glossy strands. This easy pasta dinner uses minced garlic cooked until fragrant, a splash of pasta water for cling, and Parmesan curls with fresh parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Pasta and sauce base
  • 12 oz spaghetti cooked; reserve 1 cup pasta water
  • 3 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic cloves, minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh lemon juice
  • 0.5 cup Parmesan cheese freshly grated
  • 0.25 Fresh parsley chopped, for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the chicken
  1. Season chicken strips with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden and cooked through, then remove and set aside.
Make the garlic butter sauce
  1. Melt the butter in the same skillet over medium heat. Add minced garlic and red pepper flakes and cook 1-2 minutes until fragrant and golden at the edges.
Toss pasta and combine
  1. Stir in lemon juice and toss cooked spaghetti in the garlic butter sauce. Add reserved pasta water a splash at a time, tossing until every strand is glossy and coated.
  2. Add the seared chicken strips back to the skillet and toss lightly to warm them through.
Finish and serve
  1. Sprinkle Parmesan cheese and fresh parsley generously over the top. Serve immediately.

Notes

Pro tip: add pasta water gradually and toss until the sauce clings and looks glossy, not greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing isn’t recommended because pasta and butter sauce can change texture. For a lighter option, use part-skim or reduced-fat Parmesan and reduce butter to 4 tablespoons while keeping the pasta water method for a cohesive sauce.