There’s something deeply comforting about a bowl of Garlic Butter Chicken Pasta — the kind of meal that fills your kitchen with warmth, your plate with flavor, and your day with satisfaction. From the first sizzle of garlic in melted butter to that final twirl of pasta coated in a silky, golden sauce, this dish brings pure happiness to your table.
It’s quick, simple, and endlessly versatile — perfect for those nights when you want something hearty yet easy. Whether you’re cooking for one, feeding the family, or impressing guests, this pasta delivers every time. Looking for another quick chicken dinner? These Honey Garlic Chicken Bowls offer a sweet and savory balance that’s just as satisfying.
What Is Garlic Butter Chicken Pasta?
At its core, Garlic Butter Chicken Pasta combines tender pieces of seasoned chicken with pasta tossed in a velvety garlic butter sauce. The flavor balance is simple yet irresistible: buttery richness, garlicky depth, and a hint of salt and herbs to tie it all together.
You don’t need complicated ingredients or fancy techniques — just quality pasta, good butter, and fresh garlic. The result? A dish that delivers pure comfort in every bite.
Why this recipe works:
- The butter gives the sauce its creamy, glossy texture.
- Garlic infuses every layer of flavor without overpowering the dish.
- The chicken adds protein, turning a side dish into a filling dinner.
- It’s ready in under 30 minutes, ideal for weeknights.
Why You’ll Love This Garlic Butter Chicken Pasta
1. Comfort Food That’s Easy to Make
This recipe hits that perfect spot between homey and gourmet. It’s cozy enough for a night in yet impressive enough for guests — and you only need one skillet to make it happen.
2. Simple Ingredients, Big Flavor
Everyday ingredients like butter, garlic, and chicken come together to create something truly special. You’ll be amazed at how a few basic items can transform into a restaurant-worthy meal.
3. Customizable for Any Taste
You can easily make this recipe your own — add spinach, sun-dried tomatoes, or even a splash of cream for extra indulgence. It’s the kind of dish that evolves with your cravings.
If you like bold, flavorful pasta dishes, my Chicken Fajita Pasta brings a smoky, colorful twist you’ll love.
Ingredients You’ll Need
Gather everything before you begin to keep things smooth and stress-free.
For the Chicken
- 2 large chicken breasts, cut into bite-sized cubes
- 1 tbsp olive oil
- ½ tsp paprika (optional, for color and flavor)
- Salt and black pepper, to taste
For the Pasta and Sauce
- 8 oz pasta (spaghetti, fettuccine, or penne works best)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ¼ tsp red pepper flakes (optional, for a little heat)
- Juice of ½ a lemon (optional, for brightness)
Optional Add-Ins
- 1 cup baby spinach or broccoli florets for color and nutrients
- 2 tbsp heavy cream for extra creaminess
How to Make Garlic Butter Chicken Pasta
Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package directions. Reserve about ½ cup of pasta water before draining — it’s the secret to achieving that perfectly smooth sauce later.
Cook the Chicken
While the pasta cooks, season your chicken pieces with salt, pepper, and paprika. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5–7 minutes until golden brown and fully cooked through. Remove from the pan and set aside.
Make the Garlic Butter Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it — golden garlic is perfect, brown garlic is bitter.
Pour in the chicken broth and stir to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for a couple of minutes to reduce slightly, then stir in Parmesan and red pepper flakes.
Combine Everything
Return the cooked pasta and chicken to the skillet. Toss well to coat everything in the garlic butter sauce. Add a splash of reserved pasta water if the sauce becomes too thick. The starch in the pasta water helps the sauce cling beautifully to every strand.
Finish with fresh parsley and a squeeze of lemon juice for brightness.
Tips for the Best Garlic Butter Chicken Pasta
Getting this recipe just right comes down to a few simple tricks:
- Use fresh garlic. Pre-minced garlic doesn’t deliver the same punch.
- Brown the butter slightly for deeper flavor — just don’t let it burn.
- Salt your pasta water. It’s the foundation of your flavor.
- Don’t overcook the chicken. Keep the heat medium-high and cook until just done for juicy, tender bites.
- Balance the sauce. If it’s too rich, a squeeze of lemon or a sprinkle of red pepper flakes will cut through the butter perfectly.
Serving Suggestions
Garlic Butter Chicken Pasta is delicious on its own, but you can elevate your meal even more with the right sides:
Try pairing it with:
- A crisp green salad tossed with lemon vinaigrette.
- Garlic bread or a warm baguette to soak up extra sauce.
- Roasted vegetables, such as asparagus, zucchini, or mushrooms, for balance.
Storage and Reheating
If you’re lucky enough to have leftovers, they keep beautifully:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or broth to keep it creamy. Avoid microwaving for too long — it can dry out the pasta.
- Freeze: While it’s best fresh, you can freeze for up to 1 month in airtight containers. Thaw in the fridge before reheating.
Variations to Try
This recipe is endlessly adaptable. Here are a few fun ways to switch things up:
Creamy Garlic Butter Chicken Pasta
Add ¼–½ cup of heavy cream or a spoonful of cream cheese for a richer texture. If you love this buttery, garlicky flavor combo, you’ll also enjoy my Garlic Parmesan Chicken Pasta, which adds a rich, cheesy twist.
Spicy Garlic Butter Chicken Pasta
Increase red pepper flakes or add a drizzle of chili oil for heat lovers. For a brighter version of this dish, try my Lemon Garlic Butter Chicken with Parmesan Linguine — it’s creamy, zesty, and perfect for spring dinners.
Garlic Butter Shrimp Pasta
Swap the chicken for shrimp — cook until pink and opaque, then toss with the garlic butter sauce.
Veggie Garlic Butter Pasta
Skip the chicken and load up on vegetables like spinach, bell peppers, or cherry tomatoes.
FAQs
What kind of pasta is best for Garlic Butter Chicken Pasta?
Long pasta like spaghetti or linguine works perfectly, but short shapes such as penne or rigatoni hold the sauce just as well.
Can I make this dish gluten-free?
Yes! Use your favorite gluten-free pasta and make sure your broth and Parmesan are gluten-free too.
How can I make the sauce creamier?
Stir in a few tablespoons of heavy cream or cream cheese during the final step for a richer, silkier finish.
Can I use leftover chicken?
Absolutely. Rotisserie or grilled chicken works great — just warm it through in the sauce before adding the pasta.
Can I make this ahead of time?
You can prep the chicken and sauce earlier in the day, then toss everything with freshly cooked pasta right before serving.
A Dish You’ll Make Again and Again
Garlic Butter Chicken Pasta isn’t just a recipe — it’s a reminder that simple food can feel luxurious. It’s buttery, garlicky, and full of soul — the kind of meal that turns an ordinary evening into something memorable.
So next time you’re craving comfort without the effort, reach for your skillet, grab that garlic, and make this dish. One bite, and you’ll see why it’s destined to become a weeknight favorite.
Now it’s your turn — go make it, share it, and enjoy every delicious forkful.
Garlic Butter Chicken Pasta
Ingredients
For the Chicken:
- 2 large chicken breasts cut into bite-sized cubes
- 1 tbsp olive oil
- ½ tsp paprika optional
- Salt and black pepper to taste
For the Pasta & Sauce:
- 8 oz pasta spaghetti, fettuccine, or penne
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- ¼ tsp red pepper flakes optional
- ½ Lemon (Make it juice) optional, for brightness
Optional Add-ins:
- 1 cup baby spinach or broccoli florets
- 2 tbsp heavy cream for extra creaminess
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Reserve ½ cup of pasta water before draining.
Cook the Chicken:
- Pat chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
Make the Garlic Butter Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 30–45 seconds until fragrant (avoid burning).
- Pour in chicken broth and simmer for 2–3 minutes to reduce slightly.
Combine Everything:
- Add the cooked pasta and chicken back to the skillet.
- Toss everything together until well coated in the garlic butter sauce.
- Stir in Parmesan cheese, parsley, and red pepper flakes.
- Add a splash of reserved pasta water if needed for a smoother sauce.
Finish & Serve:
- Squeeze fresh lemon juice over the top if desired.
- Serve warm, garnished with extra parsley and Parmesan.
Notes
- Use fresh garlic for the most aromatic flavor.
- Brown the butter slightly for extra depth, but don’t let it burn.
- Reserve pasta water to help the sauce cling perfectly.
- Add vegetables like spinach, mushrooms, or broccoli for extra nutrients.
