Garlic Butter Chicken Pasta Recipe

Ash Tyrrell

Garlic Butter Chicken Pasta Recipe

I still remember the first time I tossed golden chicken and glossy garlic butter noodles together in one pan I knew immediately this was going into my regular dinner rotation. It's the kind of meal that tastes like I fussed over it for hours, but really it comes together in about 20 minutes flat.

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Total Time 20

Servings: 4

Ingredients Method Notes

Ingredients

1 pound chicken breasts thinly sliced (about 2 medium breasts cut horizontally) – slicing thin helps the chicken cook fast and evenly without drying out
¼ teaspoon salt – for seasoning the chicken before it hits the pan
¼ teaspoon black pepper – balances the richness of the butter later on
1 teaspoon chicken bouillon – adds a savory depth that plain salt can't match
1 teaspoon garlic powder – layers in extra garlic flavor alongside the fresh cloves
½ teaspoon paprika – gives the chicken a warm color and subtle smokiness
½ teaspoon dried thyme – an earthy note that pairs beautifully with butter and garlic
3 tablespoons olive oil – for searing the chicken to a golden crust
16 ounces spaghetti – classic choice but any long noodle works well
5 tablespoons butter – the real star so don't skimp or swap for margarine
8 cloves garlic peeled and minced – fresh cloves matter here; jarred garlic tends to taste flat and can turn bitter fast
½ teaspoon crushed red pepper flakes – adds gentle heat that wakes up the whole dish
¼ teaspoon black pepper – for the sauce itself
⅔ cup parmesan freshly grated – pre-shredded cheese is coated in anti-caking starch and won't melt smoothly, so grating your own block is worth the extra minute
Salt to taste
Fresh parsley minced, for garnish (optional)

Method

Lay out all your ingredients before you turn on any burner. Slice the chicken breasts thin if they aren't already, and mince the garlic cloves finely. Having everything measured and ready keeps the cooking process quick and stress-free.
Heat olive oil in a large skillet over medium heat until it shimmers slightly. Season the sliced chicken with salt, pepper, bouillon, garlic powder, paprika, and thyme. Cook for 6 to 8 minutes total, flipping once, until both sides turn deep golden brown, then set the chicken aside.
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package directions until it's just al dente. Drain it in a colander, but don't rinse it, since the starch helps the sauce cling.
In the same skillet you used for the chicken, melt the butter over medium heat, scraping up any browned bits left behind. Add the minced garlic and red pepper flakes, stirring constantly for about a minute until fragrant. Watch closely here, since garlic burns quickly and turns bitter.
Return the cooked chicken to the skillet with the garlic butter sauce. Add the drained spaghetti directly into the pan and toss everything together so the noodles soak up all that buttery flavor. Sprinkle in the freshly grated parmesan and toss again until it melts into the sauce.
Taste the pasta and add a pinch more salt if it needs it. Plate the pasta while it's hot, then top with a little extra parmesan and a sprinkle of fresh parsley. Serve immediately for the best texture and flavor.

Notes

I always save about a cup of pasta water before draining, because it's a lifesaver if the sauce ever looks too thick or dry
I never walk away while the garlic is sautéing, since it goes from perfect to burnt in seconds
I like slicing my chicken as evenly as possible so every piece finishes cooking at the same time
I taste the sauce before adding extra salt, since parmesan and bouillon already bring plenty of saltiness
I grate my parmesan straight off the block right before using it, because pre-shredded cheese clumps instead of melting smoothly
I sometimes add a squeeze of lemon at the very end, and it makes the whole dish taste brighter