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Garlic Butter Chicken Pasta

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A warm and comforting dish featuring tender chicken in a silky garlic butter sauce, served with al dente pasta and a hint of lemon.

Ingredients

  • Boneless, skinless chicken thighs or breasts
  • Kosher salt
  • Freshly cracked black pepper
  • All-purpose flour (optional)
  • Unsalted butter
  • Extra-virgin olive oil
  • Fresh garlic (4–6 cloves, minced)
  • Yellow onion or shallots (finely diced, optional)
  • Dry pasta (linguine, fettuccine, or penne)
  • Chicken stock or low-sodium broth
  • Heavy cream or half-and-half (optional)
  • Fresh parsley, thyme, or basil (chopped)
  • Lemon zest and juice
  • Grated Parmesan or Pecorino Romano
  • Mushrooms (optional, cremini or baby bella)

Instructions

  1. Prepare the pasta and mise en place. Chop the garlic, measure the butter, and pat the chicken dry. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and reserve a cup of pasta water.
  2. Season and sear the chicken. Sprinkle both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and lightly dredge the chicken in flour if desired. Sear until golden, about 4 to 6 minutes per side.
  3. Remove the chicken and let it rest for a few minutes. Slice or cube the chicken into bite-sized pieces.
  4. Build the sauce. In the same skillet, melt the butter over medium heat. Add onions or shallots, sauté until translucent, then add garlic and cook until fragrant.
  5. Deglaze the pan with chicken stock and scrape up browned bits. Simmer a few minutes, then stir in remaining butter and heavy cream if using.
  6. Combine pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water to reach desired consistency. Mix in cheese and herbs until glossy.
  7. Finish with lemon zest and juice, taste, and adjust seasoning. Serve immediately with extra cheese and herbs on top.

Notes

Pat the chicken dry to avoid steaming. Use reserved pasta water to adjust sauce consistency.

Nutrition

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