Dreamy Garlic Butter Chicken Pasta

When you mix up garlic butter with chicken and pasta, you get the best of both worlds. Chicken gets zippy with a shot of lemon and loads of garlic, then chills out on top of creamy, cheesy linguine. Feels like something you'd order out, but you can pull it off after work in about half an hour.

I pulled this one together when everything on my to-do list was on fire. It turned out to be a hit. Now my family asks for it all the time, and I don’t mind making it because it’s low stress.

Irresistible Ingredients

• Fresh parsley: Brings a pop of color and fresh taste at the end
• Lemon zest and juice: Keep things bright and cut any heaviness
• Fresh garlic cloves: Nothing beats the punch you get from smashing your own garlic
• Butter: Makes everything rich and brings the sauce together
• Italian seasoning: Adds complexity with zero effort
• Paprika: Gives the chicken a touch of color and warmth
• Salt and pepper: Can’t skip these to get everything tasting just right
• Boneless skinless chicken breast: Soaks up flavors and brings lean protein

• Fresh parsley: Toss this in at the end for a burst of green and flavor
• Garlic powder: Layers up some extra garlic flavor in the sauce
• Heavy cream: Makes things ultra creamy and a little bit fancy
• Parmesan cheese: Grab a block and grate it yourself for smoothest flavor
• Butter: Starts the sauce off all silky and rich
• Linguine pasta: Perfect for holding onto that creamy sauce

Simple Step-by-Step Directions

Combine and Dish Up:

Twirl the pasta right into the saucepan and use tongs to get everything coated well. If it’s too thick, add that reserved pasta water a bit at a time. Slide the chicken back in just long enough to heat up. Finish with parsley and more parm for that final touch.

Make the Sauce:

Use the same pan from the chicken so you keep those tasty browned bits. Drop in more butter, then add cream and garlic powder, whisking so it all stays smooth. Add parmesan little by little, letting it melt each time. This way, you don’t get lumps—just a super sleek sauce.

Boil the Pasta:

Get a big pot of water bubbling and add salt till it tastes almost like the ocean. Drop in your linguine and let it cook just short of the time on the box so it’s still got some bite. Hold back some of that pasta water before you drain it—you’ll need it to get the sauce just right.

Infuse with Flavor:

Straight into the hot pan, drop garlic, lemon zest, and lemon juice with the chicken. Let it sizzle for a minute or two so the flavors pop out but don’t let the garlic burn or it’ll taste bitter.

Cook the Chicken:

Butter goes into a hot skillet, let it get foamy but not brown. Lay chicken in flat so it can brown instead of steam. Don’t crowd the pan. Sear 4-5 minutes until the outside is golden and the inside is just cooked—it should hit 165°F inside if you check with a meat thermometer.

Season Chicken:

Throw all your seasoning—salt, pepper, paprika, and Italian blend—onto the chicken pieces, mixing to coat completely. This locks in flavor and gives you a nice crispy crust once you cook.

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Lemon zest might sound like a tiny thing, but it’s my must-have in this dish. One time, I left it out and just used the juice—didn’t even come close. It’s the zest that brings all the wild flavor you’ll remember.

Awesome Pasta Know-How

If you want your pasta dishes to rock, start with how you cook the pasta. Fill your pot up big, use lots of water, and salt it so you can taste it in the pasta. I stop a couple minutes before the package says it’s done, especially with saucy dishes. That way, it finishes right in the sauce, soaking up all the goodness and helping the sauce stick to every strand.

Make Ahead Tips and Stashing Leftovers

This garlic butter chicken pasta really shines straight from the pan—the sauce keeps the noodles perfect and creamy. Of course, real life calls sometimes. You can get the chicken ready a day early and stash it in the fridge. When you want to eat, reheat the chicken while you make fresh pasta and sauce. Got leftovers? Toss everything in a container and chill up to three days. If you warm it up later, pour in a splash of cream or milk to get the sauce back to smooth.

Switch It Up Your Way

This dish is super flexible, so mess around with it. No linguine? Any pasta you have around is fine—penne or fettucine work great. If you want to lighten it up, swap out the cream for half and half and add more pasta water to keep it creamy. Want more veggies? Try mushrooms, spinach, or some roasted cherry tomatoes. If seafood’s your thing, switch out the chicken for shrimp or scallops, just watch the cook time. Don’t eat meat? Skip it and add extra veggies for a full meal.

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Common Questions

→ Which chicken cut should I use here?

Chicken breast without bones or skin makes it super easy and tender, but thighs are great if you want extra juicy bites.

→ Is it okay to switch out the linguine?

Definitely. Grab spaghetti, fettuccine or penne—just cook what you’ve got.

→ What if my sauce is too thick?

If the sauce looks heavy, just splash in a bit of the pasta water you saved. Add a spoonful at a time until it’s just how you like it.

→ Can I prep parts of this ahead?

It’s tastiest right after you make it, but you can have the chicken and sauce ready in advance. Heat them up and cook new pasta when it’s time to eat.

→ I’m out of heavy cream. What else can I use?

Try half-and-half or whole milk instead and stir in a little cornstarch to help thicken things up.

→ No Parmesan? What can I use?

If there’s no Parmesan, finely grated Asiago or Pecorino Romano will both work fine here.