Garlic Butter Chicken Pasta combines juicy, golden chicken with tender linguine in a glossy sauce made from butter, fresh garlic, Parmesan, lemon, and a splash of chicken broth. The pasta is rich and savory without relying on heavy cream, while fresh parsley and lemon keep the buttery sauce from tasting overly heavy.
The chicken and sauce cook in the same skillet while the pasta boils separately. Reserved pasta water helps the butter and Parmesan coat the noodles smoothly, and letting the chicken rest briefly before slicing keeps it moist.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Servings: 6
- Category: Dinner
- Cuisine: Italian-American
- Cooking Method: Stovetop
- Difficulty: Easy
- Calories Per Serving: Not calculated
Why This Recipe Works
- Thin chicken cutlets brown quickly and evenly without requiring a long cooking time.
- Fresh garlic cooks gently in butter after the chicken is removed, preventing it from scorching and turning bitter.
- Chicken broth loosens the browned bits from the skillet and carries their savory flavor into the sauce.
- Starchy pasta water helps the melted butter and Parmesan cling to the linguine instead of collecting at the bottom of the pan.
- Lemon juice added after cooking balances the richness and preserves a brighter flavor.
Equipment Needed
- 5- to 6-quart pot
- Colander
- 12-inch heavy-bottomed skillet
- Tongs
- Fine grater
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredients You’ll Need
For the Chicken:
- ■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
- ■ 1 teaspoon fine salt, divided
- ■ 1/2 teaspoon ground black pepper
- ■ 1 teaspoon Italian seasoning
- ■ 1 tablespoon (15 ml) olive oil
- ■ 2 tablespoons (28 g) unsalted butter, divided
For the Garlic Butter Pasta:
- ■ 12 ounces (340 g) dried linguine
- ■ 1 tablespoon fine salt, for the pasta water
- ■ 6 garlic cloves, finely minced
- ■ 1/2 cup (120 ml) low-sodium chicken broth
- ■ 1/2 cup (120 ml) reserved pasta cooking water
- ■ 4 tablespoons (56 g) unsalted butter
- ■ 3/4 cup (68 g) finely grated Parmesan cheese
- ■ 2 tablespoons (30 ml) fresh lemon juice
- ■ 1/4 cup (15 g) chopped fresh parsley
Optional Garnishes:
- ■ 1/4 cup (20 g) finely grated Parmesan cheese, optional
- ■ Crushed red pepper flakes, optional
- ■ Lemon wedges, optional, for serving
Ingredient Notes
Chicken breasts
Thin chicken cutlets cook evenly and develop a browned exterior before the centers dry out. Boneless, skinless chicken thighs can replace them in the same weight, but they may require a few additional minutes to reach 165°F (74°C).
Butter
Butter is the main source of richness and helps create the glossy sauce. Salted butter can be substituted, but reduce the separately added salt and season only after tasting.
Garlic
Fresh garlic provides the strongest aroma and cleanest flavor. Refrigerated minced garlic can be substituted in the same volume, though its flavor may be sharper. Garlic powder is not an equal substitute for the fresh garlic in this sauce.
Parmesan
Finely grated Parmesan melts into the pasta more smoothly than coarse shreds. Pecorino Romano can be substituted, but it is saltier and sharper, so reduce additional seasoning accordingly.
Linguine
Linguine holds the light garlic-butter sauce well. Spaghetti or fettuccine can be substituted in the same weight, although package cooking times may differ.
How to Make Garlic Butter Chicken Pasta
Season the chicken
Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
Boil the pasta water
Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt, then add the linguine.
Cook the linguine
Cook according to the package directions until al dente, generally 9 to 11 minutes. Before draining, reserve 1/2 cup (120 ml) of the starchy cooking water. Drain the pasta without rinsing.
Heat the skillet
While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) of the butter in a 12-inch skillet over medium-high heat.
Sear the chicken
Add half of the chicken cutlets in a single layer. Cook for 3 to 4 minutes, until the underside is golden brown and releases easily from the skillet.
Finish cooking the chicken
Turn the cutlets and cook for another 2 to 4 minutes. Transfer them to a clean plate when the thickest portion reaches 165°F (74°C). Repeat with the remaining chicken, adding the remaining 1 tablespoon (14 g) butter as needed.
Rest the chicken
Let the cooked chicken rest for 5 minutes while preparing the garlic butter sauce.
Cook the garlic
Reduce the skillet heat to medium-low. Add 2 tablespoons (28 g) of the 4 tablespoons butter for the pasta. Add the minced garlic and cook for 30 to 45 seconds, stirring continuously. The garlic should smell fragrant but remain pale.
Deglaze the skillet
Pour in the chicken broth and scrape the bottom of the skillet to release the browned chicken bits. Add the remaining 1/4 teaspoon salt and simmer for 2 to 3 minutes, until the broth reduces slightly.
Add the pasta
Add the drained linguine and the reserved 1/2 cup (120 ml) pasta water to the skillet. Toss over medium-low heat for about 1 minute.
Finish the butter sauce
Add the remaining 2 tablespoons (28 g) butter a little at a time while tossing the pasta. The liquid should become glossy and lightly coat the noodles rather than appearing oily.
Add the Parmesan
Reduce the heat to low. Sprinkle in the 3/4 cup (68 g) Parmesan in two or three additions, tossing continuously until melted. If the pasta looks dry, add 1 to 2 tablespoons of warm water.
Add lemon and parsley
Remove the skillet from the heat. Add the lemon juice and chopped parsley, then toss until evenly distributed. Taste before adding any additional salt.
Slice the chicken
Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas.
Assemble the pasta
Divide the garlic butter linguine among six plates or shallow bowls. Arrange the sliced chicken over the pasta.
Garnish and serve
Top with additional Parmesan, crushed red pepper flakes, and lemon wedges as desired. Serve immediately while the sauce is glossy and warm.
Storing & Freezing
Cool leftover Garlic Butter Chicken Pasta promptly and transfer it to an airtight container within 2 hours. Refrigerate for up to 4 days.
For the best texture, store the chicken separately from the pasta when practical. Reheat the pasta in a covered skillet over low heat with 1 to 2 tablespoons (15 to 30 ml) of chicken broth or water. Stir frequently until the sauce loosens.
Reheat the chicken gently until it reaches 165°F (74°C), then add it to the pasta just before serving.
Freezing is not recommended because the cooked pasta may become soft and the butter-Parmesan sauce can lose its smooth texture after thawing.
For make-ahead preparation, slice and season the chicken up to 1 day in advance and refrigerate it in an airtight container. The garlic, parsley, and Parmesan can also be prepared ahead. Cook the pasta and assemble the sauce shortly before serving.
Here are some practical tips and common mistakes to avoid when making Garlic Butter Chicken Pasta:
- Pat the chicken dry: Before seasoning, pat the chicken cutlets dry with paper towels. This helps them brown instead of steam.
- Cook in batches: Avoid overcrowding the skillet when searing the chicken. Cook in batches to ensure even browning.
- Control garlic heat: Keep the heat moderate when cooking the garlic. Overheating can cause the garlic to brown too much, making the sauce bitter.
- Reserve pasta water: Always reserve some pasta cooking water before draining. The starch in the water is crucial for creating a cohesive butter sauce.
- Add Parmesan slowly: Incorporate the Parmesan over low heat to ensure it melts smoothly without clumping.
- Serve promptly: Serve the pasta immediately after preparation, as butter-and-cheese sauces tend to thicken as they cool.
FAQ
Can I make Garlic Butter Chicken Pasta ahead of time?
You can prepare the chicken and other ingredients ahead, but the pasta and butter sauce have the best texture when cooked shortly before serving.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can replace the breasts in the same weight. Cook them until the thickest part reaches 165°F (74°C).
Can I make this pasta creamy?
Yes. After reducing the chicken broth, add 1/2 cup (120 ml) heavy cream and simmer gently for 2 to 3 minutes before adding the pasta. The finished sauce will be richer and thicker.
Why is my garlic butter sauce oily?
The butter may have been added too quickly, or there may not have been enough starchy pasta water. Toss the pasta vigorously over low heat with a splash of warm pasta water until the sauce becomes glossy and cohesive.
Can I use another type of pasta?
Yes. Spaghetti, fettuccine, penne, or rotini can replace the linguine in the same weight. Cook according to the package directions and reserve pasta water before draining.
Garlic Butter Chicken Pasta
Ingredients
Method
- Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
- Boil the pasta water: Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt, then add the linguine.
- Cook the linguine: Cook according to the package directions until al dente, generally 9 to 11 minutes. Before draining, reserve 1/2 cup (120 ml) of the starchy cooking water. Drain the pasta without rinsing.
- Heat the skillet: While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) of the butter in a 12-inch skillet over medium-high heat.
- Sear the chicken: Add half of the chicken cutlets in a single layer. Cook for 3 to 4 minutes, until the underside is golden brown and releases easily from the skillet.
- Finish cooking the chicken: Turn the cutlets and cook for another 2 to 4 minutes. Transfer them to a clean plate when the thickest portion reaches 165°F (74°C). Repeat with the remaining chicken, adding the remaining 1 tablespoon (14 g) butter as needed.
- Rest the chicken: Let the cooked chicken rest for 5 minutes while preparing the garlic butter sauce.
- Cook the garlic: Reduce the skillet heat to medium-low. Add 2 tablespoons (28 g) of the 4 tablespoons butter for the pasta. Add the minced garlic and cook for 30 to 45 seconds, stirring continuously. The garlic should smell fragrant but remain pale.
- Deglaze the skillet: Pour in the chicken broth and scrape the bottom of the skillet to release the browned chicken bits. Add the remaining 1/4 teaspoon salt and simmer for 2 to 3 minutes, until the broth reduces slightly.
- Add the pasta: Add the drained linguine and the reserved 1/2 cup (120 ml) pasta water to the skillet. Toss over medium-low heat for about 1 minute.
- Finish the butter sauce: Add the remaining 2 tablespoons (28 g) butter a little at a time while tossing the pasta. The liquid should become glossy and lightly coat the noodles rather than appearing oily.
- Add the Parmesan: Reduce the heat to low: Sprinkle in the 3/4 cup (68 g) Parmesan in two or three additions, tossing continuously until melted. If the pasta looks dry, add 1 to 2 tablespoons of warm water.
- Add lemon and parsley: Remove the skillet from the heat. Add the lemon juice and chopped parsley, then toss until evenly distributed. Taste before adding any additional salt.
- Slice the chicken: Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas.
- Assemble the pasta: Divide the garlic butter linguine among six plates or shallow bowls. Arrange the sliced chicken over the pasta.
- Garnish and serve: Top with additional Parmesan, crushed red pepper flakes, and lemon wedges as desired. Serve immediately while the sauce is glossy and warm.
