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
- Difficulty: Easy
Why You'll Love This Recipe
- 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
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. This step ensures the chicken develops a nice crust when cooked, enhancing the overall flavor of the dish.
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. Salting the water is crucial as it enhances the pasta’s flavor during cooking.
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. The reserved pasta water will help create a cohesive sauce later.
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. This combination of fats will help achieve a nice sear on the chicken.
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. Avoid moving the chicken too soon to ensure a good sear.
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). Cooking the chicken in batches prevents overcrowding, which can lead to steaming instead of browning.
Rest the Chicken
Let the cooked chicken rest for 5 minutes while preparing the garlic butter sauce. Resting allows the juices to redistribute, ensuring the chicken remains moist when sliced.
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 to avoid bitterness.
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. This step incorporates the flavorful bits into the sauce.
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. This helps the pasta absorb the flavors of the sauce.
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. This is key to achieving a smooth sauce.
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. This gradual addition helps the cheese melt evenly without clumping.
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, as the cheese and broth already contribute saltiness.
Slice the Chicken
Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas, indicating it is fully cooked.
Assemble the Pasta
Divide the garlic butter linguine among six plates or shallow bowls. Arrange the sliced chicken over the pasta. This presentation allows for even distribution of the chicken and sauce.
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 to enjoy the best texture and flavor.
Tips for Success
- Reserve pasta water before draining; its starch is important for creating a cohesive butter sauce.
- Add Parmesan over low heat so it melts smoothly instead of clumping.
- Serve the pasta promptly because butter-and-cheese sauces thicken as they cool.
Storage, Freezing, and Make-Ahead Instructions
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.
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
- Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
- Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt, then add 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.
- 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.
- 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.
- 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.
- Let the cooked chicken rest for 5 minutes while preparing the garlic butter sauce.
- 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.
- 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 drained linguine and the reserved 1/2 cup (120 ml) pasta water to the skillet. Toss over medium-low heat for about 1 minute.
- 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.
- 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.
- Remove the skillet from the heat: Add the lemon juice and chopped parsley, then toss until evenly distributed. Taste before adding any additional salt.
- Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas.
- Divide the garlic butter linguine among six plates or shallow bowls. Arrange the sliced chicken over the pasta.
- Top with additional Parmesan, crushed red pepper flakes, and lemon wedges as desired. Serve immediately while the sauce is glossy and warm.
