Garlic Butter Chicken & Pea Pasta

The aroma of garlic melting into butter still pulls me back to my tiny first apartment kitchen, where I discovered that fancy restaurant flavors often come from the humblest ingredients. I was trying to impress someone who ended up not being worth impressing, but this pasta became worth keeping.

My youngest niece tried this last winter and announced it was better than her favorite restaurant version, then asked if I could teach her how to make the sauce that tasted like magic.

Ingredients

• 2 large boneless skinless chicken breasts cut into bite sized pieces: Cutting the chicken yourself means each piece gets coated in seasonings and cooks evenly
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: This is your foundation, do not be shy with it
• 1/2 teaspoon dried Italian herbs: Optional but adds that something something that makes people ask what you did differently
• 350 g (12 oz) curly pasta like fusilli or rotini: Those twists and curls are sauce catchers, which is exactly what you want here
• 1 cup frozen peas thawed: Frozen peas work perfectly and add sweet bursts that cut through the rich butter
• 2 tablespoons olive oil: Use this for the chicken, save the butter for the sauce
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning, and three tablespoons is the sweet spot for coating everything without drowning it
• 4 garlic cloves minced: Fresh garlic only, nothing jarred, because this is the star of the show
• 1/4 teaspoon red pepper flakes: Just a whisper of heat that wakes up the butter without making it spicy
• 1/3 cup grated Parmesan cheese: Freshly grated makes a huge difference in how it melts into the sauce
• Zest of 1 lemon and 2 tablespoons fresh lemon juice: Brightens everything up and keeps the butter from feeling too heavy
• 2 tablespoons chopped fresh parsley: Brings color and a fresh finish to each bowl

Instructions

Get your pasta water going first:

Drop that curly pasta into salted boiling water and cook it until it is al dente, then scoop out and save 1/2 cup of the starchy cooking water before draining

Season the chicken while you wait:

Sprinkle your cut up chicken pieces with salt, pepper, and Italian herbs, tossing them around so every piece gets coated

Sear the chicken until golden:

Heat olive oil in a large skillet over medium high heat, add the chicken pieces, and let them cook for 5 to 7 minutes, turning them until they are golden brown and cooked through, then move them to a plate

Build the buttery garlic base:

Turn the heat down to medium, melt the butter in the same skillet, then add garlic and red pepper flakes, sauteing for 1 to 2 minutes until your kitchen smells incredible but the garlic has not browned

Bring everything together:

Toss in the peas, return the chicken to the skillet, and stir for about a minute until everything is warm again

Create the sauce:

Add the cooked pasta, Parmesan, lemon zest, and lemon juice to the skillet, tossing everything together and adding that reserved pasta water a little at a time until the sauce lightly coats each noodle

Finish with freshness:

Remove from heat, stir in the parsley, taste the sauce, and adjust with more salt or pepper if needed

Serve it up while it is hot:

Plate it immediately and if you are feeling fancy, scatter extra Parmesan and parsley on top

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This recipe has become my go to when friends need cheering up or when Tuesday night feels like it needs a little extra love.

Make It Your Own

One night I added a splash of heavy cream with the pasta water because I wanted something extra decadent, and now I can not decide which version I prefer. The cream makes the sauce silkier and turns this into the kind of meal that feels like a hug on a plate.

Shortcuts That Actually Work

On those nights when cooking chicken feels like too much work, a rotisserie chicken from the grocery store saves the day without sacrificing flavor. Just shred it and toss it in during the final minutes so it warms through in that garlic butter.

Perfect Pairings

A crisp glass of white wine cuts through the butter perfectly. I keep it simple with Pinot Grigio when I remember to pick some up.

• Grill some bread to soak up extra sauce
• A simple green salad with vinaigrette balances the richness
• Leftovers reheat beautifully for lunch the next day

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Somehow this pasta manages to taste like it took all day, even though it comes together in the time it takes to boil water and cook some chicken.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any curly or short pasta works well here. Fusilli, rotini, penne, or even bow ties would all be great choices. The curly shapes help hold the sauce better than smooth varieties.

→ Is this dish freezer-friendly?

It's best enjoyed fresh, but you can freeze leftovers for up to 2 months. The pasta may absorb some sauce when reheating, so add a splash of cream or pasta water to restore creaminess.

→ Can I make this with rotisserie chicken?

Absolutely. Use about 2-3 cups of shredded rotisserie chicken and add it during step 5 when you add the peas. This reduces cooking time to about 20 minutes total.

→ How do I prevent the garlic from burning?

Keep the heat at medium and stir constantly. The garlic should become fragrant and pale golden, not brown or dark. If it starts browning too quickly, remove the pan from heat temporarily.

→ What can I serve with this pasta?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or crusty Italian bread complements the buttery sauce. For wine, a Pinot Grigio or Sauvignon Blanc pairs beautifully.

→ Can I make this dairy-free?

Substitute the butter with olive oil or vegan butter, and use nutritional yeast or vegan Parmesan alternative. The sauce will still be flavorful, though slightly less creamy.