Pin My daughter walked into the kitchen one evening and announced she wanted "the twirly pasta with the green things." She meant peas, and I knew exactly what she was craving. I had thrown together this garlic butter chicken pasta on a weeknight when the fridge was looking sparse, and somehow it became her favorite. The smell of butter and garlic hitting the hot pan still makes her appear in the doorway, hopeful. Its amazing how the simplest combinations can become the meals your family asks for by name.
I made this for a friend who had just brought her newborn home, and she texted me later that night saying it was the first meal shed eaten with both hands in a week. She reheated the leftovers straight from the fridge the next day and said they were just as good. Thats when I realized this wasnt just easy, it was reliable in the way that matters most when life gets chaotic.
Ingredients
- Boneless skinless chicken breasts: I cut them into smaller pieces than I think I should because they cook faster and every bite gets more sauce.
- Curly pasta: Fusilli or rotini grab onto the garlic butter in a way that smooth pasta just cant, and kids love the shape.
- Frozen peas: Thaw them while the pasta cooks or toss them in frozen, they warm up instantly in the buttery skillet.
- Unsalted butter: This is where the richness lives, and using unsalted lets you control the seasoning without it getting too salty.
- Garlic cloves: Mince them finely so they melt into the butter instead of sitting in chunky bits, it makes the whole dish fragrant.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind, I promise its worth the extra step.
- Lemon zest and juice: The zest adds perfume, the juice cuts through the butter and keeps everything tasting bright instead of heavy.
- Fresh parsley: I used to skip this, but stirring it in at the end makes the whole dish look and taste more alive.
Instructions
- Boil the pasta:
- Cook the curly pasta in well salted water until its just al dente, with a tiny bit of chew left. Before draining, scoop out half a cup of the starchy pasta water and set it aside, youll need it to bring the sauce together.
- Season and sear the chicken:
- While the pasta bubbles away, toss the chicken pieces with salt, pepper, and Italian herbs if youre using them. Heat olive oil in a large skillet over medium high heat and cook the chicken, turning occasionally, until golden and cooked through, about five to seven minutes.
- Build the garlic butter base:
- Remove the chicken to a plate, lower the heat to medium, and add the butter to the same skillet. Once its melted and foamy, add the minced garlic and red pepper flakes, stirring constantly for a minute or two until the garlic smells nutty but hasnt browned.
- Bring it all together:
- Toss in the peas and the cooked chicken, letting everything warm through for about a minute. Add the drained pasta, Parmesan, lemon zest, and lemon juice, then toss it all together, adding splashes of reserved pasta water until the sauce clings to every piece of pasta without pooling at the bottom.
- Finish and serve:
- Pull the skillet off the heat, stir in the fresh parsley, and taste for salt and pepper. Serve it right away with extra Parmesan and parsley on top if you want to make it look a little fancy.
Pin One night my son, who usually picks at anything green, cleaned his plate and asked if we could have this "every Wednesday." It became our unofficial midweek tradition for a while. I loved that it wasnt about a special occasion, just a reliable meal that made a regular Tuesday feel a little less ordinary.
How to Store and Reheat Leftovers
I store leftovers in an airtight container in the fridge for up to three days. The pasta soaks up some of the sauce as it sits, so when I reheat it in the microwave or on the stovetop, I add a splash of water or chicken broth to loosen everything back up. It tastes just as good the next day, sometimes even better because the garlic flavor has had time to settle into every bite.
Easy Swaps and Variations
If Im short on time, I use rotisserie chicken torn into pieces and just toss it in with the peas to warm through, skipping the whole browning step. You can swap the peas for spinach, broccoli florets, or even cherry tomatoes if thats what you have on hand. For a creamier version, stir in a few tablespoons of heavy cream with the pasta water, though I rarely bother because the butter and Parmesan already make it feel indulgent.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon vinaigrette and some crusty bread for mopping up any garlic butter left on the plate. It pairs beautifully with a crisp white wine like Pinot Grigio, though on weeknights we often just have it with sparkling water and lemon. If Im feeling fancy, I top each bowl with extra Parmesan, a little more parsley, and a crack of black pepper.
- Add a handful of arugula right before serving for peppery bite.
- Sprinkle toasted pine nuts or slivered almonds on top for crunch.
- Serve with garlic bread or a warm baguette to soak up every drop of sauce.
Pin This is the kind of recipe I turn to when I want something comforting without a lot of fuss, and it never lets me down. I hope it becomes one of those meals your family asks for by name, too.
Recipe Questions
- → Can I use fresh chicken instead of frozen?
Yes, fresh boneless, skinless chicken breasts work perfectly. Cut them into bite-sized pieces and follow the cooking instructions. Fresh chicken may cook slightly faster, so watch for golden color and cooked-through texture.
- → What if I don't have curly pasta?
Any medium-shaped pasta works well—penne, rigatoni, or spaghetti all pair nicely with this sauce. Avoid very thin pasta as the sauce coats better on heartier shapes.
- → How do I make this creamier?
Stir in a splash of heavy cream or half-and-half along with the pasta water when combining ingredients. This adds richness without overwhelming the fresh lemon flavor.
- → Can I prepare this ahead?
The chicken can be seasoned and cut up to 4 hours ahead. Cook the pasta fresh just before serving, as it's best enjoyed immediately. You can store leftovers refrigerated for up to 3 days and reheat gently with extra pasta water.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the lemon and garlic flavors beautifully. The acidity cuts through the richness of the butter sauce and enhances the overall meal.
- → Is this gluten-free?
Standard pasta contains wheat, but you can easily substitute with gluten-free pasta following package directions for cooking time. Check all ingredients for potential allergens if needed.