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Delicious Garlic Butter Chicken Pasta served in a bowl with fresh herbs.

Garlic Butter Chicken Pasta

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This Garlic Butter Chicken Pasta is the epitome of comfort food, featuring tender chicken and al dente spaghetti tossed in a rich garlic butter sauce, finished with parmesan and a hint of crushed red pepper for a delightful kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 870
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound thinly sliced chicken breasts Thin slices cook quickly and stay tender.
  • 1/4 teaspoon salt For seasoning the chicken.
  • 1/4 teaspoon black pepper Adds a mild peppery note to the chicken.
  • 1 teaspoon chicken bouillon Boosts savory depth and umami.
  • 1 teaspoon garlic powder Enhances garlic flavor without extra moisture.
  • 1/2 teaspoon paprika Gives color and a mild smoky sweetness.
  • 1/2 teaspoon thyme A subtle herbal note that pairs well with chicken.
  • 3 Tablespoons olive oil For searing the chicken and adding richness.
For the Pasta and Sauce
  • 16 ounces spaghetti Provides a sturdy base to carry the sauce.
  • 5 Tablespoons butter Creates the buttery garlic sauce and sheen.
  • 8 cloves garlic, peeled and minced Fresh garlic for bright, aromatic flavor.
  • 1/2 teaspoon crushed pepper flakes For a gentle spicy lift.
  • 1/4 teaspoon black pepper Added to the sauce for seasoning.
  • 2/3 cup freshly grated parmesan Saltiness and nutty richness to finish the pasta.
  • Salt as needed Salt as needed To taste, especially when adjusting final seasoning.
  • Fresh minced parsley optional Fresh minced parsley for garnish Adds freshness and color.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, reserving 1/2 cup of the pasta cooking water before you drain.
  2. In a bowl, combine the sliced chicken with salt, black pepper, chicken bouillon, garlic powder, paprika, and thyme. Toss well to coat.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 3 to 4 minutes per side.
  2. Transfer cooked chicken to a plate and keep warm.
  3. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and crushed pepper flakes. Sauté until fragrant, about 1 to 2 minutes.
  4. Add the drained spaghetti to the skillet, sprinkle in black pepper, and add parmesan. Toss, adding reserved pasta water gradually until desired sauce consistency is achieved.
  5. Return the seared chicken to the skillet, toss gently, and heat through for another minute to meld flavors.
  6. Divide among plates and garnish with extra parmesan and parsley if desired. Adjust salt to taste.

Nutrition

Serving: 1gCalories: 870kcalCarbohydrates: 100gProtein: 50gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 4gSugar: 2g

Notes

Thinly sliced chicken cooks faster and stays tender. Reserve extra pasta water for a looser sauce. Store leftovers in the refrigerator for up to 3 days; reheat gently in a skillet with water to restore consistency.

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