Garlic Butter Chicken Pasta | Printable Recipe Card PDF

Garlic Butter Chicken Pasta | Printable Recipe Card PDF | Quick Weeknight Dinner

Introduction

Looking for a comforting, restaurant-quality dish that comes together in under 30 minutes? Garlic Butter Chicken Pasta is your go-to solution for a quick and satisfying weeknight dinner. Packed with tender chicken, al dente pasta, and a rich, creamy garlic butter sauce, this dish delivers bold flavors without requiring hours in the kitchen. It’s the perfect balance of savory, buttery goodness with just the right amount of garlicky punch—ideal for busy families, solo cooks, or anyone craving something deliciously indulgent yet effortless. Whether you’re cooking for one or feeding a family of four, this recipe scales beautifully and can be customized to suit various dietary preferences. Plus, it pairs wonderfully with a crisp green salad or garlic bread for a complete meal.

The History

While there’s no definitive origin point for Garlic Butter Chicken Pasta, its roots lie in the culinary traditions of both Italian and French cuisine, where butter, garlic, and fresh herbs are foundational flavor builders. Dishes like poulet au beurre (French butter chicken) and Italian aglio e olio pastas have long celebrated the magic of simple ingredients elevated through technique. Over time, home cooks began combining these concepts—marrying sautéed chicken breast with buttery garlic sauces and tossing them over pasta—for a hearty, fusion-inspired meal. In recent years, thanks to food bloggers, viral TikTok recipes, and fast-casual dining trends, Garlic Butter Chicken Pasta has surged in popularity as a staple comfort dish across North America and beyond. Its evolution reflects modern cooking values: speed, flavor, and minimal cleanup—all wrapped into one irresistible plate.

Ingredients Breakdown

The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor:

Chicken Breast: Boneless, skinless chicken breasts are ideal for their lean texture and ability to absorb seasonings. You can substitute with thighs for a juicier result.
Pasta: Fettuccine or penne work best due to their ability to hold onto thick sauces, but spaghetti, linguine, or even gluten-free pasta can be used.
Butter: Unsalted butter forms the base of the sauce, providing richness and mouthfeel. For extra depth, consider using European-style cultured butter.
Garlic: Fresh minced garlic is non-negotiable—it brings aromatic intensity and warmth. Avoid pre-minced jarred versions when possible for superior taste.
Olive Oil: Used to sauté the chicken without burning the butter, olive oil adds a subtle fruitiness and helps achieve a golden sear.
Heavy Cream: Adds silkiness and balances the sharpness of garlic. Half-and-half or whole milk can be substituted, though the sauce will be less rich.
Grated Parmesan Cheese: Salty, nutty, and umami-rich, Parmesan thickens the sauce slightly and enhances overall savoriness.
Fresh Herbs: Parsley or basil add brightness and color at the end. Basil offers a sweeter note, while parsley provides a clean finish.
Seasonings: Salt, black pepper, onion powder, red pepper flakes (optional), and a pinch of paprika contribute complexity and a hint of heat.
Lemon Juice (Optional): A splash brightens the dish and cuts through the richness—perfect for balancing heavier elements.

Step-by-Step Recipe

Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.
Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, onion powder, and a pinch of paprika. Cut into bite-sized pieces for faster cooking and better sauce integration.
Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken in a single layer (work in batches if needed). Cook 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
Build the Sauce: In the same skillet, reduce heat to medium. Melt 3 tablespoons butter. Add minced garlic and sauté for 30–60 seconds until fragrant—do not let it burn. If using red pepper flakes, add them now.
Add Cream: Pour in heavy cream slowly, stirring constantly. Let it simmer gently for 2–3 minutes to reduce slightly and thicken.
Incorporate Cheese: Gradually whisk in grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
Combine Everything: Return cooked chicken to the skillet. Add drained pasta and toss everything together until well coated. Adjust seasoning with more salt or pepper as needed.
Finish and Serve: Stir in chopped fresh parsley and a squeeze of lemon juice if desired. Garnish with extra Parmesan and a sprinkle of red pepper flakes for presentation.

Tips

Don’t Overcook the Garlic: Burnt garlic turns bitter. Sauté just until golden and fragrant—about 30 seconds on medium heat.
Use Room-Temperature Cream: Cold cream can cause the sauce to seize or separate. Let it sit out for 10–15 minutes before adding.
Salt Your Pasta Water Well: It should taste like the sea. This ensures the pasta is seasoned from within.
Reserve Pasta Water: The starchy liquid helps bind the sauce to the noodles and improves texture.
Let Chicken Rest Before Cutting: If using whole breasts, let them rest 5 minutes after cooking before slicing to retain juices.
Double the Batch: This recipe reheats beautifully and makes excellent leftovers for lunch the next day.
Prep Ahead: Chop garlic, measure spices, and cut chicken in advance to streamline cooking during busy evenings.

Variations and Customizations

This versatile recipe welcomes endless adaptations:

Dairy-Free Version: Use vegan butter, coconut cream, and nutritional yeast instead of Parmesan.
Low-Carb/Keto Option: Substitute traditional pasta with zucchini noodles (zoodles), shirataki noodles, or spaghetti squash.
Vegetarian Twist: Omit chicken and add sautéed mushrooms, sun-dried tomatoes, spinach, or roasted bell peppers.
Seafood Swap: Replace chicken with shrimp or scallops for a luxurious Garlicky Butter Seafood Pasta.
Spicy Kick: Increase red pepper flakes or add a dash of hot sauce like Sriracha or Calabrian chili paste.
Creamy Tomato Fusion: Stir in ¼ cup marinara sauce or crushed tomatoes for a pink-hued rosé variation.
Herb Variations: Try tarragon, chives, or dill for different aromatic profiles.
Extra Veggies: Toss in peas, broccoli, asparagus, or artichoke hearts for added nutrition and color.

Health Considerations and Nutritional Value

A typical serving (approx. 1.5 cups) contains roughly:

Calories: 550–650 kcal
Protein: 30–35g (supports muscle repair and satiety)
Fat: 28–35g (mostly from butter and cream; includes saturated fat)
Carbohydrates: 45–55g (primarily from pasta)
Fiber: 2–4g (can increase by using whole wheat pasta)
Sodium: 700–900mg (moderate; can be reduced by limiting added salt and using low-sodium broth or cheese)

Nutritional Highlights:

Rich in high-quality protein from chicken, which supports fullness and metabolic health.
Contains calcium and vitamin A from dairy components.
Garlic offers anti-inflammatory and immune-supportive properties due to allicin content.
Healthy fats from olive oil and butter aid in nutrient absorption.

For Health-Conscious Eaters:

Opt for whole grain or legume-based pasta to boost fiber and lower glycemic impact.
Reduce butter by half and use Greek yogurt in place of some cream for a lighter version.
Increase vegetable content to improve micronutrient density and volume without excess calories.
Monitor portion sizes—this dish is rich, so smaller servings paired with salad can still satisfy.

Ingredients

2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into cubes
8 oz (225g) fettuccine or penne pasta
4 tbsp unsalted butter, divided
1 tbsp olive oil
4 cloves garlic, finely minced
1 cup (240ml) heavy cream
¾ cup (90g) freshly grated Parmesan cheese
¼ cup fresh parsley, chopped
½ tsp onion powder
½ tsp black pepper
1 tsp salt (or to taste)
¼ tsp red pepper flakes (optional)
Pinch of paprika
1 tbsp lemon juice (optional)
½ cup reserved pasta water

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup of pasta water. Keep warm.
Season chicken with salt, pepper, onion powder, paprika, and set aside.
In a large skillet over medium-high heat, combine olive oil and 1 tbsp butter. Add chicken in a single layer and cook 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
Reduce heat to medium. Melt 3 tbsp butter in the same pan. Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant.
Pour in heavy cream, stirring continuously. Simmer 2–3 minutes to thicken slightly.
Gradually stir in Parmesan cheese until melted and smooth. Add reserved pasta water as needed to adjust consistency.
Return chicken to the skillet. Add cooked pasta and toss to coat evenly. Cook 1–2 minutes to heat through.
Remove from heat. Stir in parsley and lemon juice. Taste and adjust seasoning.
Serve immediately with extra Parmesan and a garnish of fresh herbs.

FAQ

Can I make this ahead of time?
Yes! Cook the components separately and store in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to revive the sauce.

Can I freeze Garlic Butter Chicken Pasta?
Freezing is not recommended due to the dairy-based sauce, which may separate upon thawing. However, you can freeze the cooked chicken separately and prepare fresh pasta when ready to serve.

Why did my sauce break or curdle?
This usually happens if the heat is too high or cold ingredients are added abruptly. Always use room-temperature cream and maintain a gentle simmer.

What pasta works best?
Ribbons like fettuccine, pappardelle, or tagliatelle hold sauce well, but tubular shapes like penne or rigatoni also trap the creamy mixture effectively.

How do I make it gluten-free?
Use certified gluten-free pasta and ensure all other ingredients (especially seasonings) are GF-labeled. Cook according to package directions.

Can I use pre-cooked chicken?
Absolutely! Shredded rotisserie chicken works great. Warm it in the sauce for 2–3 minutes to infuse flavor.

Is this recipe safe during pregnancy?
Yes, as long as the chicken is fully cooked and pasteurized dairy products are used, it’s safe for expectant mothers.

Summary

Garlic Butter Chicken Pasta is a creamy, flavorful one-pan wonder that transforms simple ingredients into a gourmet-feeling dinner in under 30 minutes. Perfect for hectic nights, it satisfies cravings with minimal effort and maximum reward.

Download your free printable recipe card PDF below to keep this favorite handy in your kitchen!