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Garlic Butter Chicken Pasta

Garlic butter chicken pasta with spaghetti tossed in a glossy garlic-butter sauce, finished with golden chicken strips. Ready for a weeknight pasta dinner, with Parmesan curls and chopped parsley for bright, savory flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts, cut into strips
seasonings
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
pasta
  • 12 oz spaghetti, cooked (reserve 1 cup pasta water)
olive oil
  • 3 tbsp olive oil
butter
  • 6 tbsp butter
garlic and spices
  • 8 cloves garlic, minced
  • 0.25 tsp red pepper flakes
lemon
  • 2 tbsp fresh lemon juice
parmesan
  • 0.5 cup Parmesan cheese, freshly grated
garnish
  • Fresh parsley, chopped, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through, then remove and set aside.
Make the garlic butter sauce
  1. Melt the butter in the same skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant and the edges of the garlic turn golden.
Toss pasta and finish
  1. Stir in the lemon juice, then add the cooked spaghetti and toss to coat. Add reserved pasta water a splash at a time, tossing until the sauce clings and turns glossy on every strand.
  2. Return the seared chicken strips to the skillet and toss just to warm them through. Top with Parmesan and fresh parsley, scattering generously so they sit on the strands and chicken.
  3. Serve immediately while the pasta is glossy and the chicken is hot. Finish with any remaining parsley if desired for a fresh green contrast.

Notes

For the silkiest coating, keep adding reserved pasta water in small splashes until the sauce looks shiny rather than greasy—then stop so it doesn’t thin out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of water or broth to loosen the sauce. Freezing isn’t recommended as the buttery sauce can separate. If you want a lighter version, use 2% milk or olive-oil-based spread for part of the butter, keeping the garlic technique the same.