Save on Pinterest My roommateSarah used to make this on Wednesdays when we were both too broke for takeout but too tired for anything complicated. The way the garlic would hit the butter always stopped us in our tracks, no matter how chaotic our day had been. I've been making it ever since, and it still feels like giving yourself a proper hug after a long week.
Last winter my sister was visiting and I made a double batch thinking we would have leftovers for lunch. She proceeded to eat three helpings, declaring it better than any restaurant pasta she had in months. We ended up sitting at the table for hours, just talking and picking at the last bits of sauce-soaked noodles.
Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces: Cutting the chicken before cooking means every bite gets evenly seasoned and cooks faster
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the chicken generously since this simple sauce relies on well-seasoned meat
- 1/2 teaspoon dried Italian herbs optional: Dried oregano or basil works beautifully here if you have them on hand
- 350 g (12 oz) curly pasta such as fusilli or rotini: The curly shape catches all that garlic butter sauce in every little twist
- 1 cup frozen peas thawed: Frozen peas are actually sweeter and more consistent than fresh, plus they add this lovely pop of color
- 2 tablespoons olive oil: Use a neutral olive oil with a medium-high smoke point for searing the chicken properly
- 3 tablespoons unsalted butter: Unsalted lets you control the seasoning, and three tablespoons gives you that luxurious coating without overwhelming
- 4 garlic cloves minced: Fresh garlic is non-negotiable here, the jarred stuff just does not give you the same aromatic punch
- 1/4 teaspoon red pepper flakes optional: Just a whisper of heat that makes everything else sing a little louder
- 1/3 cup grated Parmesan cheese: Grab the wedge and grate it yourself, the pre-grated stuff does not melt into the sauce the same way
- Zest of 1 lemon and 2 tablespoons fresh lemon juice: Both the zest and juice are needed, the zest gives perfume while the juice provides brightness
- 2 tablespoons chopped fresh parsley: This is not just for looks, it adds a fresh herbal note that cuts through the butter
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook the pasta until al dente, then reserve 1/2 cup of the starchy cooking water before draining. This pasta water is liquid gold that will transform your butter into a silky sauce that actually clings to every curl of pasta.
- Season the chicken while waiting for water:
- Sprinkle the cut chicken pieces with salt, pepper, and Italian herbs if using, and let them sit at room temperature while the water heats. Room temperature meat cooks more evenly and sears better than cold straight from the fridge.
- Sear the chicken until golden:
- Heat olive oil in a large skillet over medium-high heat, add the chicken pieces, and cook for 5 to 7 minutes, turning occasionally until golden brown and cooked through. Do not crowd the pan or the chicken will steam instead of getting that beautiful caramelized exterior, and if your pan is small just work in batches.
- Build the aromatic butter sauce:
- Reduce the heat to medium, add butter to the same skillet, and once melted toss in the garlic and red pepper flakes, sautéing for just 1 to 2 minutes until fragrant but not browned. Watch the garlic closely because once it turns brown it becomes bitter and there is no coming back from that.
- Bring everything together:
- Add the peas and return the chicken to the skillet to warm through for about 1 minute, then add the cooked pasta, Parmesan, lemon zest, and lemon juice, tossing everything together and adding reserved pasta water a little at a time until the sauce lightly coats the pasta. The sauce should look glossy and cling to the noodles, not swim at the bottom of the pan.
- Finish with fresh herbs and final seasoning:
- Remove from heat and stir in the parsley, then taste and adjust with more salt and pepper as needed. This is your moment to make it perfect for you, some like it brighter with more lemon juice, others want more Parmesan or an extra pinch of salt.
Save on Pinterest This recipe has saved me on countless weeknights when I wanted something comforting but did not want to order takeout yet again. Something about the combination of tender chicken, sweet peas, and that buttery lemon sauce just makes everything feel like it will be okay.
Making It Your Own
For extra richness, stir in a splash of heavy cream with the pasta water to make the sauce even more luxurious and velvety. You can also substitute rotisserie chicken for a quicker weeknight version, just add it at the end to warm through instead of searing raw chicken.
Pasta Perfection
Curly pasta like fusilli or rotini is ideal because those ridges and spirals grab onto every drop of sauce, but you can use whole wheat or gluten-free pasta if preferred. Just remember that gluten-free pasta sometimes needs an extra tablespoon of pasta water to achieve the same silky consistency.
Serving Suggestions
This pasta pairs beautifully with a crisp white wine such as Pinot Grigio and a simple green salad dressed with vinaigrette to cut through the richness. I like to serve it with extra Parmesan at the table so everyone can add as much as they please, and some crusty bread never hurts for mopping up any remaining sauce.
- A light arugula salad with lemon vinaigrette balances the buttery pasta perfectly
- Keep the red pepper flakes on the table so spice lovers can adjust their own portion
- The flavors develop overnight, making it excellent for meal prep lunches
Save on Pinterest Serve immediately while the sauce is glossy and the cheese is still melting into all those little pasta curls. This is the kind of meal that makes weeknight cooking feel like something to look forward to rather than just another chore.
Recipe Questions & Answers
- → 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 same cooking instructions, adjusting time slightly if needed based on piece thickness.
- → What type of pasta works best?
Curly varieties like fusilli or rotini are ideal as they trap the garlic butter sauce well. However, penne, fettuccine, or spaghetti are excellent alternatives depending on your preference.
- → How do I prevent the chicken from drying out?
Cook chicken pieces over medium-high heat for 5-7 minutes, stirring occasionally. Don't overcrowd the skillet, and remove pieces once they're golden and cooked through. This prevents overcooking while maintaining moisture.
- → Can I make this ahead of time?
This dish is best served immediately after tossing. However, you can prep ingredients in advance: cook pasta and chicken separately, then combine when ready to eat. Store components in separate containers.
- → What can I substitute for Parmesan cheese?
Pecorino Romano offers a sharper flavor, while Grana Padano provides a milder alternative. Both melt beautifully into the sauce and create the desired creamy coating.
- → How much pasta water should I add?
Start with a few tablespoons and gradually increase until the sauce lightly coats the pasta. The starch in pasta water emulsifies with butter, creating a silky finish without excess liquid.