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Garlic Butter Chicken Pasta

Garlic butter chicken pasta with spaghetti tossed in a rich butter-garlic sauce, golden chicken strips, and bright lemon juice. Toss in a splash of reserved pasta water for a glossy coating on every strand, then finish with Parmesan and parsley.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Italian seasoning To taste.
  • 3 tbsp olive oil Use for searing the chicken.
Garlic Butter Sauce & Pasta
  • 6 tbsp butter For the sauce.
  • 8 cloves garlic Minced.
  • 0.25 tsp red pepper flakes For heat.
  • 12 oz spaghetti Cooked; reserve 1 cup pasta water.
  • 2 tbsp fresh lemon juice For brightness.
  • cup pasta water Reserve 1 cup; add a splash at a time.
  • 0.5 cup Parmesan cheese Freshly grated.
  • Fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan

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 until golden and cooked through, 4-5 minutes per side, then remove to a plate.
Make the garlic butter
  1. Melt butter in the same skillet over medium heat. Add minced garlic and red pepper flakes and cook 1-2 minutes until fragrant with golden edges.
Toss the pasta
  1. Add fresh lemon juice to the skillet and toss in the cooked spaghetti. Add reserved pasta water a splash at a time, tossing until the pasta is evenly coated and glossy.
Finish & serve
  1. Top the pasta with the seared chicken strips. Sprinkle Parmesan and fresh parsley generously over the top and serve immediately.

Notes

Pro tip: reserve 1 cup pasta water and add it gradually until the sauce clings to the spaghetti like a light glaze. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water. Freezing isn’t recommended because the butter sauce can break. For a lighter option, use half the butter and replace with olive oil (taste will be slightly less rich).