Garlic Butter Chicken & Pea Pasta

The garlic hitting warm butter fills the whole kitchen with this incredible aroma that makes everyone stop what they're doing and wander toward the stove. My youngest actually started hovering around with a fork in hand, asking 'is it ready yet' every thirty seconds. This pasta has become that kind of dinner—the one where plates get scraped clean and someone inevitably asks when we're having it again.

I first made this on a Tuesday evening when I'd completely forgotten to plan dinner. The chicken was already thawed, there was a bag of peas in the freezer, and half a box of pasta in the pantry. Twenty minutes later, we were sitting down to something that tasted way more thoughtful than my last-minute scramble actually was.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting these into bite-sized pieces helps them cook evenly and lets every forkful get some chicken
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the chicken generously because the pasta absorbs a lot of flavor
• 1/2 teaspoon dried Italian herbs: Totally optional but adds a nice background note that makes it feel more special
• 350 g curly pasta: Fusilli and rotini catch the sauce in all those curves—much better than smooth spaghetti here
• 1 cup frozen peas: They add sweetness and color that balances the rich garlic butter
• 2 tablespoons olive oil: Use this to get a nice golden sear on the chicken pieces
• 3 tablespoons unsalted butter: The foundation of that sauce everyone will be fighting over
• 4 garlic cloves: Do not skimp here—freshly minced garlic makes this dish sing
• 1/4 teaspoon red pepper flakes: Adds just a whisper of heat that wakes up the whole dish
• 1/3 cup grated Parmesan cheese: Salty and nutty, it pulls everything together
• Zest and juice of 1 lemon: The zest is crucial for brightness while the juice adds necessary acidity
• 2 tablespoons fresh parsley: Makes the final dish look beautiful and adds fresh flavor

Instructions

Get the pasta going first:

Drop that curly pasta into salted boiling water and cook until it's perfectly al dente. Scoop out and reserve 1/2 cup of the starchy cooking water before draining—that liquid gold will help your sauce come together later.

Season the chicken while you wait:

Sprinkle the bite-sized chicken pieces with salt, pepper, and Italian herbs. Letting them sit for a few minutes while the water comes to a boil helps the seasoning actually penetrate the meat.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers slightly. Add chicken in a single layer and let it develop a golden crust, about 5 to 7 minutes, turning occasionally. Move cooked chicken to a plate and don't wipe out the pan—those browned bits are flavor.

Build the garlic butter base:

Turn the heat down to medium and drop the butter into the same skillet. Once it foams, add the minced garlic and red pepper flakes. Let them sizzle gently for 1 to 2 minutes until the garlic smells incredible but hasn't turned brown or bitter.

Bring it all together:

Toss in the peas and return the chicken to the pan. Give everything a quick stir to warm through, about a minute. Add the cooked pasta, Parmesan, lemon zest, and juice. Toss vigorously, adding that reserved pasta water a splash at a time until the sauce clings to every curl of pasta.

Finish with fresh touches:

Pull the pan off the heat and fold in the parsley. Taste a piece of pasta and adjust salt or pepper if needed. You want each bite to be savory, bright, and rich all at once.

Save Pin

My friend Sarah was over when I first served this, and she literally asked for the recipe before she'd even finished her first helping. She told me later that her husband asked for it twice that same week.

Making It Your Own

I've added a splash of heavy cream to the sauce when I wanted something more indulgent, and it transforms the dish into restaurant-worthy comfort food. Rotisserie chicken works beautifully here if you're short on time—just skip the searing step and toss it in when you add the pasta.

Pasta Perfection

Curly pasta really is the MVP here because the sauce clings to every twist and turn. I've tried it with penne and it was fine, but something about fusilli or rotini catching all that garlic butter makes each bite more satisfying.

Timing Wins

The smartest thing about this recipe is how the pasta and chicken cook simultaneously. By the time the pasta water boils and the pasta cooks, you've already seared the chicken and built the sauce. No waiting around, no complicated sequences—just efficient, delicious cooking.

• Mise en place everything before you start so you're not scrambling while garlic cooks
• Keep a close eye on that garlic—it burns fast and tastes bitter if it gets too dark
• Have your measuring spoons and lemon ready before the butter hits the pan

Save Pin

This is one of those recipes I keep in my back pocket for nights when I want something comforting but don't want to spend forever in the kitchen. Simple enough for a Tuesday, special enough for company.

Recipe FAQs

→ Can I use fresh chicken instead of frozen?

Yes, fresh chicken works perfectly. Use 2 large boneless, skinless chicken breasts cut into bite-sized pieces. The cooking time remains the same at 5-7 minutes until golden and cooked through.

→ How do I know when the chicken is fully cooked?

The chicken is done when it's golden brown on the outside and no longer pink inside. You can also check by cutting the largest piece in half—it should be opaque throughout. Internal temperature should reach 165°F (74°C).

→ What if I don't have curly pasta?

Any pasta shape works well with this sauce. Penne, linguine, fettuccine, or spaghetti all pair beautifully with the garlic butter coating. Choose based on your preference for texture and sauce cling.

→ Can I make this ahead of time?

This dish is best served immediately after preparation. However, you can cook the chicken and sauce components separately, then combine with pasta just before serving. Store components in the refrigerator for up to 2 days.

→ How do I prevent the sauce from being too heavy?

Use the reserved pasta water to adjust the sauce consistency. Add it gradually while tossing—it creates a light coating without excess cream. The pasta water's starch helps bind the sauce naturally.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the lemon and garlic flavors beautifully. The acidity cuts through the richness of the butter sauce perfectly.