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Garlic Butter Chicken Pasta

Garlic butter chicken pasta tossed with spaghetti in a buttery garlic sauce that clings to every strand. Golden chicken strips, Parmesan curls, and fresh parsley make this easy pasta dinner a fast weeknight staple.
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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
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.75 tsp Italian seasoning To taste.
  • 3 tbsp olive oil
Pasta and sauce
  • 12 oz spaghetti Cooked and reserve 1 cup pasta water.
  • 6 tbsp butter
  • 8 garlic Minced; use about 8 cloves.
  • 0.25 tsp red pepper flakes
  • 2 tbsp lemon juice
  • 0.5 cup Parmesan cheese Freshly grated.
  • 1 Fresh parsley Chopped, for garnish.
  • 1 cup pasta water Reserved; add a splash at a time to coat.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 4-5 minutes per side until golden and cooked through, and remove to a plate.
Make the garlic butter sauce
  1. Melt the butter in the same skillet over medium heat until it foams lightly. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until the garlic is fragrant and golden at the edges.
  2. Stir in the lemon juice and toss the cooked spaghetti in the garlic butter sauce. Add the reserved pasta water a splash at a time, tossing until the sauce coats all the pasta and looks glossy.
Finish and serve
  1. Add the seared chicken strips on top and toss lightly or layer them over the pasta so they stay visible. Sprinkle the Parmesan cheese and fresh parsley generously over everything.
  2. Serve immediately while the spaghetti is glossy and the chicken stays hot.

Notes

Pro tip: reserve the pasta water and add it gradually—start with a splash, toss, then add more only until the sauce turns silky and clings to the spaghetti. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or butter so the sauce loosens. Freezing is not recommended due to texture changes in the butter sauce. For a lighter option, use half the butter (3 tbsp) and replace the rest with extra olive oil while keeping Parmesan for flavor.