Ever had one of those days where you just want something warm, cozy, and seriously delicious without spending hours in the kitchen? Yeah, same. That’s where this garlic chicken pasta comes in—like a flavor hug in a bowl. It’s quick, it’s easy, and honestly, it smells so good while it’s cooking that you’ll probably start dreaming about leftovers before you even sit down to eat.
Why This Recipe Works
Let’s be real—sometimes you need dinner to be fast. Like, “I haven’t started cooking and people are showing up in 20 minutes” fast. This recipe gets it. With just a handful of ingredients and under 20 minutes, you’ve got a meal that tastes like you put way more effort into it than you actually did. The garlic butter sauce? Absolute magic. It clings to the pasta, coats the chicken, and makes you want to lick the plate. (No judgment here.)
What You’ll Need
For the Chicken:
- 1 pound boneless, skinless chicken breasts (about 2 large ones)
- 2 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1½ teaspoons dried parsley
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For the Pasta & Garlic Butter Sauce:
- 8 ounces spaghetti
- ½ cup salted butter
- 6 cloves garlic, minced (yes, 6. Go big or go home.)
- ½ cup freshly grated parmesan cheese (divided)
- 1 tablespoon fresh parsley, diced (optional, but it adds a nice pop of color and freshness)
How to Make It
Step 1
First, bring a big pot of salted water to a boil. Toss in the spaghetti and cook it until it’s al dente—just the way you like it. Before you drain it, make sure to save about a cup of that starchy pasta water. You’ll thank yourself later when the sauce comes together like a dream.
Step 2
While the pasta’s doing its thing, let’s prep the chicken. In a bowl, mix together the olive oil, garlic powder, dried parsley, salt, and pepper. Slice each chicken breast in half horizontally so you’ve got four thinner cutlets. That way, they cook faster and soak up more flavor. Add them to the marinade and let them hang out for a few minutes.
Step 3
Heat a big skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side, until golden and cooked through. Once it’s done, take it out, let it rest for a minute, then slice it into thin strips. Set it aside.
Step 4
Now for the star of the show: the garlic butter sauce. In the same skillet (because flavor, baby), melt the butter over medium-low heat. Add the minced garlic and let it sizzle for about 2 minutes—just until it’s super fragrant. Don’t let it burn, though. Burnt garlic = sad face.
Step 5
Scoop out about half of that gorgeous garlic butter and set it aside in a small bowl. We’re gonna use it later to drizzle over the top. Trust me, it’s worth it.
Step 6
Add the cooked spaghetti to the skillet with the remaining garlic butter. Toss it well so every strand gets coated. Stir in ¼ cup of the parmesan cheese, then start adding the starchy pasta water—about ⅓ cup at first. Keep tossing. If it looks too thick, add a little more water. You want it saucy but not soupy.
Step 7
Now, add the sliced chicken back into the pan or lay it on top. Pour that reserved garlic butter over everything. Sprinkle on the rest of the parmesan, some fresh parsley, and maybe a little extra black pepper if you’re feeling fancy.
What to Serve With It
This dish is solid on its own, but if you want to round out the meal, try a simple green salad or some garlic bread. Roasted veggies work great too—broccoli, asparagus, or zucchini all play nice with the flavors here. Or hey, just eat it straight from the pan. No rules.
Pro Tips & Swaps
Air-chilled chicken breasts are a game-changer—they stay juicy and tender. But if you’ve got chicken tenders or thighs, those work too. Just adjust the cooking time so they don’t dry out.
Want a little tang? Someone once asked about adding capers. Could be interesting—toss them in when you sauté the garlic. Or go wild with a squeeze of lemon juice at the end. Fresh herbs like basil or thyme can shake things up too.
And if you’re dairy-free? Try a plant-based butter and skip the parmesan or use a good vegan alternative. It won’t be exactly the same, but it’ll still hit the spot.
Nutrition Info (Just So You Know)
Per serving (assuming 6 servings): about 450 calories, 24.7g fat, 31.1g carbs, 24.7g protein, and 1.4g fiber. Not bad for something that tastes this indulgent, right?
Final Thoughts
This garlic chicken pasta? It’s become a go-to for busy nights, last-minute dinners, and moments when you just need comfort food that actually feels special. People rave about it—check the comments. “So so so yummy!” one person said. Another called it “a quick, smell-amazing dish for unexpected company.” Honestly, that’s the vibe.
It’s not fussy. It’s not complicated. But it’s definitely delicious. And sometimes, that’s exactly what you need.
Garlic Chicken Pasta Recipe
Description
A delicious and easy one-pan garlic chicken pasta recipe that combines tender sautéed chicken, al dente spaghetti, and a rich garlic butter sauce with Parmesan. Perfect for weeknight dinners, this dish is creamy, flavorful, and loved by the whole family.
Ingredients
Chicken
Pasta and Garlic Butter Sauce
Instructions
-
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/3 cup of starchy cooking water before draining. -
Season the Chicken
While the pasta is cooking, season the chicken breasts with parsley, garlic powder, salt, and black pepper. -
Sauté the Chicken
Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). -
Rest the Chicken
Remove the chicken from the skillet and cover with aluminum foil to keep warm. -
Make the Garlic Butter Sauce
In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until fragrant (do not let it burn). -
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet and toss to coat in the garlic butter. Stir in 1/4 cup of the Parmesan cheese. -
Adjust Consistency
Add 1/3 cup of the starchy cooking water to the pasta, tossing to create a creamy sauce. Add more water, a tablespoon at a time, if needed to reach desired consistency. -
Serve with Chicken
Slice the chicken into thin strips and place on top of the pasta or serve alongside. Garnish with remaining Parmesan and fresh parsley if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 95mg32%
- Sodium 720mg30%
- Potassium 540mg16%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 28g57%
- Calcium 180 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Butter tip: Some users found the recipe oily with 1/2 cup butter. For a lighter version, try reducing to 1/4 cup.
- Add-ins: Try sun-dried tomatoes, capers, or red pepper flakes for extra flavor.
- Chicken alternatives: Chicken tenders or thighs work well too.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.
