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Garlic butter chicken pasta in a large skillet with sliced chicken breast, spaghetti, and Parmesan cheese garnished with fresh parsley

Garlic Butter Chicken Pasta

Spaghetti tossed in a rich, garlicky butter sauce topped with juicy seared chicken breasts and fresh Parmesan. A family-friendly weeknight dinner that comes together in about 20 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts thinly sliced, about 2 medium breasts cut horizontally in half
  • 1/4 tsp salt for the chicken
  • 1/4 tsp black pepper for the chicken
  • 1 tsp chicken bouillon
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 3 tbsp olive oil divided
  • 16 oz spaghetti
  • 5 tbsp unsalted butter high-quality recommended
  • 8 garlic cloves peeled and minced
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp black pepper for the sauce
  • 3/4 cup freshly grated Parmesan cheese plus more for serving
  • salt to taste
  • 1 tbsp fresh parsley minced, optional garnish

Equipment

  • Large pot
  • Large skillet
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente, about 8 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside.
  2. Pat chicken dry. Season both sides with salt, pepper, bouillon, garlic powder, paprika, and thyme. Rub 1 tablespoon of olive oil over both sides.
  3. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and internal temperature reaches 165 degrees F. Transfer to a plate and cover with foil.
  4. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and red pepper flakes. Stir constantly for 60 seconds until fragrant. Add black pepper and half the reserved pasta water. Simmer briefly.
  5. Add drained spaghetti and toss with tongs to coat. Add Parmesan and toss again until melted and sauce is silky. Add more pasta water as needed to loosen the sauce. Taste and adjust salt.
  6. Slice the rested chicken and serve over the pasta. Top with extra Parmesan and fresh parsley. Serve immediately.

Notes

Reserve pasta water before draining. Bring chicken to room temperature 30 minutes before cooking for even searing. Watch garlic closely and stir constantly to prevent burning. Use freshly grated Parmesan for the smoothest sauce. Reheat leftovers on the stovetop with a splash of water. Stores in the fridge for up to 3 days.