Save The best comfort food often comes from the busiest weeknights when you need something satisfying but don't want to spend hours at the stove. This pasta became my go-to after stumbling home late from work, hungry and tired, only to discover that a few simple ingredients could create something remarkably special. The way the garlic butter clings to each curly pasta forkful makes every bite feel indulgent without being heavy.
My sister-in-law first made this for us during a chaotic family reunion, feeding eight hungry people with what seemed like effortless grace. Watching her toss everything together while catching up on family gossip made me realize that good cooking doesn't need to be complicated to bring people together. Now whenever I make it, I think of her laugh echoing through the kitchen.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces before cooking helps them cook evenly and absorb more seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of flavor, but taste as you go since chicken breasts vary in size
- 1/2 teaspoon dried Italian herbs: Optional but adds a nice background note, or use dried oregano if that is what you have
- 350 g curly pasta: Fusilli or rotini work best because the curves catch the garlic butter sauce in every little crevice
- 1 cup frozen peas: Thaw them under cool running water for a minute so they do not cool down your hot pasta
- 2 tablespoons olive oil: Use this for cooking the chicken since butter would burn at the higher heat needed
- 3 tablespoons unsalted butter: Unsalted lets you control the final seasoning, and real butter beats anything artificial
- 4 garlic cloves: Freshly minced releases more oils and flavor than pre-minced garlic from a jar
- 1/4 teaspoon red pepper flakes: Just a whisper of heat that makes everything else taste brighter, not spicy
- 1/3 cup grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff in the tub
- Zest and juice of 1 lemon: The zest adds perfume while the juice cuts through the butter
- 2 tablespoons fresh parsley: Adds color and fresh flavor that balances the rich sauce
Instructions
- Cook the pasta:
- Boil it in salted water until al dente, then scoop out 1/2 cup of the starchy cooking water before draining. This liquid gold helps the sauce cling to every curve of pasta later.
- Season the chicken:
- Sprinkle the pieces with salt, pepper, and Italian herbs, letting them sit while you heat the oil.
- Sear the chicken:
- Cook in hot olive oil over medium-high heat, turning occasionally, until golden on all sides. Do not crowd the pan or the pieces will steam instead of getting that nice brown crust.
- Build the garlic butter base:
- Lower the heat and melt butter in the same pan, then add garlic and red pepper flakes. Watch closely because garlic turns bitter the moment it browns.
- Combine everything:
- Return chicken and add peas, then toss in the cooked pasta with Parmesan, lemon zest, and juice. Use that reserved pasta water to create a silky sauce that coats each bite.
Save This recipe saved me during my first year of teaching when meal prep felt overwhelming and takeout was tempting me too often. Something about twirling pasta on a fork while unwinding from a long day just hits different, and the leftovers pack perfectly for lunch the next day.
Making It Your Own
Sometimes I swap in spinach or asparagus for the peas, depending on what is wilting in my crisper drawer. A splash of heavy cream makes it feel more decadent for date night, though the original version is plenty satisfying on its own. Rotisserie chicken works beautifully when you are truly pressed for time.
Perfecting the Sauce
The key is adding that pasta water gradually until the sauce just coats the noodles. Too little and everything feels separate, too much and you end up with soup. I aim for a glossy sheen that clings to each forkful without drowning it.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the butter and brightens the whole meal. Simple green salad with vinaigrette on the side keeps the plate from feeling too heavy.
- Extra Parmesan at the table is never a bad idea
- Crusty bread for sopping up any extra sauce
- Keep red pepper flakes on hand for heat lovers
Save This is the kind of meal that makes you feel like a competent cook even when you are exhausted. Simple ingredients, big rewards, and a kitchen that smells like garlic butter triumph.
Recipe FAQs
- → Can I use fresh chicken instead of boneless breasts?
Yes, you can use bone-in thighs or breasts, but adjust cooking time accordingly. Thighs typically require 8-10 minutes to cook through and offer richer flavor. Dice them into similar-sized pieces for even cooking.
- → How do I prevent the chicken from drying out?
Cut chicken into uniform bite-sized pieces so they cook evenly and quickly. Don't overcook—remove from heat once the internal temperature reaches 165°F (74°C) and the exterior is golden. The residual heat will continue cooking while you assemble the dish.
- → What if I don't have fresh parsley on hand?
Fresh basil, chives, or fresh dill work wonderfully as substitutes. Alternatively, use 1 teaspoon of dried Italian herbs, though fresh herbs provide superior flavor and brightness to the finished dish.
- → Can I make this ahead or reheat leftovers?
Yes, this dish keeps well in an airtight container for up to 3 days in the refrigerator. Reheat gently over low heat with a splash of pasta water or chicken broth to restore the silky sauce consistency. Avoid high heat, which can make the sauce break.
- → What's the best way to add pasta water to get the right sauce consistency?
Add reserved pasta water gradually—about 2-3 tablespoons at a time—while tossing the pasta. The starch in the water helps the sauce cling to the noodles. Stop adding water once the sauce lightly coats the pasta without pooling at the bottom of the skillet.
- → Does this pair well with specific wines or side dishes?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the bright lemon and garlic flavors beautifully. Serve alongside a simple green salad, roasted vegetables, or garlic bread to round out the meal.