Garlic Butter Chicken & Pea Pasta (Print Version)

Tender chicken pieces and peas in a silky garlic butter sauce with al dente pasta. Simple, satisfying comfort food for any weeknight.

# What to Use:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs

→ Pasta & Vegetables

05 - 12 ounces curly pasta (fusilli or rotini)
06 - 1 cup frozen peas, thawed
07 - 2 tablespoons olive oil

→ Garlic Butter Sauce

08 - 3 tablespoons unsalted butter
09 - 4 garlic cloves, minced
10 - 1/4 teaspoon red pepper flakes
11 - 1/3 cup grated Parmesan cheese
12 - Zest of 1 lemon
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste

# How to Prepare:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While pasta cooks, season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
04 - Reduce heat to medium. In the same skillet, add butter. Once melted, add garlic and red pepper flakes; sauté for 1 to 2 minutes until fragrant but not browned.
05 - Add peas and return chicken to the skillet. Stir to warm through, about 1 minute.
06 - Add cooked pasta, Parmesan, lemon zest, and lemon juice to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
07 - Remove from heat and stir in parsley. Taste and adjust seasoning with salt and pepper as needed.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet while the pasta boils, making cleanup almost nonexistent
  • The combination of lemon and bright parsley keeps the rich butter sauce from feeling too heavy
  • Frozen peas mean you can make this any time without needing fresh produce
02 -
  • Always reserve the pasta water before draining, or you will end up with dry pasta instead of silky coated goodness
  • Garlic burns faster than you think, so have your next ingredients ready before you add it to the butter
  • The pasta continues cooking in the hot sauce, so drain it when it is slightly firmer than you want it to end up
03 -
  • Room temperature butter melts faster and more evenly than cold butter straight from the fridge
  • Microplane zesters catch more aromatic oils from the lemon peel than standard box graters
Go Back