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A close-up shot of creamy chicken pasta in a pan, showing the rich texture of the garlic butter sauce.

Garlic Butter Chicken Pasta (The Ultimate 30-Minute Recipe)

This Garlic Butter Chicken Pasta is the ultimate 30-minute weeknight dinner! Tender chicken and pasta are tossed in a luscious, creamy garlic butter sauce for a simple, restaurant-quality meal the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine or fettuccine
  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 6 tbsp unsalted butter
  • 8 cloves garlic finely minced
  • 0.25 cup dry white wine optional, like Pinot Grigio
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 0.5 tsp red pepper flakes optional

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Large Pot

Instructions
 

  1. Cook pasta in a large pot of salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
  4. Pour in the white wine (if using) and scrape up any browned bits. Let it simmer for 1 minute. Stir in chicken broth and heavy cream, bring to a gentle simmer, and cook for 3-4 minutes until it starts to thicken.
  5. Stir in the grated Parmesan cheese until smooth. Return the chicken to the skillet, then add the drained pasta and half the fresh parsley. Toss to combine everything thoroughly.
  6. If the sauce is too thick, add a splash of reserved pasta water until it reaches the desired consistency. Serve immediately, garnished with remaining parsley and extra Parmesan cheese.

Notes

Use Fresh Garlic: For the best flavor, avoid jarred, pre-minced garlic.
Save Pasta Water: This starchy water is key to creating a silky, perfect sauce consistency.
Don't Overcook Pasta: Cook it just until al dente, as it will continue to cook slightly when tossed in the hot sauce.
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