Garlic Butter Chicken & Pea Pasta

The first time I made this garlic butter chicken pasta was on a particularly harried Tuesday evening when my toddler was refusing to eat anything green. I figured mixing peas into a buttery, cheesy pasta might be my only shot at getting some vegetables into her. To my surprise, the entire family went back for seconds, and now my daughter actually asks for the green pasta on busy nights. Something about that garlic butter sauce makes everything taste better.

Last winter, my best friend came over for a comfort food marathon after a rough week at work. We made this pasta together while sipping wine and dancing around my tiny kitchen. She took one bite and declared it better than the version wed had at that fancy Italian downtown, which honestly made my whole month. Now whenever she visits, this is what she requests.

Ingredients

• 2 large boneless skinless chicken breasts cut into bite-sized pieces: I like cutting against the grain so the chicken stays tender when it cooks quickly in the skillet
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the chicken generously before cooking because that is where the flavor starts
• 1/2 teaspoon dried Italian herbs: Totally optional but adds a nice background note that makes people ask what that special flavor is
• 350 g curly pasta: The curls grab onto sauce beautifully and I find fusilli or rotini work better than smoother shapes here
• 1 cup frozen peas thawed: Frozen peas are actually sweeter and more tender than fresh ones in pasta dishes
• 2 tablespoons olive oil: Use this for searing the chicken while saving the butter for that luxurious finish
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning and butter is what makes that sauce velvety
• 4 garlic cloves minced: Fresh garlic is non-negotiable here because it forms the backbone of the entire sauce
• 1/4 teaspoon red pepper flakes: Just a subtle warmth that wakes everything up without making it spicy
• 1/3 cup grated Parmesan cheese: The Parmesan melts into the sauce creating that restaurant-quality creaminess
• Zest of 1 lemon: Lemon zest cuts through the richness and makes everything taste brighter
• 2 tablespoons fresh lemon juice: Balances all that butter and brings a fresh note to the finished dish
• 2 tablespoons chopped fresh parsley: Adds a fresh pop of color and a mild herbal finish

Instructions

Get your pasta water going first:

Boil a large pot of salted water and cook the pasta until al dente then reserve that precious 1/2 cup of cooking water before draining because that starchy liquid is pure gold for sauce building.

Season and sear the chicken:

While the pasta works toss those chicken pieces with salt pepper and herbs then cook them in hot olive oil for about 7 minutes until they are golden and cooked through.

Build that garlic butter base:

Turn the heat down to medium and melt the butter in the same skillet then add the garlic and red pepper flakes cooking just until fragrant because burned garlic turns bitter fast.

Bring everyone together:

Add the peas and chicken back to warm through then toss in the pasta with Parmesan lemon zest and juice adding that reserved pasta water gradually until everything is coated in a silky sauce.

Finish and serve:

Stir in the parsley taste for seasoning and serve it up immediately while the cheese is still melty and the sauce is clinging to every noodle.

Save

This recipe became my go-to for new neighbors and exhausted new parents because it feels substantial but does not require fancy techniques. Last month I made a triple batch for a friend recovering from surgery and she texted me three days later asking if there was any way I could drop off another container. That is when you know a recipe has staying power.

Making It Your Own

Sometimes I add baby spinach or arugula during the last minute of cooking just to sneak in another green. The wilting greens blend right into the pasta and nobody seems to mind the extra nutrition. On nights when I want something heartier I will toss in some crispy pancetta or bacon with the chicken.

Perfect Wine Pairing

A crisp Pinot Grigio or Sauvignon Blanc cuts right through the buttery richness while complementing the lemon and garlic. If you prefer red something light like a Pinot Noir works without overpowering the delicate flavors. The acid balance is really what makes this pairing sing.

Storage and Reheating

This pasta keeps beautifully in the refrigerator for up to three days though the sauce does absorb into the noodles over time. I always add a splash of water or cream when reheating because that brings the silky texture right back to life. Sometimes the leftovers taste even better once the flavors have had time to mingle.

• Store in an airtight container and reheat gently on the stove
• Add a tablespoon of water or cream when reheating to restore sauce consistency
• Top with fresh Parmesan and parsley to brighten it back up

Save

There is something deeply comforting about a bowl of pasta that feels like a hug from an old friend. Make this on a night when you need a little extra warmth.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the components separately up to a day in advance. Store the cooked chicken, pasta, and sauce in airtight containers. Reheat gently with a splash of pasta water to restore the creamy texture before serving.

→ What other vegetables work well in this dish?

Baby spinach, cherry tomatoes, asparagus pieces, or broccoli florets make excellent additions. Add them during step 5 when you add the peas, adjusting cooking time as needed for softer vegetables.

→ Can I use different pasta shapes?

Absolutely. Penne, farfalle, campanelle, or gemelli all work beautifully. Short pasta shapes with ridges or curves capture the garlic butter sauce particularly well.

→ How can I make this lighter?

Reduce the butter to 2 tablespoons and use less Parmesan. You can also use chicken breast without additional oil, or substitute half the pasta with zucchini noodles or cauliflower florets.

→ What can I serve with this pasta?

A crisp green salad with vinaigrette balances the richness. Garlic bread, crusty Italian bread, or roasted vegetables like asparagus and bell peppers complement the flavors beautifully.

→ Can I freeze leftovers?

While possible, freezing may affect the sauce texture. If freezing, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat with additional pasta water or cream.