Save The first time I made this pasta was on a Tuesday night when I needed something that felt special but wouldn't keep me in the kitchen until midnight. The way butter and garlic melt together creates this smell that somehow makes the whole house feel cozy, like someone's taking care of you.
My roommate walked in while I was tossing everything together and literally paused in the doorway. She said it smelled like a restaurant but felt like home. That's the magic of this dish. It's fancy enough for company but simple enough for a random Wednesday.
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Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook faster and means every forkful has chicken without needing a knife
- 350 g curly pasta: Fusilli or rotini catch all that buttery sauce in their curves, which is kind of the whole point
- 1 cup frozen peas: They add this pop of sweetness and color that cuts through all the richness
- 3 tablespoons unsalted butter: This forms the base of your sauce, so don't be tempted to use less
- 4 garlic cloves minced: Fresh garlic makes such a difference here, jarred stuff just doesn't have the same punch
- 1/3 cup grated Parmesan: Buy a wedge and grate it yourself if you can, it melts into the sauce way better
- Zest and juice of 1 lemon: The brightness keeps the butter from feeling too heavy
- 2 tablespoons fresh chopped parsley: Mostly for color, but also adds this fresh herbal finish
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Instructions
- Get your pasta water going first:
- Boil a large pot of salted water and cook pasta until al dente, then save that starchy cooking water before draining. That liquid gold is what makes your sauce actually cling to everything.
- Season and cook the chicken:
- While the pasta bubbles, toss your chicken pieces with salt, pepper, and Italian herbs if you have them. Cook them in olive oil over medium-high heat until they're golden and cooked through, then set them aside.
- Build that garlic butter base:
- Turn the heat down to medium and melt your butter in the same skillet. Add the minced garlic and red pepper flakes, letting them sizzle for just a minute or two until the kitchen smells amazing. Watch it carefully, garlic goes from fragrant to burned really fast.
- Bring it all together:
- Toss in the peas and chicken to warm through, then add your cooked pasta. Pour in the Parmesan, lemon zest, and juice, tossing constantly. Add that pasta water a splash at a time until the sauce lightly coats everything in this glossy, beautiful way.
- Finish it off:
- Remove from heat and fold in the parsley. Taste it. Does it need more salt? More pepper? Trust your palate here, then serve immediately with extra Parmesan on top.
Save This pasta became my go-to when friends surprise me with visits. It looks impressive plated up, but honestly, the whole thing comes together in about 20 minutes once you've done it a few times.
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Making It Your Own
Sometimes I'll add a splash of heavy cream if I want something even more indulgent. Or swap in rotisserie chicken if I'm short on time but still craving that comfort food vibe. The recipe is forgiving like that.
What To Serve With It
A crisp green salad with a vinaigrette cuts through all that butter nicely. If you drink, a cold Pinot Grigio is perfect alongside. But honestly, this dish stands on its own just fine.
Storage & Leftovers
This reheats surprisingly well, though I always add a tiny splash of water when warming it up to loosen the sauce again. It keeps in the fridge for about three days.
- The pasta will absorb more sauce as it sits, so leftovers might need an extra squeeze of lemon
- If freezing, skip the parsley and add it fresh when you reheat
- A quick stir in a hot skillet brings it back to life better than the microwave ever could
Save There's something about a simple pasta dinner that just fixes everything. Hope this recipe finds you on a night when you need exactly that.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Using shredded rotisserie chicken reduces the cooking time significantly. Simply skip the chicken searing step and add the cooked chicken when you return it to the skillet with the peas in step 5, just long enough to warm through.
- → What pasta shapes work best for this dish?
Curly pasta varieties like fusilli, rotini, or gemelli are ideal because their nooks and crannies capture the garlic butter sauce beautifully. Penne or rigatoni would also work well if that's what you have on hand.
- → Can I make this ahead of time?
The components can be prepared ahead, but it's best assembled and served immediately. The pasta absorbs sauce quickly as it sits. If meal prepping, store everything separately and combine when ready to eat, adding a splash of pasta water to loosen the sauce.
- → How do I prevent the garlic from burning?
Keep the heat at medium or lower when sautéing the garlic. Watch closely and stir constantly—it only takes 1-2 minutes to become fragrant. If it starts browning, immediately remove the pan from heat or add a splash of the pasta water to cool it down.
- → Can I add vegetables to this dish?
Certainly. Spinach, cherry tomatoes, or asparagus would complement the flavors well. Add heartier vegetables like asparagus when you sauté the garlic, and delicate greens like spinach just before tossing with the pasta so they wilt but don't overcook.
- → Is this suitable for freezing?
It can be frozen, but the pasta texture may soften upon reheating. If freezing, undercook the pasta slightly and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of water or broth to restore the sauce consistency.
