Save My daughter wandered into the kitchen one Wednesday evening asking what smelled so good, and I realized it was just garlic hitting hot butter. That simple moment reminded me why this pasta became our weeknight anchor. The curly noodles grab onto every bit of sauce, the chicken stays juicy, and those sweet peas add little bursts of color that make even picky eaters curious. It comes together faster than ordering takeout, and somehow tastes like you spent all day in the kitchen.
I made this for my sister after she had her second baby, doubling the recipe and packing it into containers she could reheat one-handed. She texted me three days later asking for the recipe, saying it was the first thing shed actually tasted in weeks. That kind of feedback means more than any food blog comment ever could. Its proof that comfort food doesnt need to be complicated to matter.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook at the same rate, and dont skip the seasoning step or theyll taste flat against all that garlic.
- Curly pasta (fusilli or rotini): The spirals are key because they trap the buttery sauce in their ridges, making every bite equally flavorful instead of leaving a pool of liquid at the bottom of the bowl.
- Frozen peas: Thaw them under warm water for a minute so they heat through quickly without turning mushy, and they add natural sweetness that balances the sharpness of the lemon.
- Unsalted butter: Using unsalted lets you control the salt level, especially important since Parmesan brings its own saltiness to the party.
- Fresh garlic cloves: Jarred garlic wont give you that fragrant, mellow sweetness when it hits the butter, so mince fresh cloves even if it takes an extra two minutes.
- Parmesan cheese: Grate it yourself from a block rather than using the pre-grated stuff, it melts into the sauce instead of clumping and the flavor is noticeably richer.
- Lemon zest and juice: The zest carries aromatic oils that brighten the whole dish, while the juice cuts through the butter without making things taste sour if you measure carefully.
- Fresh parsley: This isnt just garnish, it adds a fresh herbal note right at the end that keeps the richness from feeling too heavy.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook your curly pasta until its just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy cooking water and set it aside, it will become the secret to a silky sauce later.
- Season the Chicken:
- While the pasta bubbles away, toss your chicken pieces with salt, pepper, and a pinch of Italian herbs if you have them around. This step takes thirty seconds but makes the difference between bland protein and something that actually tastes intentional.
- Sear the Chicken:
- Heat olive oil in your largest skillet over medium-high heat until it shimmers, then add the chicken in a single layer without crowding. Let the pieces sit undisturbed for a couple minutes to get golden on one side, then turn them and cook until theyre just cooked through, about five to seven minutes total, and move them to a plate.
- Build the Garlic Butter Base:
- Turn the heat down to medium and drop the butter into the same skillet, letting it melt and pick up all those browned bits from the chicken. Add your minced garlic and red pepper flakes, stirring constantly for about a minute until the kitchen smells incredible but the garlic hasnt turned brown.
- Warm the Peas and Chicken:
- Toss the thawed peas into the fragrant butter and return the chicken to the pan, stirring everything together for just a minute to warm through. You want the peas bright and the chicken heated, not cooked again.
- Toss Everything Together:
- Add the drained pasta, grated Parmesan, lemon zest, and lemon juice right into the skillet and start tossing with tongs or a wooden spoon. Drizzle in that reserved pasta water a little at a time, tossing as you go, until the sauce lightly coats every piece of pasta without pooling at the bottom.
- Finish and Serve:
- Pull the skillet off the heat and stir in the chopped parsley, then taste and add more salt or pepper if needed. Serve it right away in warm bowls, topped with extra Parmesan and a little more parsley if you feel fancy.
Pin it The first time I made this, my son asked for seconds before hed even finished his first bowl. He never asks for seconds of anything green, but those peas disappeared like magic. I realized then that sometimes getting kids to eat well isnt about hiding vegetables, its about making the whole dish taste so good they forget to complain. That shift in perspective changed a lot of weeknight dinners in our house.
Making It Your Own
If you want to make this richer, stir in a few tablespoons of heavy cream along with the pasta water and it becomes almost luxurious. I have also swapped the chicken for shrimp, cutting the cook time down to three minutes and making it feel more like a date night meal. On nights when I am too tired to cut raw chicken, I shred leftover rotisserie chicken and just warm it through with the peas, nobody notices the shortcut and dinner still feels homemade.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette cuts through the richness of the butter without competing for attention. I also love putting out crusty bread to soak up any extra sauce left in the bowls, and a crisp white wine like Pinot Grigio makes it feel a little special even on a Tuesday. If you are feeding kids, sparkling water with a squeeze of lemon keeps the theme going without the alcohol.
Storing and Reheating
This pasta keeps in the fridge for up to three days in an airtight container, though the sauce may thicken as it cools. When you reheat it, add a splash of chicken broth or water in the skillet and warm it gently over medium-low heat, stirring to bring the sauce back to life. I have packed this for lunch and reheated it in the microwave with a damp paper towel over the top to keep it from drying out, and it still tastes comforting even the next day.
- Freeze individual portions in freezer-safe containers for up to two months, thawing overnight in the fridge before reheating.
- Fresh parsley loses its color when frozen, so stir in a little fresh chopped parsley after reheating to brighten it back up.
- Avoid reheating more than once, the chicken can get rubbery and the pasta turns mushy if you keep cycling it through the microwave.
Pin it This is the kind of recipe that earns its place in your weekly rotation without any fanfare, just reliable comfort that tastes like you care. I hope it becomes one of those dishes your family requests by name.
Frequently Asked Questions
- → Can I use fresh chicken instead of boneless breasts?
Yes, you can use bone-in chicken thighs or other cuts. Adjust cooking time as needed—bone-in pieces may require 10-12 minutes to cook through. Thigh meat adds extra flavor and remains tender throughout cooking.
- → What type of pasta works best for this dish?
Curly shapes like fusilli or rotini are ideal as they capture the garlic butter sauce beautifully. Penne, farfalle, or fettuccine also work well. Choose a shape that holds sauce effectively for the best results.
- → How do I prevent the sauce from being too thick or thin?
Use reserved pasta cooking water gradually while tossing. The starchy water helps emulsify the butter and creates a silky coating. Add a little at a time until the sauce reaches your desired consistency.
- → Can I prepare this ahead of time?
Cook the chicken and sauce components separately, then combine fresh just before serving for best results. The pasta can be cooked slightly earlier but should be tossed with the sauce immediately to prevent sticking.
- → What are good wine pairings for this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the garlic butter and lemon flavors beautifully. The acidity cuts through the richness of the butter sauce and enhances the overall dining experience.
- → How can I make this lighter?
Reduce butter to 2 tablespoons and use low-fat Parmesan. Replace some butter with olive oil or add chicken broth instead of pasta water. Greek yogurt or milk can replace heavy cream for extra richness without excess fat.