Save to Pinterest The kitchen filled with that irresistible garlic butter aroma while my roommate paced around asking if dinner was ready yet. I had just discovered the magic of finishing pasta with its starchy cooking water, and this recipe became my go-to for convincing friends I actually knew what I was doing. Something about the way Parmesan melts into that buttery coating makes people think you spent hours on a sauce.
Last winter my sister came over completely defeated after a terrible week at work, and I made this without really measuring anything. She took one bite, closed her eyes, and said this was exactly the kind of dinner she needed but never had the energy to make herself. Now she calls me whenever she needs a garlic butter intervention.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting these into bite-sized pieces before cooking means every forkful has tender meat without the fuss of carving
- 350 g curly pasta: Fusilli or rotini catches the sauce in those corkscrew shapes better than smooth noodles ever could
- 1 cup frozen peas: Thawed first so they do not water down your sauce, and they add the sweetest pop against the savory garlic
- 3 tablespoons unsalted butter: Unsalted lets you control the seasoning since you will be adding salt anyway
- 4 garlic cloves minced: Fresh garlic is non-negotiable here, nothing compares to that sharp aromatic punch
- 1/3 cup grated Parmesan: The salty umami backbone that makes everything taste restaurant-quality
- Zest and juice of 1 lemon: Brightens all that rich butter and makes you want to keep eating bite after bite
- 2 tablespoons fresh parsley: Adds a fresh herbal finish and makes the whole dish look like you tried harder than you actually did
Instructions
- Get your pasta going first:
- Cook the curly pasta in salted boiling water until al dente, but before you drain it, scoop out 1/2 cup of that cloudy starchy water, then drain the rest.
- Season and cook the chicken:
- While the pasta bubbles away, sprinkle your chicken pieces with salt, pepper, and Italian herbs if you have them, then cook them in olive oil over medium-high heat for 5 to 7 minutes until golden and cooked through.
- Build that garlic butter base:
- Lower the heat to medium and melt butter in the same skillet, then add minced garlic and red pepper flakes, cooking just until fragrant but not browned, about 1 to 2 minutes.
- Bring everything together:
- Add the peas and cooked chicken back to warm through, then toss in the pasta, Parmesan, lemon zest, and juice, adding that reserved pasta water a splash at a time until the sauce lightly coats every curly noodle.
- Finish and serve:
- Stir in the fresh parsley, taste and adjust the seasoning, then serve immediately while the sauce is still silky and clinging to everything.
Save to Pinterest This pasta has become my default dinner for new neighbors, exhausted friends, and nights when I want something comforting but do not want to order takeout for the third time this week.
Making It Your Own
I have made this with rotisserie chicken in a pinch, and while the texture is different, the flavor is still incredible. Sometimes I add a splash of heavy cream if I want it to feel more indulgent, or swap in spinach for the peas when I want something green but less sweet.
Perfecting the Sauce
The real secret is adding the pasta water gradually rather than all at once, letting each splash emulsify into the butter before adding more. I learned this after making pasta water soup a few too many times, and now the sauce clings to every curve of the noodles.
Timing Everything Right
I start the water first, season the chicken while it heats up, and have all my ingredients measured and ready before I even turn on the stove. Once that garlic hits the butter, everything moves fast, so being prepared means you will not scramble or burn anything.
- Grate your Parmesan before you start cooking, not while the butter is melting and your garlic is threatening to burn
- Zest your lemon before juicing it, because trying to zest a squishy juiced lemon is frustrating and messy
- Keep a ladle in your pasta pot so you remember to reserve that water before you drain
Save to Pinterest This recipe proves that simple ingredients, treated right, can taste better than anything complicated. Hope it becomes a weeknight favorite for you too.
Common Recipe Questions
- → What pasta works best with this dish?
Curly pasta like fusilli or rotini holds the sauce well and provides a nice texture contrast.
- → Can I substitute the chicken?
Yes, rotisserie chicken can be used for a quicker preparation without sacrificing flavor.
- → How do I make the sauce creamy?
Stirring in a small splash of heavy cream with the reserved pasta water adds richness and creaminess.
- → Is it possible to use gluten-free pasta?
Absolutely, gluten-free pasta options can be used and cooked according to package instructions.
- → What wine pairs well with this meal?
A crisp white wine such as Pinot Grigio complements the garlic butter and lemon notes beautifully.
- → How to prevent garlic from burning in the sauce?
Cook garlic gently over medium heat until fragrant but not browned to avoid bitterness.