This Garlic Butter Chicken Pasta is family-friendly, loaded with flavor and so easy to make. When you make a recipe your whole family loves, then you know it is one for the books. Just add a green salad and you have a complete dinner!
1poundthinly sliced chicken breastsabout 2 medium breasts cut horizontally in half
¼teaspoonsalt
¼teaspoonblack pepper
1teaspoonchicken bouillon
1teaspoongarlic powder
½teaspoonpaprika
½teaspoonthyme
3Tablespoonsolive oil
For The Pasta and Garlic Butter Sauce
16ouncesspaghetti
5Tablespoonsbutter
8cloves garlic, peeled and minced
½teaspooncrushed pepper flakes
¼teaspoonblack pepper
⅔cupfreshly grated parmesan, plus more for serving
Salt as needed
Fresh minced parsley for garnishoptional
Instructions
Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (done but with a firm bite). It takes about 8 minutes to cook to be al dente. Remove one cup of the pasta cooking water and set aside for later use, then use a colander to drain the pasta over a sink.
Chicken
Bring the chicken to room temperature for about an hour before cooking. This will promote even cooking.
Pat dry the thinly sliced chicken breasts with paper towels. Season both sides of the chicken with the salt, black pepper, chicken bouillon, garlic powder, thyme and paprika. Drizzle and rub one tablespoon of the olive oil on both sides of each chicken slice.
Place a large skillet on medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chicken to the skillet and cook for 3 minutes per side, or until it registers an internal temperature of 165℉ on an instant-read meat thermometer.
Transfer the chicken from the pan to a large plate and cover with aluminum foil to keep it warm.
Garlic Butter Pasta
Add the butter to the same skillet in which the chicken was cooked on medium heat and let it melt. Add the minced garlic and crushed pepper flakes and stir for 30 seconds. Do not burn the garlic. Add the black pepper and half of the reserved pasta water. Stir well and bring to a light simmer.
Add the cooked spaghetti and toss well to combine with the garlic butter sauce. Add the shredded parmesan and toss well to ensure that it is evenly distributed in the pasta. Add more water if it needs some thinning out. Also, taste and add salt as needed.
Slice the chicken and serve over the spaghetti, topped with more shredded parmesan, and garnished with fresh minced parsley if desired.
Notes
1. Thinly sliced chicken breasts are sold in grocery stores and they are ideal for this recipe as it is easier to cook and serve. If you can't find precut chicken breasts, get regular boneless chicken breasts and cut them in half.2. Omit the crushed pepper flakes if you do not want the pasta to be spicy.3. Consider adding seasoning blends like Italian seasoning or Cajun seasoning. Or add herbs like oregano and basil.