Save The smell of garlic browning in butter has a way of pulling everyone into the kitchen, even when they swore they weren't hungry. I started making this pasta on weeknights when I needed something quick but still wanted that homemade warmth. The first time I tossed the lemon zest in at the end, my daughter wrinkled her nose, but by the second bite she was scraping her plate. It's become one of those meals I don't even need to announce, the aroma does all the talking.
I remember serving this to friends who showed up unannounced one evening. I had chicken thawing and a box of fusilli in the pantry, nothing fancy planned. But when I brought the skillet to the table and everyone dug in with forks, passing the Parmesan around, it felt like I'd done something special. One friend asked for the recipe three times before leaving. That's when I realized simple done right always wins.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate, and don't skip the seasoning step or they'll taste flat.
- Curly pasta: Fusilli or rotini catch the buttery sauce in their spirals better than smooth noodles, making every forkful more flavorful.
- Frozen peas: They add a pop of sweetness and color without any prep work, just toss them in straight from the freezer.
- Unsalted butter: Using unsalted lets you control the salt level, especially since Parmesan brings its own saltiness.
- Garlic cloves: Fresh minced garlic is key here, the jarred stuff won't give you that fragrant, mellow sweetness.
- Parmesan cheese: Freshly grated melts into the sauce smoothly, pre-shredded tends to clump and doesn't coat as well.
- Lemon zest and juice: The zest adds brightness without acidity, and the juice cuts through the butter to keep things balanced.
- Fresh parsley: Stir it in at the very end so it stays vibrant and adds a little freshness to each bite.
Instructions
- Boil the pasta:
- Get a large pot of salted water rolling, then cook your pasta until it's just tender with a slight bite. Before draining, scoop out half a cup of that starchy water, it's your secret weapon for a silky sauce later.
- Season and sear the chicken:
- Pat the chicken pieces dry, then toss them with salt, pepper, and a pinch of Italian herbs. Heat olive oil in a big skillet over medium-high and cook the chicken, flipping occasionally, until golden and cooked through, about 5 to 7 minutes.
- Build the garlic butter base:
- Lower the heat, drop in the butter, and once it melts add your minced garlic and red pepper flakes. Stir gently for a minute or two, you want it fragrant and soft, not crispy or burnt.
- Bring it all together:
- Toss the peas and cooked chicken back into the skillet to warm through. Add the drained pasta, Parmesan, lemon zest, and lemon juice, then drizzle in pasta water bit by bit, tossing until everything is glossy and coated.
- Finish and serve:
- Pull the skillet off the heat, stir in the parsley, and taste for seasoning. Serve it right away with extra Parmesan on top and maybe a little more parsley if you're feeling fancy.
Save There was a night last spring when my son set the table without being asked, something about the smell of this dish cooking made him want to be part of it. We ate outside as the sun went down, twirling pasta on our forks and talking about nothing important. It wasn't a special occasion, just a Tuesday, but it felt like one. That's what I love most about this recipe, it turns ordinary evenings into something worth remembering.
Making It Your Own
If you want more richness, pour in a splash of heavy cream when you add the pasta water, it makes the sauce cling even better. I've also swapped in rotisserie chicken when I'm too tired to cook meat from scratch, just shred it and toss it in at the end. You can use whole wheat pasta if you prefer, though it soaks up more liquid so keep extra pasta water handy. On nights when I want a little heat, I double the red pepper flakes and everyone at the table perks up.
What to Serve Alongside
A simple green salad with lemon vinaigrette balances the buttery richness without competing for attention. Garlic bread feels redundant since there's already plenty of garlic in the dish, but a crusty baguette for soaking up extra sauce is never a bad idea. I like to pour a chilled Pinot Grigio for adults, the crisp acidity cuts through the butter beautifully. For kids, sparkling water with a lemon wedge feels festive enough to match the mood.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I actually think they taste even better the next day once the flavors have melded. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, microwaving works but can dry it out. The parsley loses some vibrancy, so I like to stir in a little fresh chopped parsley after reheating if I have it.
- Add a drizzle of olive oil when reheating to keep the pasta from sticking together.
- If the sauce looks too thick, thin it with a tablespoon of pasta water or chicken broth.
- Freeze individual portions in freezer-safe containers for up to two months, thaw overnight in the fridge before reheating.
Save This is the kind of dinner that makes you feel capable, even on days when everything else feels messy. Keep the ingredients on hand and you'll always have a reason to gather everyone around the table.
Recipe FAQ
- → Can I use fresh chicken instead of boneless breasts?
Yes, you can use bone-in chicken thighs or breasts, but increase the cooking time to 8-10 minutes and ensure they reach an internal temperature of 165°F (74°C). Thighs offer more flavor and moisture.
- → What if I don't have fresh parsley?
Fresh parsley provides brightness, but you can substitute with fresh basil, chives, or dill. Dried parsley works in a pinch, though use about one-third the amount since it's more concentrated.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta water is key—add it gradually while tossing and adjust consistency to your preference. Start with a quarter cup and add more as needed for a silkier finish.
- → Can this be made ahead or reheated?
Best served fresh, but leftovers keep 3-4 days refrigerated. Reheat gently over low heat with a splash of pasta water or broth to restore the creamy sauce consistency.
- → What pasta shapes work best?
Curly shapes like fusilli and rotini trap the sauce beautifully. Penne, rigatoni, or fettuccine are excellent alternatives. Avoid thin pastas like angel hair, which overcook easily.
- → Is this gluten-free friendly?
Absolutely. Simply substitute gluten-free pasta and verify that your Parmesan and other ingredients are certified gluten-free if you have celiac disease or sensitivity.