Garlic Butter Chicken & Pea Pasta

The smell of garlic butter hitting a hot skillet still stops me in my tracks every single time. I first threw this pasta together on a rainy Tuesday when the fridge looked bare and my energy was even lower. Something about the way the lemon cuts through the rich butter and the sweetness of those little peas makes it feel like you tried much harder than you actually did. Now it is the dinner I make when I need a hug but only have thirty minutes to make it happen.

My sister stayed over last winter and I threw this together without really measuring anything. She asked for the recipe three times during dinner and looked genuinely confused when I said it was just butter and garlic. The next week she texted me a photo of her version with the caption I feel like a chef and honestly that moment made the entire grocery trip worth it.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces before cooking means they reheat better and every forkful gets the perfect meat to pasta ratio
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the chicken generously before it hits the pan because once it is cooked it is too late to get flavor inside the meat
• 1/2 teaspoon dried Italian herbs: Totally optional but adds a little backbone that makes people think you have a spice collection larger than just salt and pepper
• 350 g curly pasta: The twists catch the sauce in ways smooth pasta never will and fusilli has this way of feeling substantial without being heavy
• 1 cup frozen peas: They add sweetness and color plus they cook in literally one minute so no prep work required
• 2 tablespoons olive oil: Use this for searing the chicken but save the butter for the sauce where it really shines
• 3 tablespoons unsalted butter: Unsalted lets you control the salt level because salted butter can make the final dish unpredictable
• 4 garlic cloves minced: Do not use jarred garlic here because fresh gives you that sweet aromatic flavor instead of harsh acidity
• 1/4 teaspoon red pepper flakes: Just a tiny background warmth that makes the garlic butter feel more complex and interesting
• 1/3 cup grated Parmesan cheese: Buy the wedge and grate it yourself because pre grated has anti caking agents that keep it from melting smoothly
• Zest of 1 lemon: Use a microplane and avoid the white pith which brings bitter flavors instead of bright ones
• 2 tablespoons fresh lemon juice: This cuts through the butter and makes the whole dish feel lighter and fresher
• 2 tablespoons chopped fresh parsley: Adds color and a fresh herbal finish that makes the dish look like it came from a restaurant

Instructions

Get your pasta water going first:

Boil a large pot of salted water and cook the pasta until it is just a tiny bit firmer than you want it to be because it will finish cooking in the sauce later.

Season your chicken while you wait:

Sprinkle the salt pepper and Italian herbs over the chicken pieces and toss them around so every piece gets coated.

Sear the chicken:

Heat the olive oil in a large skillet over medium high heat and add the chicken in a single layer letting it get golden before flipping about 5 to 7 minutes total.

Build the garlic butter base:

Turn the heat down to medium and melt the butter in the same pan then add the garlic and red pepper flakes cooking just until you can smell the garlic but before it starts browning.

Bring it all together:

Add the peas and chicken back to the pan then toss in the cooked pasta with the Parmesan lemon zest and lemon juice adding splashes of pasta water until the sauce clings to every twist.

Save

This recipe has become my go to for new parents because it tastes impressive but requires zero mental energy. Last month I dropped off a container to my neighbors and the husband sent me a text that simply said my wife smiled for the first time in three days and honestly food does not get more meaningful than that.

Making It Your Own

I have made this with rotisserie chicken on nights when even cutting raw chicken felt like too much effort and honestly nobody could tell the difference. You can also swap the peas for asparagus in spring or diced zucchini in summer and the sauce works beautifully with whatever vegetables you have on hand.

Pairing Suggestions

A crisp white wine like Pinot Grigio cuts through the butter and highlights the lemon but a cold beer works just as well. I have also served this alongside a simple green salad with a vinaigrette when I need to pretend I am someone who always eats vegetables with dinner.

Storage And Reheating

This keeps beautifully in the refrigerator for up to four days and I honestly think it tastes better on day two when all the flavors have had time to settle in and get comfortable. Reheat it gently with a splash of water to loosen the sauce back up.

• The pasta will soak up the sauce as it sits so do not panic if it looks dry the next day
• Microwaving with a damp paper towel on top keeps it from drying out too much
• If you are making this ahead of time undercook the pasta slightly so it does not get mushy when you reheat it

Save

Some recipes are for special occasions but this one is for all the regular Tuesdays that make up most of life anyway. It is simple reliable comforting and exactly the kind of food that makes people feel taken care of without ever knowing how easy it actually was.

Recipe Q&A

→ Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Using shredded rotisserie chicken reduces the cooking time significantly. Simply skip the chicken cooking step and add the pre-cooked chicken when you return the peas to the skillet in step 5, warming it through for just a minute or two before combining with the pasta.

→ What type of pasta works best for this dish?

Curly pasta shapes like fusilli, rotini, or gemelli work wonderfully because the ridges and curves catch the garlic butter sauce. However, penne, rigatoni, or even spaghetti would be delicious alternatives if that's what you have on hand.

→ Can I make this dish gluten-free?

Yes. Simply substitute your favorite gluten-free pasta for the regular curly pasta. The sauce itself is naturally gluten-free. Just be sure to cook the gluten-free pasta according to package directions, as cooking times may vary slightly from wheat pasta.

→ How can I make this dish creamier?

For extra richness, stir in about 1/4 to 1/2 cup of heavy cream along with the pasta water in step 6. This creates an even more luxurious sauce that coats the pasta beautifully. You can also increase the butter to 4 tablespoons for a more decadent finish.

→ Can I add other vegetables to this pasta?

Certainly. Spinach, cherry tomatoes, or broccoli florets would be excellent additions. Add heartier vegetables like broccoli when you add the peas so they have time to cook through, while delicate greens like spinach can be stirred in right before serving to wilt slightly.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce, as pasta tends to absorb moisture as it sits. Warm gently over medium-low heat, stirring occasionally until heated through.