Garlic Butter Chicken & Pea Pasta

The smell of garlic melting into butter still takes me back to my tiny first apartment kitchen, where I discovered that this combination could make literally anything taste expensive. I was trying to impress someone with a proper dinner but had somehow forgotten to buy proper sauce ingredients. Sometimes the best discoveries happen when you are slightly panicked and improvising with whatever is in your fridge.

My sister still talks about the night I made this for her during a particularly stressful week at work. She showed up looking defeated and left with an empty plate and actual smile, which is pretty much the highest compliment a recipe can receive. Food has this way of fixing things that conversation cannot always touch.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces helps them cook faster and absorb more seasoning
• Curly pasta: The corkscrew shape catches the garlic butter sauce in every little twist
• Frozen peas: They add sweetness and color without needing any prep work
• Butter and olive oil: The combination prevents burning while giving you that rich butter flavor
• Garlic: Fresh minced cloves make all the difference here, do not even think about using the jarred stuff
• Lemon: Both zest and juice cut through the richness and brighten everything up
• Parmesan: Add it right at the end so it melts into the sauce rather than disappearing completely

Instructions

Get your pasta going first:

Boil salted water and cook pasta until al dente, saving that precious half cup of starchy cooking water before draining

Season and sear the chicken:

Cook seasoned chicken in olive oil until golden on all sides, about 5 to 7 minutes total

Build the garlic butter base:

Melt butter in the same pan and sauté garlic with red pepper flakes until fragrant but not browned

Bring everyone together:

Toss pasta, chicken, and peas with Parmesan and lemon, adding pasta water until everything gets beautifully coated

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This recipe has become my default answer to every question about what sounds good for dinner. There is something deeply satisfying about watching people go from skeptical to absolutely won over after one bite. Simple food really is the best food sometimes.

Making It Your Own

I have learned that a splash of heavy cream at the end makes this feel restaurant fancy without much extra effort. The way it thickens the sauce just slightly is absolute magic. Fresh basil works beautifully too if parsley is not your thing.

Timing Is Everything

The real trick is having everything prepped before you start because the sauce comes together fast. Nothing is worse than trying to chop parsley while your garlic is threatening to burn. I like to have my ingredients arranged in little bowls like they do on cooking shows.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the richness perfectly and makes the whole meal feel a bit more special. Extra Parmesan at the table is non negotiable in my house.

• Warm crusty bread for mopping up any remaining sauce
• A simple green salad with bright vinaigrette
• This pasta tastes even better as leftovers the next day

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Sometimes the most comforting meals are the ones that come together in thirty five minutes but taste like they took all day. Hope this brings a little comfort to your table too.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead?

Yes, you can substitute cooked rotisserie chicken. Add it during step 5 when you combine the peas and warmed chicken. This shortcut reduces total prep and cook time significantly.

→ What pasta shapes work best?

Curly shapes like fusilli, rotini, or gemelli are ideal because their ridges catch the garlic butter sauce. Penne or rigatoni also work well. Avoid long strands like spaghetti as the sauce doesn't coat them as effectively.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.

→ Can I make this dish gluten-free?

Absolutely. Simply substitute your favorite gluten-free pasta for the curly pasta. All other ingredients are naturally gluten-free. The cooking time for gluten-free pasta may vary slightly.

→ What can I add for extra vegetables?

Spinach, cherry tomatoes, or asparagus work beautifully. Add spinach during the final minute of cooking so it wilts slightly. Cherry tomatoes can be added with the garlic to soften and release their juices.