Garlic Butter Chicken & Pea Pasta

My neighbor once knocked on my door holding a bag of frozen peas and asked if I had any quick dinner ideas. I was already browning chicken for myself, so I invited her in and we threw together this garlic butter pasta while her kids played in the yard. The smell of garlic hitting melted butter filled the kitchen, and by the time we plated it, her husband had wandered over too. That impromptu dinner became a monthly tradition.

I made this for my son's birthday dinner at his request, which surprised me because he usually wants something fancier. He said it reminded him of the nights I'd cook something simple and we'd eat on the couch watching movies. Sometimes the recipes that feel the most ordinary end up meaning the most.

Ingredients

• Boneless, skinless chicken breasts: I cut them into bite-sized pieces so they cook quickly and evenly, and every forkful gets a bit of protein without overwhelming the pasta.
• Salt, black pepper, and Italian herbs: These simple seasonings give the chicken just enough flavor to stand up to the rich garlic butter without competing with it.
• Curly pasta like fusilli or rotini: The spirals catch the sauce in every crevice, which is why I never use smooth pasta for this dish anymore.
• Frozen peas: They add a pop of sweetness and color, and thawing them while the pasta cooks means one less step to worry about.
• Olive oil: I use this to sear the chicken because it can handle higher heat without burning like butter would.
• Unsalted butter: The base of the sauce, and using unsalted lets you control the seasoning perfectly as you go.
• Garlic cloves, minced: Fresh garlic makes all the difference here, the jarred stuff just doesnt bloom the same way in hot butter.
• Red pepper flakes: Optional, but a pinch adds a subtle warmth that keeps the dish from feeling too heavy.
• Parmesan cheese: Freshly grated melts into the sauce and adds that nutty, salty finish that makes everything taste more expensive.
• Lemon zest and juice: This brightens the whole dish and cuts through the richness in a way that feels almost magical.
• Fresh parsley: Stirred in at the end, it adds color and a fresh, grassy note that balances the butter.

Instructions

Boil the pasta:

Cook your curly pasta in well-salted boiling water until its just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.

Season and prep the chicken:

While the water heats, toss your chicken pieces with salt, pepper, and a sprinkle of Italian herbs if you like. This step takes thirty seconds but makes a real difference in flavor.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it cook undisturbed for a few minutes so it gets golden on one side, then turn and cook until no pink remains, about five to seven minutes total.

Build the garlic butter base:

Remove the chicken to a plate, lower the heat to medium, and add butter to the same skillet. Once it melts and starts to foam, toss in the minced garlic and red pepper flakes, stirring constantly for a minute or two until your kitchen smells incredible but the garlic hasnt browned.

Warm the peas and chicken:

Add the thawed peas and return the chicken to the pan, stirring everything together for about a minute. This step lets the flavors mingle and ensures nothing goes in cold.

Toss with pasta and sauce:

Add the drained pasta, Parmesan, lemon zest, and lemon juice directly into the skillet. Toss it all together, adding splashes of reserved pasta water until the sauce lightly coats every piece of pasta without pooling at the bottom.

Finish and adjust:

Pull the pan off the heat and stir in the fresh parsley. Taste and add more salt or pepper if needed, then serve immediately while its hot and glossy.

Save

One evening, I served this to a friend who was going through a rough patch, and she sat quietly at my table twirling her fork for a long time. When she finally looked up, she said it was the first meal in weeks that made her feel like herself again. Food has that power sometimes, especially the simple stuff.

Making It Your Own

If you want to make this even richer, stir in a few tablespoons of heavy cream along with the pasta water. I do this when I want the dish to feel a little more indulgent, and it turns the sauce silky without overwhelming the garlic and lemon. You can also swap the chicken for rotisserie meat if youre short on time, just shred it and toss it in with the peas.

What to Serve Alongside

I usually keep it simple with a green salad dressed in lemon vinaigrette or some crusty bread to soak up any extra sauce on the plate. A crisp white wine like Pinot Grigio is lovely if youre in the mood, but honestly, sparkling water with a lemon wedge works just as well. The pasta is filling enough that you dont need much else.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat, add a splash of water or chicken broth to the pan and warm it gently over medium-low heat, stirring frequently so the sauce comes back to life. The pasta will soak up some of the moisture as it sits, so dont be shy with the liquid.

• You can freeze portions for up to a month, though the texture of the peas may soften slightly.
• Reheat from frozen by thawing overnight in the fridge, then warm on the stovetop with added liquid.
• Avoid microwaving on high, it can make the chicken rubbery and the sauce separate.

Save

This is the kind of recipe that never lets you down, whether youre cooking for a crowd or just yourself on a Wednesday night. I hope it becomes one of those dishes you reach for without thinking, the way I do.

Recipe FAQs

→ Can I use fresh chicken instead of boneless breasts?

Yes, you can use chicken thighs or drumsticks. Thighs may require an additional 5-10 minutes cooking time to ensure they're fully cooked through. Adjust the heat as needed to prevent excessive browning.

→ What pasta shapes work best for this dish?

Curly shapes like fusilli and rotini are ideal as they trap the garlic butter sauce beautifully. Penne rigate, farfalle, or even spaghetti work well. Avoid very thin pastas that may become mushy.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or lower when combining the pasta with the butter sauce. Add pasta water gradually and stir gently. The starch in the water helps emulsify the butter and creates a cohesive sauce.

→ Can I make this ahead of time?

It's best served fresh, but leftovers keep refrigerated for 2-3 days. Reheat gently over low heat with a splash of water or broth to restore creaminess. Add fresh parsley before serving.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the lemon and garlic flavors beautifully. Sauvignon Blanc or Vermentino are excellent alternatives that cut through the richness of the butter sauce.

→ How do I make this lighter or richer?

For a lighter version, reduce butter to 2 tablespoons and skip optional cream. For richness, stir in heavy cream or Greek yogurt just before serving. Adjust Parmesan to taste.