Garlic Butter Chicken & Pea Pasta

The garlic butter hit the pan and my husband actually poked his head into the kitchen asking what smelled so good. That moment when garlic meets butter and creates that sizzling sound is basically kitchen magic.

I made this on a Tuesday when everyone was running in different directions and my usually picky teenager went back for seconds. Those are the nights that feel like small victories.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces helps them cook faster and distribute more evenly throughout the pasta
• Curly pasta: Fusilli or rotini catches all that buttery sauce in every twist better than smooth noodles
• Frozen peas: They add sweetness and a pop of color plus no prep work needed
• Butter and olive oil: Using both prevents the butter from burning while still giving that rich flavor
• Lemon: Both zest and juice brighten the entire dish and wake up all the other flavors
• Red pepper flakes: Just a tiny amount adds warmth without making it spicy
• Parmesan: Grate it fresh if you can because it melts into the sauce better than pre shredded

Instructions

Get the pasta going:

Boil your pasta in salted water until it has that slight bite in the center. Before draining scoop out about half a cup of the starchy cooking water that liquid gold will help your sauce come together later.

Sear the chicken:

Season your chicken pieces and let them get golden in hot olive oil. Do not crowd the pan or they will steam instead of sear.

Build the sauce base:

Turn down the heat and melt that butter. Add your garlic and watch it carefully you want it fragrant and golden not bitter and browned.

Bring it all together:

Toss in the peas and chicken then add your cooked pasta. Pour in the lemon zest juice and Parmesan then use that pasta water to create a silky sauce that clings to every curl.

Save

This recipe has become my go to when friends drop by unexpectedly because it looks impressive but comes together so quickly. The aroma alone makes people feel welcomed.

Make It Your Own

Sometimes I toss in some baby spinach right at the end just to wilt it. Other times I use asparagus instead of peas depending what is in my fridge.

Perfect Pasta Every Time

I learned the hard way that rinsing pasta washes away the starch that helps sauce stick. Now I just drain it well and immediately toss it with whatever sauce I am making.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the buttery richness perfectly. Crusty bread for sopping up extra sauce is never a bad idea either.

• Let the dish rest for about 5 minutes before serving so the sauce thickens slightly
• Have extra lemon wedges at the table for those who love an extra bright hit
• Fresh parsley at the end makes everything look restaurant worthy

Save

There is something so comforting about a pasta dish that comes together this easily but tastes like it took all day. That is the kind of cooking I want more of in my life.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully—just blanch them in boiling water for 2-3 minutes until tender before adding to the skillet. If they're very young and sweet, you can even add them raw during the last minute of cooking.

→ What type of pasta works best for this dish?

Curly shapes like fusilli, rotini, or gemelli are ideal because their twists and turns capture the garlic butter sauce beautifully. However, penne, farfalle, or even short macaroni will work just fine.

→ How can I make this dish dairy-free?

Substitute the butter with olive oil or a vegan butter alternative, and use nutritional yeast or a dairy-free Parmesan substitute. The lemon and garlic will still provide plenty of flavor without the dairy components.

→ Can I prepare this ahead of time?

You can cook the pasta and chicken up to a day in advance—store them separately in the refrigerator. When ready to serve, reheat gently with a splash of pasta water to refresh the sauce, as pasta tends to absorb moisture as it sits.

→ What vegetables can I add to this dish?

Baby spinach, asparagus pieces, or chopped cherry tomatoes all complement the garlic butter sauce beautifully. Add heartier vegetables like asparagus when you add the peas, while delicate greens like spinach should be stirred in right at the end.

→ Is the red pepper flakes necessary?

Not at all. The red pepper flakes add just a subtle warmth that balances the richness of the butter and Parmesan. If you're serving children or prefer a milder dish, simply omit them—the garlic and lemon provide plenty of flavor on their own.