Save My daughter walked into the kitchen one Wednesday evening and announced she wanted "the twisty pasta with the little green balls." I knew exactly what she meant. This garlic butter chicken and pea pasta had become our midweek savior, the kind of dish that feels like a hug after a long day. The smell of garlic sizzling in butter fills the house within minutes, and by the time the pasta hits the pan, everyone is already hovering near the stove. It is quick, comforting, and somehow tastes like you spent way more time on it than you actually did.
I started making this after a particularly chaotic week when I needed something reliable. My husband was working late, the kids were cranky, and I had about twenty minutes before bedtime meltdowns began. I threw together what I had in the fridge and pantry, and this dish was born. Now, whenever someone asks what is for dinner and I say this, there is a collective sigh of relief. It has become our comfort baseline, the meal that resets everyone.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite-sized pieces so they cook fast and evenly, and every forkful has a bit of protein.
- Salt, pepper, and Italian herbs: Just enough seasoning to make the chicken taste intentional without overpowering the garlic butter.
- Curly pasta: Fusilli or rotini are ideal because their spirals trap the sauce, making every bite ridiculously satisfying.
- Frozen peas: I always keep a bag in the freezer; they add sweetness and color, plus they thaw in seconds.
- Olive oil: This gets the chicken golden and prevents sticking before the butter enters the scene.
- Unsalted butter: The base of the sauce; I use unsalted so I can control the seasoning myself.
- Garlic cloves: Freshly minced garlic is non-negotiable here; it blooms in the butter and perfumes everything.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness.
- Parmesan cheese: Grated fresh, it melts into the sauce and adds a nutty, salty depth.
- Lemon zest and juice: This brightens the whole dish and cuts through the butter beautifully.
- Fresh parsley: A handful stirred in at the end makes everything taste fresher and look more alive.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out half a cup of that starchy pasta water; it is liquid gold for binding the sauce later.
- Season and sear the chicken:
- While the pasta bubbles away, toss the chicken pieces with salt, pepper, and Italian herbs in a bowl. Heat olive oil in a large skillet over medium-high heat and add the chicken in a single layer, letting it sear undisturbed for a couple of minutes before flipping until golden and cooked through, about 5 to 7 minutes total.
- Build the garlic butter base:
- Remove the chicken to a plate and lower the heat to medium. Drop in the butter and let it melt, then add the minced garlic and red pepper flakes, stirring constantly for about a minute until fragrant but not browned.
- Bring it all together:
- Toss in the peas and the cooked chicken, stirring just until warmed through. Add the drained pasta, Parmesan, lemon zest, and lemon juice, tossing everything together and adding splashes of reserved pasta water until the sauce coats the noodles in a silky, glossy way.
- Finish and serve:
- Pull the skillet off the heat and stir in the chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed, then serve immediately with extra Parmesan and parsley on top.
Save One night, my son asked if we could have "the pasta that smells like the good restaurant." I realized then that this simple skillet dinner had become more than a quick fix. It was the dish that made our kitchen feel warm, that turned a regular Tuesday into something a little special. We now eat it with the windows open in spring, or bundled up at the table in winter, and it always feels exactly right.
Making It Your Own
This recipe is incredibly forgiving and easy to adapt. If you have leftover rotisserie chicken, shred it and toss it in with the peas to save even more time. I have also stirred in a splash of heavy cream when I want the sauce a bit richer and more luxurious. Sometimes I swap the peas for asparagus tips or baby spinach, depending on what is in the fridge. The garlic butter base stays the same, but the vegetables can shift with the seasons or your mood.
Pairing and Serving Ideas
I usually serve this with a simple side salad dressed in lemon vinaigrette to keep the brightness going. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully, echoing the citrus notes in the pasta. If you are feeding kids, a basket of warm garlic bread makes them feel like they are at a fancy Italian spot. Leftovers, if you have any, reheat surprisingly well with a splash of water or broth to loosen the sauce.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to three days. The pasta will absorb some of the sauce as it sits, so when reheating, add a tablespoon or two of water or chicken broth to bring it back to life. I reheat it gently in a skillet over low heat, stirring frequently, though the microwave works in a pinch if you are in a hurry.
- Always taste and adjust seasoning after reheating; flavors can dull slightly in the fridge.
- If making ahead, undercook the pasta by a minute so it does not turn mushy when reheated.
- Fresh parsley added just before serving perks everything back up beautifully.
Save This garlic butter chicken and pea pasta has earned its place in our weekly rotation, not because it is fancy, but because it is exactly what we need when life gets loud. I hope it finds a spot in your kitchen too.
Recipe Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay incredibly tender. Cut them into bite-sized pieces and increase cooking time by 2-3 minutes since thighs are slightly thicker than breasts.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta cooking water is essential for achieving the right consistency. Add it gradually while tossing, as the starch helps emulsify the butter and coats each strand. Start with a quarter cup and add more if needed.
- → What pasta shapes work best for this dish?
Curly shapes like fusilli, rotini, or pappardelle are ideal because their ridges and spirals trap the garlic butter sauce beautifully. You can also use linguine or fettuccine for a more elegant presentation.
- → Can I make this ahead of time?
This dish is best served immediately after assembly for optimal sauce consistency. However, you can prep all ingredients in advance, then cook everything fresh when ready to serve.
- → How do I make this dish richer?
Add a splash of heavy cream or crème fraîche when tossing the pasta with the sauce. You can also increase the butter to 4 tablespoons and use more Parmesan for extra depth and richness.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and garlic beautifully. The acidity cuts through the richness of the butter sauce while enhancing the herbaceous notes.