Garlic Butter Chicken Pasta

$- 8 oz linguine or spaghetti - 2 boneless chicken breasts, sliced into strips - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For pasta, I like Barilla or De Cecco. Both brands cook well and taste great. If you want a healthier option, try whole wheat pasta. For chicken, choose organic or free-range if possible. This makes a big difference in flavor. When it comes to butter, I prefer Kerrygold for its rich taste. You can swap Parmesan with Pecorino Romano if you're looking for a sharper flavor. When picking chicken, look for bright pink meat with no smell. Fresh pasta should feel firm, not sticky. For garlic, choose bulbs that feel heavy and firm. Avoid any that have sprouted or feel soft. When buying tomatoes, pick ones that are bright and firm. Spinach should be vibrant green with no wilting. Always check the expiration date on cheese, as freshness matters for taste. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. Once it boils, add 8 ounces of linguine or spaghetti. Cook the pasta according to the package directions until it is al dente. This usually takes around 8-10 minutes. When done, save 1/2 cup of pasta water, then drain the pasta. Set it aside. This water will help your sauce later. In a large skillet, melt 2 tablespoons of butter over medium heat. Slice 2 boneless chicken breasts into strips. Season the chicken with salt and pepper. Add the chicken to the skillet. Cook it for about 5-7 minutes. Stir occasionally until the chicken is cooked through and golden brown. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of butter. Let it melt. Then, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté this mixture for 1-2 minutes. The garlic should smell great but avoid burning it. Burning will change the flavor and make it bitter. Next, add 1 cup of halved cherry tomatoes to the skillet. Cook them for about 3 minutes until they begin to soften. Then, stir in 1 cup of baby spinach. Cook the spinach until it wilts down. After that, return the cooked chicken to the skillet. Add the drained pasta. Toss everything well. If the mixture seems dry, add some of the reserved pasta water. Finally, stir in 1/2 cup of grated Parmesan cheese until everything is mixed well. Divide the pasta into bowls. For a fresh touch, garnish with chopped fresh parsley. You can also sprinkle more Parmesan cheese on top if you'd like. This dish is best served warm. Enjoy your delicious Garlic Butter Chicken Pasta! To cook pasta, use a large pot. Bring salted water to a boil. Add your linguine or spaghetti. Stir the pasta to keep it from sticking. Cook it until it’s al dente. This means it should be firm but not hard. Reserve half a cup of the pasta water before draining. This water helps to create a smooth sauce. If you like heat, add more red pepper flakes. Start with one teaspoon to see how it feels. You can always add more later. If you want less spice, use half a teaspoon. Another way to cool the heat is to add more butter. This makes the dish rich and creamy. Garlic is the star of this dish. Use fresh garlic for the best taste. Mince it finely to release its oils. Sauté it in melted butter for one to two minutes. Be careful not to burn it, or it will taste bitter. The garlic should turn fragrant and lightly golden. This adds a deep flavor to the entire meal. You can also add more garlic if you love it! Pro Tips Use Fresh Ingredients: Fresh garlic and ripe tomatoes will enhance the flavor of the dish significantly. Always opt for the freshest produce available. Perfectly Cooked Pasta: Make sure to cook the pasta al dente. This helps retain a good texture and prevents it from becoming mushy when mixed with the sauce. Adjust Spice Levels: Feel free to adjust the amount of red pepper flakes according to your spice tolerance. Start with a small amount and add more if desired. Garnish for Flavor: Don’t skip the fresh parsley! It adds a pop of color and a fresh flavor that complements the richness of the garlic butter sauce. {{image_2}} You can boost the nutrition of your Garlic Butter Chicken Pasta by adding vegetables. I love using fresh veggies. Try adding bell peppers, zucchini, or broccoli. These add color and crunch. You can toss them into the skillet while you cook the chicken. This way, they absorb all the garlic flavor. You can also use frozen mixed vegetables if you are short on time. Just add them when you add the cherry tomatoes. If you need a gluten-free meal, swap the pasta. Use gluten-free linguine or spaghetti. Many brands offer great taste and texture. You can also use spiralized vegetables, like zucchini or carrots. This gives you a lighter, veggie-packed dish. Cook the noodles according to their package instructions. The rest of the recipe stays the same. You won’t miss the gluten! Want to change up the protein? You can easily use shrimp or tofu. If you choose shrimp, add it to the skillet after the garlic. Cook until it's pink and tender. For tofu, press and cube it first. Sauté it until golden brown. You can even use cooked sausage for a heartier dish. Each option brings a unique flavor to the pasta! To keep leftovers fresh, let the pasta cool. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to separate the chicken and pasta if you can. This helps keep the chicken juicy. When reheating, use a skillet for best results. Add a splash of water or broth to the pan. Heat over low until warm. Stir gently, so it heats evenly. You can also use the microwave. Just put it in a bowl and cover it. Heat in short bursts, stirring in between. You can freeze this dish for later. First, let it cool completely. Then, pack it in a freezer-safe container. It will last for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned before. This keeps the flavors bright and tasty! Yes, you can use whole wheat pasta. Whole wheat adds a nutty flavor and more fiber. It cooks a bit longer, so check the package for timing. This change makes the meal healthier while still tasty. If you don't have Parmesan, try Pecorino Romano or nutritional yeast. Both give a nice cheesy taste. You can also use a blend of cream cheese and a little salt for a creamy texture. To reduce spice, skip the red pepper flakes. You can also add more butter or cheese. This will balance the flavors and keep the dish mild. Fresh herbs like parsley can also add flavor without heat. Yes, you can prepare the chicken and sauce ahead. Cook the pasta fresh to keep it from getting mushy. Store the chicken and sauce in the fridge for up to two days. Reheat gently before serving for best results. This article covered the key steps to make a tasty pasta dish. We explored the best ingredients, cooking methods, and helpful tips. Remember, fresh ingredients boost flavor, and adjusting spices lets you tailor the dish to your taste. Adding veggies or trying different proteins can make it unique. With proper storage, you can enjoy leftovers too. Experiment and have fun in your kitchen. Trust me, you’ll love the results!$

Garlic Butter Chicken Pasta

A delicious pasta dish featuring chicken, garlic, and a buttery sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

8 oz linguine or spaghetti
2 pieces boneless chicken breasts, sliced into strips
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1 cup baby spinach
0.5 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced chicken, and season it with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
Prepare the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Combine Ingredients: Add the cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften. Stir in the baby spinach and cook until wilted.
Mix Pasta and Chicken: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water as needed to help the sauce coat the pasta. Stir in the grated Parmesan cheese until well combined.
Serve: Divide the pasta into bowls, garnish with fresh parsley, and sprinkle additional Parmesan cheese if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword butter, chicken, garlic, pasta