Garlic Butter Chicken Pasta

Tender, golden-seared chicken bites tossed with penne pasta in a rich, velvety garlic butter and parmesan cream sauce.

Why This Recipe Works:

• Searing bite-sized chicken cubes maximizes surface area for the Maillard reaction while keeping the meat incredibly juicy.
• Deglazing the pan with chicken broth lifts the fond (browned bits), incorporating deep, savory flavor directly into the cream sauce.
• Adding the garlic during the last minute of searing prevents it from burning, preserving its sweet, aromatic profile.

I still remember standing in my drafty first apartment kitchen, clutching a pair of plastic tongs while a cheap, warped aluminum pan wobbled violently on the burner.

I was trying to sear massive, whole chicken breasts, my forearms aching as I pressed them down, tapping the tongs against my hip in frustration. Meanwhile, the garlic I had thrown in too early burned into bitter, black specks that clung to the meat like ash.

Bear with me here, because that disaster taught me a fundamental rule of kitchen physics: whole chicken breasts are terrible candidates for quick pan-searing because their uneven thickness guarantees uneven cooking.

Garlic burns at just 300°F, while chicken needs a screaming 375°F to achieve a proper Maillard reaction.

The fix is beautifully simple: we slice the chicken into uniform, bite-sized cubes, sear them rapidly at high heat, and then build a luscious pan sauce using the leftover browned bits.

If you love our classic [Garlic Butter Chicken](/2026/07/savor-the-garlic-sauce.html), this pasta version takes those same rich flavors to the next level.

It is pure comfort in under thirty minutes.

Garlic Butter Chicken Pasta

• Publisher Storied Skillet
• Cuisine American-Italian
• Category Dinner, Pasta
• Prep Time 15 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 680 calories
• Rating 4.8 5301
• Tags garlic butter chicken, creamy parmesan pasta, quick dinner, chicken pasta recipe

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 tbsp Diamond Crystal kosher salt, divided
• 1/2 tsp freshly cracked black pepper
• 6 cloves garlic, minced
• 8 oz (225g) penne pasta
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tbsp fresh parsley, chopped

Directions

1. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Pat the chicken cubes completely dry with paper towels and season them with half of the kosher salt and black pepper.
3. Melt 2 tablespoons of butter with the olive oil in a large skillet over medium-high heat until the foam subsides.
4. Add the chicken cubes in a single layer, leaving space between them to prevent steaming, and sear undisturbed for 3 minutes until a golden crust forms.
5. Flip the chicken, add the minced garlic and remaining 2 tablespoons of butter, and sauté for 1 to 2 minutes until the garlic is fragrant and the chicken is cooked through. Fish the chicken out of the pan and set aside on a plate.
6. Pour the chicken broth into the hot skillet, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
7. Reduce the heat to medium, pour in the heavy cream and remaining salt, and simmer for 3 minutes until slightly thickened.
8. Stir in the grated Parmigiano-Reggiano cheese until melted and smooth, then toss in the cooked pasta and chicken, adding a splash of reserved pasta water if the sauce clings too tightly. Garnish with fresh parsley and serve immediately.
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Notes

• We exclusively use Diamond Crystal kosher salt in our kitchen. If you are using Morton's kosher salt or standard table salt, cut the volume by half to avoid an over-salted dish.
• Freshly grated Parmigiano-Reggiano is crucial here because pre-shredded cheeses are coated in cellulose, an anti-caking agent that prevents the cheese from melting smoothly into the protein matrix of the cream sauce.
• Keep a close eye on your garlic once it hits the pan; if your skillet is running too hot, slide it off the burner for thirty seconds to let the thermal mass cool down before the garlic scorches.
• After a day in the fridge, the pasta will absorb the moisture from the sauce, causing it to clump. Reheat it with a splash of milk or broth to loosen the emulsion.

Serving Suggestions

Complete this comforting meal by pairing it with bright, crisp sides that cut through the rich, buttery sauce.

• A crisp green salad tossed in a [tangy lemon marinade](/2026/07/tangy-lemon-marinade.html) to balance the heavy cream.
• Warm, crusty bread slathered in garlic butter to scoop up every last drop of the parmesan sauce.
• A side of [sautéed garlic cabbage](/2026/07/saut-ed-cabbage.html) for a light, buttery vegetable pairing.
• A glass of chilled, high-acid white wine like Sauvignon Blanc or Pinot Grigio to cleanse the palate between bites.

Storage and Reheating

Store any leftover pasta in an airtight glass container in the refrigerator for up to three days. Glass is highly recommended here, as plastic containers tend to absorb the fat-soluble garlic oils, leaving a stubborn scent that lingers even after a year of washing.

When you are ready to reheat, avoid the microwave if you can. High, direct microwave heat will break the delicate emulsion of the cream and cheese, leaving you with a greasy pool of oil and clumpy pasta.

Instead, transfer the leftovers to a small saucepan over low heat. Add two tablespoons of whole milk or chicken broth, and stir constantly with a silicone spatula until the sauce becomes creamy and smooth again.

Do not attempt to freeze this dish. Cream-based sauces do not survive the freezing and thawing process well, as the ice crystals break the fat emulsion, causing the sauce to curdle upon thawing.

Ingredient Substitutes

If you find yourself missing an ingredient, these simple swaps will keep your dinner on track without sacrificing flavor.

1. Chicken Breasts: You can easily swap these for boneless, skinless chicken thighs if you prefer juicier, more forgiving meat.
2. Heavy Cream: If you want a lighter option, half-and-half mixed with a teaspoon of cornstarch works, though the sauce won't be quite as luxurious.
3. Penne Pasta: Any short, ridged pasta like rigatoni or rotini will work beautifully to catch the creamy sauce.
4. Chicken Broth: Dry white wine, like Pinot Grigio, makes an incredible substitute for deglazing the pan and adds a lovely acidity.
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There is something deeply satisfying about watching a few simple pantry staples transform into a restaurant-quality meal in under thirty minutes. Trust me on this one—once you master the quick-sear method for the chicken, you will find yourself making this comforting dish on repeat for busy weeknights and cozy weekends alike.