This garlic butter chicken pasta is rich with buttery garlic flavor in a savory, creamy sauce poured over browned chicken and your favorite pasta.
Simple to prepare and made with everyday ingredients, this dish tastes like a restaurant meal you can make at home. Quick pan-searing and a gently browned garlic-butter sauce create a tender, flavorful result.
Serve with sautéed or steamed vegetables or a crisp salad for a complete meal. Linguini works beautifully here, but spaghetti, angel hair, penne, rotini or macaroni are all excellent choices.
What You’ll Need
¼ cup butter
1 tablespoon oil
2 large boneless, skinless chicken breasts (about 1 pound)
3 tablespoons garlic, minced (about 6 large cloves)
1 teaspoon dried oregano
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
8 ounces uncooked pasta (I used linguini)
½ teaspoon lemon juice
¼ cup water
½ cup milk
How to Make
Preheat a Dutch oven or heavy skillet over medium heat (about 5–6) for 5 minutes. Add the butter and oil to the pan.
Add the chicken and sear over high heat until well browned, about 5–8 minutes on the first side. Flip and brown the second side for another 5–8 minutes. Remove the chicken to a plate.
Reduce heat to low–medium (about 3–4). Add the minced garlic and oregano and cook 5–8 minutes, stirring often, until the garlic is lightly browned—be careful not to burn it.
Meanwhile, cook the pasta according to package directions and drain.
Lower the heat to low (1–2). Whisk in the flour, water, milk, salt, pepper, and lemon juice. Cook and whisk for about 5 minutes until the sauce thickens and becomes smooth.
Return the chicken to the pan briefly to reheat and coat with sauce, then serve the chicken and sauce over or alongside the cooked pasta.
Tips
Using both oil and butter helps you get butter flavor without excessive smoking or burning. The oil raises the smoke point so you can sear the chicken at high heat while still enjoying the depth of butter.
Take care when browning garlic—overcooked garlic turns bitter. Aim for a light golden color to bring out a roasted, nutty garlic flavor.
Other Chicken Recipes to Love
Chicken Divan Crock Pot Recipe
Panda Express Mushroom Chicken
Chicken Tater Tot Casserole
📋 Recipe
Garlic Butter Chicken Pasta (browned & full of flavor)
Ingredients
- ¼ cup butter
- 1 tablespoon oil
- 2 large chicken breasts, boneless and skinless (about 1 pound)
- 3 tablespoon garlic, minced (about 6 large cloves)
- 1 teaspoon oregano, dry
- 1 tablespoon flour
- ¼ cup water
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon lemon juice
- 8 ounces pasta of choice, uncooked (I used linguini)
Instructions
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Preheat a Dutch oven or heavy skillet over medium heat (5–6) for 5 minutes. Add butter and oil.
-
Add chicken and sear over high heat 5–8 minutes on the first side until nicely browned. Flip and brown the second side 5–8 minutes. Remove to a plate.
-
Reduce heat to low–medium (3–4). Add garlic and oregano and cook 5–8 minutes until lightly browned.
-
Meanwhile, cook pasta according to package instructions and drain.
-
Lower heat to low (1–2). Add flour, water, milk, salt, pepper, and lemon juice. Whisk and cook about 5 minutes until thickened.
-
Serve the chicken with the sauce over or alongside the cooked pasta.
Nutrition
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