Garlic‑Butter Chicken Spaghetti

This Garlic‑Butter Chicken Spaghetti blends tender chicken, garlicky butter sauce, and al dente spaghetti into a comforting, flavorful pasta dish. It’s rich, savory, and surprisingly quick — perfect for a cozy dinner or a satisfying weeknight meal.

Why You’ll Love This Recipe

• Juicy chicken and garlicky butter sauce make a rich, satisfying pasta
• Simple ingredients and straightforward steps — great for busy nights
• Easy to customize (add veggies, spice, herbs, cream)
• Feels like a restaurant pasta but easy enough for home cooking
• Reheats well — ideal for leftovers or next‑day lunch

Ingredients

• 300–350 g (≈ 10–12 oz) spaghetti (or pasta of your choice)
• Salt (for pasta water)
• 2 tablespoons olive oil or butter (for cooking chicken)
• 2 chicken breasts (or thighs), cut into bite‑sized pieces
• Salt and freshly ground black pepper, to taste
• 4–5 cloves garlic, minced
• 3 tablespoons unsalted butter
• ½ teaspoon red pepper flakes (optional — for a little heat)
• ½ cup (approx.) chicken broth (or pasta water)
• ¼ cup grated Parmesan cheese (plus more for serving)
• Fresh parsley or basil, chopped (for garnish)
• Optional: a squeeze of lemon juice (for brightness)

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Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente.
Reserve about ½ cup of pasta cooking water, then drain the pasta and set aside.

2. Cook the Chicken

In a large skillet, heat olive oil or 1 tablespoon butter over medium-high heat.
Season the chicken pieces with salt and pepper.
Add chicken to the skillet and sauté until browned and cooked through (about 5–7 minutes). Remove chicken and set aside.

3. Make the Garlic‑Butter Sauce

In the same skillet, reduce heat to medium. Add the remaining butter.
Once melted, add minced garlic (and red pepper flakes if using) and sauté for 30 seconds until fragrant — avoid burning the garlic.
Pour in chicken broth (or a splash of pasta water) and stir, scraping up any browned bits from the pan.

4. Combine Pasta, Chicken & Sauce

Return the cooked chicken to the skillet.
Add the drained spaghetti. Toss everything together to coat the pasta and chicken in the garlic-butter sauce.
If the pasta seems dry, add a little of the reserved pasta water to loosen the sauce.

5. Add Cheese & Finish

Sprinkle grated Parmesan cheese over the pasta and stir to melt and combine.
Taste and adjust seasoning (salt, pepper). If desired — squeeze a bit of lemon juice for a bright finish.

6. Serve

Divide into plates or bowls. Garnish with chopped parsley or basil, and extra Parmesan if desired. Serve hot.

You Must Know

• Don’t overcook garlic — it turns bitter. Add and sauté only briefly.
• Reserve pasta water before draining — helps loosen sauce if too thick.
• Cook chicken just until done; overcooking makes it dry.
• Toss pasta and sauce thoroughly so every strand is coated.

Pro Tips & Variations

• Add vegetables: spinach, cherry tomatoes, mushrooms, or broccoli for colour and nutrition.
• For a creamier sauce: stir in ¼ cup heavy cream or cream cheese at the end.
• For more flavor depth: add a splash of white wine to the sauce before adding broth.
• Add herbs: thyme, oregano, or basil for extra aroma.
• For a spicy kick: increase red pepper flakes or add a dash of chili oil.

Serving & Storage

• Serve immediately to enjoy best flavor and texture.
• Leftovers: store in airtight container in fridge 1–2 days; reheat gently — add a splash of water or broth if sauce thickens.
• Perfect for make-ahead lunch — store in portions and reheat when needed.

Frequently Asked Questions

→ Can I use leftover cooked chicken instead of raw?
Yes — just skip the chicken sauté step and add cooked chicken when combining pasta and sauce.

→ Can I use a different pasta?
Absolutely — penne, fettuccine, or linguine all work well with this sauce.

→ My sauce is too thin — how to thicken?
Let it simmer a bit longer after adding chicken broth, or stir in a tablespoon of grated Parmesan to thicken.

→ Can this be made dairy‑free?
Yes — substitute butter with olive oil, and omit or replace Parmesan with nutritional yeast or dairy-free cheese.

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