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Creamy garlic butter chicken pasta made in one pan with parmesan, juicy chicken and a silky garlic-butter-cream sauce. A cosy, quick dinner (only 25 minutes to prep and cook!) that’s always a hit.
Nicky’s Notes
Do you ever look at a recipe and double the amount of garlic in it? I do it all the time! But this recipe has 6 FAT cloves of garlic, and I think that’s the perfect amount!
We love this one-pan recipe – it’s so good on a busy weeknight with a side of garlic bread and a nice crisp salad.
Apart from being cosy, creamy and delicious here’s why it’s one of my latest go-to dinners:
- Cooks in one pan – including the spaghetti.
- Ready in 25 minutes (5 mins prep and 20 minutes cooking time).
- The chicken stays juicy because it’s cooked quickly, then finished gently in the creamy sauce.
Table of Contents
📋 Ingredients for Garlic Butter Chicken Spaghetti
***Full recipe with detailed quantities in the recipe card below***
- Use double/heavy cream for a luscious creamy sauce, or swap for crème fraiche for a lighter sauce.
- Try to chop you chicken breast pieces fairly evenly so they cook at the same rate.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Fry the chicken pieces with the seasoning in a frying pan with oil until cooked. Remove from the pan. Add butter to pan and fry onions, garlic and parsley. Add chicken stock and spaghetti and simmer (lid on) for 10-12 mins. Add cream, parmesan and the cooked chicken. Stir and heat the chicken through and serve.
Recipe Tips
- Be sure to give the pasta a stir a couple of times to stop is sticking together, and always ensure the pasta is submerged so it cooks properly.
- Use a wide pan (ideally at least 6cm deep). A large frying pan/skillet works brilliantly because the pasta has room to cook evenly.
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Leftovers Guide
- Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
- Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.
- You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
- I don’t recommend freezing this recipe.
📺 Watch how to make it
Garlic Butter Chicken Pasta Recipe
Ingredients
- 1 tbsp oil
- 3 chicken breasts, chopped into small pieces this is about 525g/18.5oz
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp unsalted butter
- 1 onion peeled and thinly sliced
- 6 cloves garlic peeled and minced
- 2 tsp dried parsley (or 4 tbsp finely chopped fresh parsley)
- 960 ml (4 cups) chicken stock
- 300 g (10.5 oz) dried spaghetti
- 80 ml (1/3 cup) double (heavy) cream
- 50 g (1/2 cup) parmesan grated
To Serve:
- grated parmesan
- finely chopped curly parsley (or a sprinkle of dried parsley)
- black pepper
Instructions
- Sprinkle on the salt, pepper, paprika and oregano over the chicken and mix together to thoroughly coat the chicken pieces.3 chicken breasts, chopped into small pieces, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano
- Add the oil to a large frying pan and heat over a medium heat.1 tbsp oil
- Cook for 5-6 minutes, turing often, until the chicken is golden and cooked through. Remove from the pan and place in a bowl.
- Add the the butter to the pan and melt. Then add the sliced onion and fry gently for 2-3 minutes until the onions start to go translucent. Stir often, scraping up any bits from the chicken coating as you go.1 onion, 2 tbsp unsalted butter
- Add in the garlic and parsley, stir and cook for 1 minute.6 cloves garlic, 2 tsp dried parsley
- Pour in the stock, bring to a simmer, then add in the spaghetti. Make sure the liquid covers the spaghetti. Bring to a very gentle simmer, then place a lid or some foil on the pan. Simmer for 10-12 minutes, until the pasta is almost cooked through. Give it a stir a couple of times during cooking to stop the pasta sticking together.960 ml (4 cups) chicken stock, 300 g (10.5 oz) dried spaghetti
- Stir in the cream and parmesan, then add the cooked chicken back to the pan. Cook for a further 2-3 minutes, stirring a couple of times, until the chicken is heated through.80 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan
- Divide between bowls and top with parmesan, parsley and pepper before serving.grated parmesan, finely chopped curly parsley, black pepper
Video
Notes
Can I make it ahead and/or freeze it?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days. Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating. I don’t recommend freezing this recipe.
Ingredient swaps
- Add in vegetables, such as spinach or peas (in the last couple of minutes of cooking). Stir through rocket at the end, or add in fresh chopped tomatoes or sun dried tomatoes towards the end.
- Swap out the chicken for sausage.
- Add crispy bacon, mushrooms, or chopped chunks of cooked chorizo.
How to scale up and scale down this recipe
You can double or halve this recipe by sticking to the same ratios and cooking times.Nutritional information is approximate per serving (this recipe serves 4).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍲 More super spaghetti recipes
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