Garlic Butter Chicken & Pasta Skillet
Ingredients
- 1 poundchicken breast (boneless, skinless)
- 12 ouncepasta (penne or farfalle)
- 2 cupchicken broth
- 4 clovegarlic
- 2 tablespoonolive oil
- 2 tablespoonbutter
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ½ cupfresh parmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Season chicken breast with salt and pepper, then sear for 4 minutes per side until golden. Remove to a plate.
- 02
In the same skillet, melt 1 tablespoon butter. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 03
Pour in chicken broth and bring to a boil. Add pasta (breaking long strands to fit) and stir well. Return chicken to the skillet, nestling it into the pasta.
- 04
Reduce heat to medium, cover with a lid or foil, and simmer for 12–14 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- 05
Remove from heat. Stir in remaining 1 tablespoon butter, juice of 1 lemon, and parmesan. Taste and adjust salt and pepper. Serve hot.
Spice Tips
Red pepper flakes bring gentle heat—add another pinch if you prefer more spice. A handful of fresh basil or parsley stirred in at the end brightens the dish. For richness, finish with a crack of fresh black pepper and extra lemon zest.
For a lighter finish, use half-and-half or cream instead of butter. Leftovers keep refrigerated up to 3 days; reheat gently with a splash of broth.