Garlic Butter Chicken Pasta with Lemon & Fresh Herbs
Ingredients
- 1 poundchicken breast
- ·salt
- ·black pepper
- 12 ouncepasta
- 4 tablespoonbutter
- 5 clovesgarlic
- 1lemon
- ·fresh parsley
- ·fresh basil
- ½ cupchicken broth
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 5 cloves garlic.
- 02
Chop a handful of fresh parsley and about 6–8 fresh basil leaves.
- 03
Juice 1 lemon (you'll need about 2–3 tablespoons).
Method
- 01
Bring a large pot of salted water to a boil and add pasta. Cook until al dente according to package directions, then drain and set aside.
- 02
While pasta cooks, pat chicken dry with paper towels. Season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and cook 6–7 minutes per side, until golden and cooked through (165°F internal temperature). Transfer to a cutting board.
- 04
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned.
- 05
Add broth to the skillet and simmer for 2 minutes. Stir in the juice of 1 lemon and a pinch of red pepper flakes if using. Taste and adjust salt and pepper.
- 06
Slice the cooked chicken and return it to the skillet. Add the cooked pasta and toss gently to coat with sauce.
- 07
Divide among bowls and garnish with fresh parsley, basil, and a thin lemon slice. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For herbal depth, add a small pinch of dried oregano to the butter when toasting garlic. A splash of white wine (1/4 cup) can replace half the broth for brightness.
Swap chicken breast for thighs if you prefer richer, more forgiving meat—add 1–2 minutes per side. Basil wilts quickly; add it as a finish, not into the hot pan early. Make-ahead: prep garlic and herbs up to 4 hours in advance and refrigerate.