Smoky garlic butter chicken pasta
Smoky garlic butter chicken pasta is a deliciously simple dish that combines tender chicken pieces with a rich garlic butter sauce, all tossed with perfectly cooked pasta. The smoky flavor…
By Ava
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Reading time: 6 min
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Smoky garlic butter chicken pasta is a deliciously simple dish that combines tender chicken pieces with a rich garlic butter sauce, all tossed with perfectly cooked pasta. The smoky flavor adds a warm, comforting touch that makes every bite feel special without needing a lot of ingredients.
I love making this when I want something satisfying but don’t want to spend too much time in the kitchen. The buttery garlic sauce clings to the pasta so well, and the smoky chicken keeps things interesting. I usually add a sprinkle of fresh parsley or a little Parmesan on top for a simple finish that makes it feel a bit fancy.
This pasta is great for dinner any night of the week, whether you’re cooking for yourself or a crowd. I find it’s one of those meals that keeps everyone happy and comes together quickly, which is perfect for busy days. Plus, leftovers taste just as good the next day, making it an easy go-to recipe I always come back to.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for extra juiciness and flavor, but chicken breasts work fine too if you want leaner meat.
Smoked Paprika: This is the key to that smoky taste without grilling. If you’re missing it, regular paprika with a tiny pinch of cumin can help mimic the flavor.
Heavy Cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, but the texture may change a bit.
Pasta: Rotini holds the sauce nicely with its spiral shape. You can swap for fusilli, penne, or any pasta you have on hand.
Spinach: Adds freshness and a pop of color. Baby kale or arugula also works well if you want to switch it up.
How Do You Get That Perfect Smoky, Golden Chicken?
Getting a nice char on the chicken is all about heat and patience:
- Start with a hot skillet and enough oil to prevent sticking.
- Don’t overcrowd the pan—cook chicken in batches if needed.
- Let the chicken sit without moving it too much to build a crust.
- Turn pieces only when they release easily and show a deep golden color.
This approach seals in juices and gives that smoky, caramelized flavor that makes this dish shine.
Equipment You’ll Need
- Large pot – for boiling the pasta; you want plenty of water so it cooks evenly without sticking.
- Large skillet or frying pan – perfect for cooking and searing the chicken, plus making the sauce in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Colander – to drain the pasta easily once it’s cooked.
- Measuring cups and spoons – to keep your spices and liquids just right for the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and offers a nice seafood twist that pairs well with garlic butter sauce.
- Add sun-dried tomatoes – they bring a tangy sweetness that balances the smoky flavor perfectly.
- Stir in mushrooms – sautéed mushrooms add a nice earthiness and work great with the creamy sauce.
- Use cheddar or mozzarella cheese – for a milder, gooey cheese option that melts well into the sauce.
Smoky Garlic Butter Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz rotini pasta (or any pasta you like)
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ½ tsp smoked paprika
- ½ tsp chili flakes (optional for a bit of heat)
For the Sauce:
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s perfect for a quick dinner, with about 10 minutes for cooking the chicken and pasta and another 5 for making the creamy garlic butter sauce and tossing everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s just tender (al dente). Drain the pasta, but save about half a cup of the pasta water for the sauce. Set the pasta aside.
2. Season and Cook the Chicken:
In a bowl, toss the chicken pieces with salt, pepper, smoked paprika, and chili flakes if you like it spicy. Heat the olive oil in a big skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving too much for about 3 minutes to get a nice brown crust. Turn and cook the other side until golden and cooked through, about 3 more minutes. Remove the chicken from the pan and set it aside.
3. Make the Garlic Butter Sauce:
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the garlic and onion. Stir and cook for 2 to 3 minutes, until fragrant and the onions have softened. Pour in the chicken broth and heavy cream, and let the sauce simmer gently for 3 to 4 minutes to thicken a bit.
4. Add Cheese and Spinach:
Stir in the Parmesan cheese until it melts and makes the sauce creamy. Then, add the fresh spinach, stirring just until it wilts.
5. Combine Everything:
Return the chicken and cooked pasta to the skillet. Toss everything together to coat the pasta and chicken with that creamy sauce. If the sauce feels too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your perfect creaminess.
6. Finish and Serve:
Stir in the remaining tablespoon of butter for extra smoothness and richness. Taste and adjust the seasoning with salt and pepper. Plate the pasta and sprinkle with chopped fresh parsley and extra Parmesan cheese if you like. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to avoid excess moisture, which helps in getting that nice smoky crust.
Can I Make This Pasta Ahead of Time?
Absolutely! You can prepare the sauce and chicken ahead and store them separately in the fridge for up to 2 days. When ready to eat, gently reheat on the stove, then toss with freshly cooked pasta for best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat adding a splash of cream or broth if the sauce has thickened too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try using half-and-half or whole milk, though the sauce won’t be as rich or thick. For a dairy-free alternative, canned coconut milk works well but will add a subtle coconut flavor.