Pin it Rain was tapping against my kitchen window last Tuesday when I threw this together after a particularly chaotic day at work. Sometimes the best meals happen not from careful planning but from opening the fridge and seeing what can bring comfort in under 40 minutes.
My daughter usually picks around peas in everything, but when she saw them tangled in that glossy pasta with chicken, she actually went back for seconds. Thats when I knew this wasnt just another weeknight pasta.
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Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces: Cutting chicken before cooking means every piece gets maximum flavor from the garlic butter
- 1/2 teaspoon salt: Start with this and adjust later since Parmesan adds its own salty kick
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference here
- 1/2 teaspoon dried Italian herbs (optional): I skip this sometimes to let the garlic shine but its nice when you want extra depth
- 350 g (12 oz) curly pasta (fusilli or rotini): Those ridges are made for catching sauce
- 1 cup frozen peas thawed: Frozen peas are actually sweeter and more tender than fresh ones
- 2 tablespoons olive oil: You want this for searing the chicken properly
- 3 tablespoons unsalted butter: Unsalted lets you control the seasoning
- 4 garlic cloves minced: Do not skip do not reduce this is the soul of the dish
- 1/4 teaspoon red pepper flakes (optional): Just a subtle hum of warmth nothing overwhelming
- 1/3 cup grated Parmesan cheese: Freshly grated melts into the sauce beautifully
- Zest of 1 lemon: This brightens everything so it does not feel heavy
- 2 tablespoons fresh lemon juice: Adds just enough acid to cut through the butter
- 2 tablespoons chopped fresh parsley: Brings color and a fresh finish to each bowl
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Instructions
- Get that pasta going first:
- Cook pasta in a large pot of salted boiling water until al dente then scoop out 1/2 cup of the starchy cooking water before draining this liquid gold is what makes your sauce cling to every curl of pasta.
- Season while you wait:
- Sprinkle the chicken pieces with salt pepper and those Italian herbs if you are using them.
- Sear the chicken properly:
- Heat olive oil in a large skillet over medium-high heat and add chicken in a single layer cooking for 5-7 minutes until golden and cooked through then set aside on a plate.
- Build the garlic butter base:
- Turn heat down to medium melt that butter in the same skillet and add garlic with red pepper flakes sauteing just 1-2 minutes until fragrant.
- Bring it all back together:
- Add peas and the cooked chicken back to the skillet to warm through then toss in the pasta Parmesan lemon zest and lemon juice adding pasta water as needed until everything is coated in that glossy sauce.
- Finish with love:
- Remove from heat stir in parsley and give it a taste adjusting salt and pepper before serving.
Pin it Last Friday my neighbor smelled the garlic from her hallway and knocked on my door with a bottle of wine. Some recipes are meant to be shared.
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Making It Your Own
Sometimes I swap in rotisserie chicken when time is tighter or add a splash of cream if I want something more indulgent. The beauty here is in how flexible the framework is.
Pasta Perfection
Curly pasta really does work best here because those ridges hold onto sauce in ways that smooth noodles never could. I have tried and the difference is worth seeking out fusilli or rotini specifically.
Timing Is Everything
The trick is getting your chicken ready right as the pasta finishes cooking so everything comes together at the same moment.
- Start your water before you even cut the chicken
- Have all ingredients measured and ready before you turn on any heat
- Warm your serving bowls so the pasta stays hot longer
Pin it This is the kind of meal that turns a random Tuesday into something worth remembering.
Recipe Questions & Answers
- → Can I use fresh chicken instead of frozen?
Yes, fresh boneless, skinless chicken breasts work perfectly. Cut them into bite-sized pieces and cook as directed. Fresh chicken may cook slightly faster, so monitor doneness carefully.
- → What pasta shapes work best?
Curly pasta like fusilli and rotini are ideal as they trap the garlic butter sauce beautifully. Penne, farfalle, or tagliatelle are also excellent alternatives.
- → How do I prevent the sauce from breaking?
Reserve pasta water and add it gradually while tossing. The starch in pasta water emulsifies with the butter, creating a silky coating. Avoid high heat once the sauce is assembled.
- → Can I make this with frozen peas directly?
Yes, frozen peas can be added directly to the skillet without thawing. They'll warm through in about a minute when tossed with the hot pasta and chicken.
- → What can I substitute for Parmesan cheese?
Pecorino Romano offers a sharper flavor, while Asiago provides a milder alternative. Grana Padano is a close Parmesan substitute. Use the same amount of finely grated cheese.
- → How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of pasta water to restore the sauce consistency. The pasta may absorb sauce overnight.
