Description
Texas Style Garlic Butter Chicken Pasta combines browned chicken and penne with a creamy skillet sauce made with butter, plenty of garlic, chicken broth, rosemary, Parmesan, lemon, paprika, and crushed red pepper.
Ingredients
12 ounces penne pasta
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
6 garlic cloves, minced
½ teaspoon finely chopped fresh rosemary
½ teaspoon crushed red pepper flakes
1 cup low-sodium chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon fresh lemon juice
½ cup reserved pasta cooking water, as needed
Chopped fresh parsley, optional for serving
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta without rinsing it and set it aside.
2. Pat the chicken pieces dry and season them evenly with paprika, kosher salt, and black pepper. Drying the surface helps the chicken brown instead of steaming in the skillet.
3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the skillet is hot, arrange the chicken in a single layer. Avoid overcrowding the pan; work in batches if necessary.
4. Cook the chicken without constantly moving it so the first side can develop good color. Turn the pieces and continue cooking until browned and the thickest pieces reach an internal temperature of 165°F. Transfer the chicken to a clean plate and keep any browned bits in the skillet.
5. Reduce the heat to medium. Add the remaining 2 tablespoons butter, minced garlic, rosemary, and crushed red pepper flakes. Cook gently, stirring, until the garlic becomes fragrant. Do not let it become dark brown or scorched.
6. Pour the chicken broth into the skillet. As it begins to simmer, scrape the bottom of the pan with a wooden spoon to loosen the browned chicken bits and incorporate them into the sauce.
7. Stir in the heavy cream. Reduce the heat as needed to maintain a gentle simmer and cook until the sauce begins to reduce and thicken slightly.
8. Lower the heat before gradually stirring in the freshly grated Parmesan. Stir until the cheese melts smoothly into the cream sauce. Avoid bringing the sauce to a vigorous boil after adding the Parmesan.
9. Return the browned chicken and any juices from the plate to the skillet. Add the drained penne and toss thoroughly until the chicken and pasta are evenly coated with the garlic butter sauce.
10. Add 2 tablespoons of reserved pasta water and toss again. If the sauce remains too thick, add more pasta water 1 tablespoon at a time. Stop as soon as the sauce moves easily around the pasta and coats it without becoming watery.
11. Stir in the fresh lemon juice. Taste the finished pasta and adjust salt, black pepper, or crushed red pepper only if needed. Finish with chopped parsley if desired and serve while the sauce is creamy.
Notes
Chicken doneness: Cook the thickest chicken pieces to an internal temperature of 165°F. Similar-sized pieces will cook more evenly.
Browning: Give the chicken enough room in the skillet. Crowding traps moisture and reduces browning.
Garlic: Lower the skillet heat after removing the chicken. The pan retains substantial heat, and minced garlic can burn quickly.
Heat level: Use ¼ teaspoon crushed red pepper flakes for a milder pasta, omit them for no chile heat, or add additional flakes at the table for a hotter serving.
Pasta choices: Linguine, spaghetti, rotini, or another pasta can replace penne. Cook whichever shape you choose until al dente.
Chicken thighs: Boneless, skinless chicken thighs can replace breasts. Cut them into evenly sized pieces and cook completely before proceeding with the sauce.
Pasta water: Reserve it before draining. Add it to the finished sauce gradually because you may need only a few tablespoons.
Cheese: Freshly grated Parmesan melts more readily into the sauce. Add it over gentler heat and avoid boiling the sauce aggressively afterward.
Storage: Cool leftovers and refrigerate them in an airtight container for up to 3 days.
Reheating: Add a splash of milk or cream before reheating because refrigerated pasta absorbs sauce. Warm gently on the stovetop over low to medium-low heat or microwave in short intervals, stirring between intervals.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Texas Style Garlic Butter Chicken Pasta, garlic butter chicken pasta, Texas chicken pasta, creamy garlic chicken pasta, garlic butter pasta with chicken