Garlic olive oil chicken: 20-Minute Garlic Chicken Pasta with Butter {SO Easy}

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Garlic Chicken Pasta with an incredible garlic butter pasta sauce is the best quick and easy comfort food that you can have on the dinner table in less than 20 minutes!

Garlic Chicken Pasta

This is seriously one of the quickest and easiest dinners to make. Even with such a short cook time and such a small ingredient list, it looks and tastes like there was way more time and effort put into it.

The chicken is so juicy and flavorful, and the garlic butter is truly melt in your mouth good. Garlic butter noodles with chicken is just simply delicious and is guaranteed to be popular with your whole family.

Tips For The Best Garlic Butter Sauce

There are a couple of tricks for making the world’s best buttery garlic pasta sauce.

• Keep a close eye on the garlic while it sautés. You don’t want the garlic to burn, and you don’t want the butter to simmer. You’re really just trying to get the butter just warm enough to coax the delicious flavors out of the garlic. If garlic burns, it turns bitter, so instead of trying to save a sauce with burnt garlic, it’s best to start the pasta sauce over.
• Add some of that flavorful starchy cooking water to the pasta dish. Since we’re using salted cooking water, it adds tons of flavor, and the starches in the water makes a deliciously creamy sauce without using heavy cream.

What Kind Of Chicken Should I Use?

Air chilled boneless skinless chicken breast is my favorite for most pasta recipes. I love how chicken breast takes on the flavors of the dish, and air chilled chicken is always so juicy and delicious.

Feel free to use chicken thighs if you prefer! It’s totally up to your preference. You could also use shredded rotisserie chicken, just sauté it in the oil and spices first so that it takes on all those delicious flavors.

What’s The Best Pasta Shape To Use?

I love spaghetti for this recipe – it’s cheap, the buttery sauce coats the long noodles, and this is just a good recipe for slurping up the noodles while you’re eating it. It’s also delicious with fettuccine, bucatini, linguine, and angel hair pasta. If you’d prefer a short noodle, I’d recommend farfalle (bowtie), penne, or rotini.

No matter which noodle you choose, be sure to boil the pasta in a large pot of salted boiling water.

• Choosing a large enough pot is critical to giving the pasta plenty of room to cook in water that’s at a rolling boil, which is how you stop the pasta from sticking together.
• Salting the pasta water is your only chance to season the inside of the pasta, because the pasta will absorb that flavorful cooking water while it boils.

Ingredients

You only need 10 pantry friendly ingredients to make this quick meal. You’ll need: chicken breasts, olive oil, dried parsley flakes, garlic powder, salt, pepper, spaghetti, butter, garlic, and parmesan.

How To Make Garlic Butter Chicken Spaghetti

This 20-minute recipe is honestly so simple, but it brings a ton of flavor to the table. All you have to do is coat the filleted chicken in the oil and spices, then sauté it until it’s cooked through.

Cook the pasta in salted water, and while that’s cooking, make the sauce by sautéing the garlic in butter. Toss the pasta with the sliced chicken and garlic butter sauce, and voila! That’s all it takes (which is why it will be your new favorite meal idea). See the recipe card below for the full recipe including ingredient amounts, cooking times, and helpful tips, etc.

What To Serve Garlic Butter Pasta With

My favorite side for this dish is my easy Italian Green Beans recipe. It would also be delicious with a side salad, some roasted vegetables, or a slice of garlic bread.

Optional Additions

There are three different ways you can play with the flavor of this dish. You can change the meat, you can add vegetables, or you add or swap the herbs or aromatics. Some delicious options are:

• Meat: Grilled Chicken, Shrimp, Pancetta, Bacon, Crispy Parmesan Chicken, or Sausage.
• Vegetables: Tomato (especially cherry tomatoes), Onion, Spinach, Broccoli, Sun-Dried Tomatoes, or Golden Brown Mushrooms.
• Herbs, Spices, and Aromatics: Chili Pepper Flakes, Lemon Juice, Lemon Zest, Pesto, Basil, Italian Seasoning, or Roasted Garlic.

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I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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If you like this recipe, be sure to check out our entire pasta recipe section! Some reader favorite pasta with chicken recipes are:

• Cajun Chicken Pasta
• Tuscan Chicken Pasta
• Rasta Pasta
• Chicken Bacon Ranch Pasta
• Chicken Mushroom Pasta

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Ingredients

Chicken and Seasoning Blend:

• 1 pound boneless skinless chicken breasts (about 2 large breasts)
• 2 Tablespoons olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1 1/2 teaspoons garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Pasta and Garlic Butter Sauce:

• 8 ounces spaghetti (226 grams)
• 1/2 cup salted butter
• 6 medium cloves of garlic (minced)
• 1/2 cup freshly grated parmesan cheese (divided)
• 1 Tablespoon diced fresh parsley (optional, for garnish)

Instructions

Pasta: 

1. Boil a large part of salted water. Add pasta to boiling water and cook to al dente, according to the package instructions. Before draining the pasta after it is finished cooking, reserve 1 cup of the starchy cooking water.

Chicken:

1. In a medium bowl, combine the garlic powder, dried parsley, fine sea salt, black pepper and olive oil together.
2. Carefully butterfly the chicken breasts all the way through so you have 4 even filets. Add the chicken to the oil and spice blend and coat evenly. 
3. Heat a large nonstick skillet over medium-high heat and cook the chicken until golden brown, about 3 minutes per side, or until the internal temperature reads 165 F on an instant read meat thermometer.
4. Remove the chicken from the pan and cover it with aluminum foil to keep it warm.

Butter and Garlic Sauce:

1. Melt the butter in the skillet over medium-low heat, add the minced garlic and cook for about 2 minutes, or until it’s aromatic. 
2. Once the garlic butter is done, spoon out half of it from the pan into a small bowl.
3. Put the spaghetti into the skillet and toss to coat in the garlic butter, mix in 1/4 cup parmesan cheese then mix in 1/3 cup of the starchy cooking water. If it still needs some thinning out, add more starchy water, a little at a time, until desired consistency is reached.
4. Slice the chicken into thin strips and put on top of the spaghetti or beside it, spoon out the rest of the garlic butter on top of both the chicken and spaghetti. Then garnish with fresh parsley, the rest of the parmesan cheese, and some black pepper if desired.

Notes

If you enjoy a little heat, crushed red pepper flakes would be amazing to add in with the garlic while it’s sautéing to give the sauce a little kick. 1/4 — 1/2 teaspoon (depending on your spice preference) would be perfect.

Nutrition Information:

Serving Size:

1/6

Amount Per Serving:
Calories: 450Total Fat: 24.7gCarbohydrates: 31.1gFiber: 1.4gSugar: 1.1gProtein: 24. 7g

Nutrition information isn’t always accurate. This recipe makes 4 large or 8 small servings. Nutrition was calculated assuming 8 servings.

If you need to get dinner on the table quickly, try this super fast and delicious garlic chicken pasta!

Lemon and Garlic Chicken With Cherry Tomatoes Recipe

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

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Ingredients

Yield:Serves 4

• 2tablespoons extra-virgin olive oil
• 3tablespoons fresh lemon juice
• 2garlic cloves, minced or pureed
• 1teaspoon chopped fresh rosemary
• Salt and freshly ground pepper to taste
• 2boneless skinless chicken breasts (most weight 8 to 10 ounces)
• ¼cup dry white wine
• 2heaped cups cherry tomatoes, – about ¾ pound
• Pinch of sugar
• 2tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
• 2tablespoons grapeseed, sunflower or canola oil
• 1tablespoon chopped flat-leaf parsley
• ¼cup freshly grated Parmesan (optional)

Ingredient Substitution Guide

Preparation

1. Step 1

   Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.

2. Step 2

   Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.

3. Step 3

   Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.

4. Step 4

   Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned in spots. Turn over and brown other side, about 1½ minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.

5. Step 5

   Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

Tip

• Advance preparation: The chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking – and kept between pieces of plastic in the refrigerator.

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Recipe Tags

• Mediterranean
• Poultry
• Cherry Tomato
• Chicken Breast
• Dry White Wine
• Dinner
• Quick
• Main Course
• Fall
• Spring
• Summer
• Winter
• Dairy Free
• Healthy
• Kosher
• Low Sugar
• Nut Free

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Garlic, chicken and olive oil dishes, 510 step by step recipes with photos on the Food website

Garlic, chicken and olive oil dishes, 510 step by step recipes with photos on the Food website

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Restaurant #4 — Grilled Chicken Recipe from Deli Label

Method and Ingredients:
In order for the chicken to turn out juicy and at the same time move away from the bone, you need to start with the choice of product. The chicken should be fleshy, weighing about 1.5 kg and not watery, not pumped up.
For primary processing, you need to prepare a brine:
Water — 1l
Salt — 40g
Cane sugar Muscovado (can be replaced with regular sugar) — 20g
Allspice — 1g
Bay leaf — 2 leaves
Thyme — 5g
Mix everything and heat to 70 degrees, let the salt and sugar dissolve. Cool and salt the chicken overnight. Then rinse and dry the chicken.
Marinade for chicken:
Greek yogurt — 50g
Mutti tomato paste — 20g
Sweet paprika — 1g
Zira — 0.5g
Coriander — 0.5g
Turmeric — 0.5g
Black pepper — 0.1 g
Garlic — 3 cloves
Extra Virgin Olive Oil – 20g
Since the chicken already has a brine taste, we need to make a fragrant marinade. Press or grate the garlic. Mix with yogurt, tomato paste, olive oil and spices. Spread the dried chicken with marinade and marinate for 2-3 hours. You can use a vacuum to speed up, but if it is not there, then a bag or a bowl with a lid is enough, but it is better to hold it in such a marinade longer.
Chicken Ranch Sauce:
Homemade mayonnaise, such as Gordon Ramsay’s recipe
Greek yogurt — 40g
Garlic — 2 cloves
Cucumber — 40g
Mint — 1g
Salt — 1g
Slice of lemon or lime
Dijon mustard — 10g
Cucumber cut into small cubes. Grate the garlic. Mix all. Salt and squeeze lemon juice if you want more sour. This is the perfect sauce for fried chicken.
Homemade mayonnaise, for example, according to Gordon Ramsay’s recipe.
We bake chicken;
So, now let’s bake the chicken. You need to preheat the oven to 240 degrees. Remove the chicken from the marinade and prepare a small wire rack for the oven tray so that it cooks on all sides. If not, then it would be enough to put the chicken on its back, breast up, so that the most edible part is tinted! We throw the chicken for 15 minutes and reduce the temperature to 150 and cook delicately for another 1 hour.
For chicken, a convection oven or an oven with close heating elements is preferable, but you can simply use the levels of pallets for such a technique. Still, the chicken requires supervision and just put, and you won’t be able to do your business if you want 100% of the result. Use the alarm clock and your eyes to control what is happening.
When the chicken is ready, the inside temperature should be 90-95 degrees.