Garlic Butter Chicken Pasta
A quick and flavorful weeknight dinner, this Garlic Butter Chicken Pasta combines tender chicken, gluten-free pasta, and a creamy, aromatic garlic butter sauce. High in protein and fiber, low in saturated fat, and packed with bold spices, it’s perfect for healthy, satisfying meals or easy meal prep.
Equipment
- 1 measuring cup
- 1 Measuring Spoon Set
- 1-Large pot
- 1 strainer
- 1-Large skillet
- 1 pair of tongs
Ingredients
Chicken & Pasta:
- 12 oz gluten-free spaghetti
- 3 boneless skinless chicken breasts
- ½ tsp salt
- 1½ tsp Cajun seasoning
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tbsp garlic olive oil
- 1 tbsp lemon olive oil
Sauce:
- 1 stick ½ cup dairy-free butter, softened
- 1 cup chicken broth
- 1 tbsp dried shallots
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- ¾ tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tbsp lemon juice
Optional Cornstarch Slurry:
- 1 tbsp cold water
- 1 tsp cornstarch
Instructions
- Prepare the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to enhance the flavor of the pasta. Once boiling, add 12 ounces of gluten-free spaghetti and cook according to the package directions until al dente—firm to the bite but fully cooked. Stir occasionally to prevent the pasta from sticking together. Once cooked, drain the pasta using a colander and set aside. Keep warm by lightly covering the pasta to retain heat.
- Cut and Season the Chicken: While the pasta is cooking, place 3 boneless skinless chicken breasts on a clean cutting board. Using a sharp knife, cut them into uniform 1-inch cubes to ensure even cooking. Transfer the chicken cubes into a large mixing bowl. In a small bowl, combine ½ teaspoon salt, 1½ teaspoons Cajun seasoning, ½ teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Stir well so the seasonings are evenly blended. Sprinkle the seasoning mixture over the chicken cubes and toss until all pieces are evenly coated, ensuring maximum flavor.
- Heat the Cooking Oils: Place a large skillet over medium-high heat and add 1 tablespoon garlic olive oil and 1 tablespoon lemon olive oil. Allow the oils to warm for about 1 minute until shimmering and fragrant. This step enhances the flavor base for the chicken. (Tip: If garlic or lemon olive oil isn’t available, substitute with regular olive oil and add 1 tablespoon lemon juice and 1 teaspoon minced garlic later when making the sauce.)
- Cook the Chicken: Add the seasoned chicken cubes to the hot skillet, spreading them in a single layer so they sear evenly. Avoid overcrowding the pan to prevent steaming. Cook for about 6–7 minutes, turning occasionally with tongs until each piece is golden brown and the chicken reaches an internal temperature of 165°F (74°C). This ensures the chicken is fully cooked and safe to eat. Transfer the chicken to a plate and cover loosely to keep warm.
- Build the Garlic Butter Sauce: Reduce the heat to medium-low. Add 1 stick (½ cup) of softened dairy-free butter to the skillet and let it melt slowly, stirring gently. Add 1 tablespoon dried shallots and stir for about 1 minute until fragrant. Then add ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon paprika, ¾ teaspoon Cajun seasoning, and 1 teaspoon garlic powder, stirring well so the spices incorporate evenly into the butter. This builds the rich, aromatic flavor of the sauce.
- Add Liquid and Lemon Flavor: Pour in 1 cup chicken broth, stirring constantly to incorporate it into the seasoned butter. Add 1 tablespoon lemon juice to brighten and balance the richness of the sauce. Allow the sauce to simmer gently for 2–3 minutes so it slightly thickens and flavors meld together. (Optional: For a thicker sauce, mix 1 tablespoon cold water with 1 teaspoon cornstarch and stir into the sauce, simmering for another 1–2 minutes until thickened.)
- Combine Pasta and Sauce: Add the cooked gluten-free spaghetti directly into the skillet with the sauce. Using tongs or a large spoon, gently toss the pasta until every strand is fully coated with the flavorful garlic butter sauce.
- Add Chicken and Final Touches: Return the cooked chicken to the skillet, folding gently so the pasta and chicken are evenly combined. Allow the dish to warm for another minute to let flavors blend. Taste and adjust seasoning with extra salt or pepper if needed.
- Serve and Garnish: Plate the pasta and chicken, either individually or on a large serving platter. Garnish with freshly chopped parsley, extra lemon zest, or dairy-free parmesan for added flavor and presentation. Serve immediately for the best taste and texture.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm portions in the microwave at 1-minute intervals or on the stovetop with a splash of chicken broth to maintain creaminess. For longer storage, freeze in a freezer-safe container for up to 2 months, making sure to slightly undercook the pasta initially so it retains texture when reheated.
Notes
- This recipe serves six generously, making it perfect for family dinners or meal prepping for the week.
- Use gluten-free pasta for a healthier, fiber-rich option that’s gentle on digestion.
- For the best flavor, ensure your chicken cubes are evenly sized so they cook consistently.
- Adjust seasoning to taste — add extra Cajun seasoning or paprika for a spicier kick.
- If you don’t have garlic or lemon olive oil, substitute with regular olive oil and add fresh lemon juice and minced garlic when making the sauce.
- To keep pasta from sticking, toss it lightly with a drizzle of olive oil after draining.
