Tender chicken, peas, and al dente pasta in a rich garlic butter sauce. Quick, comforting, and perfect for weeknight dinners.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
→ Pasta and Vegetables
05 - 12 ounces curly pasta such as fusilli or rotini
06 - 1 cup frozen peas, thawed
07 - 2 tablespoons olive oil
→ Garlic Butter Sauce
08 - 3 tablespoons unsalted butter
09 - 4 garlic cloves, minced
10 - 1/4 teaspoon red pepper flakes
11 - 1/3 cup grated Parmesan cheese
12 - Zest of 1 lemon
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - Salt and pepper to taste
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain in a colander.
02 - While pasta cooks, season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer chicken to a plate.
04 - Reduce heat to medium in the same skillet. Add butter and allow to melt. Add minced garlic and red pepper flakes; sauté for 1 to 2 minutes until fragrant but not browned.
05 - Add thawed peas to the skillet and return cooked chicken. Stir gently to warm through for about 1 minute.
06 - Add cooked pasta, grated Parmesan, lemon zest, and lemon juice to the skillet. Toss all ingredients together, gradually adding reserved pasta water until sauce lightly coats the pasta.
07 - Remove skillet from heat and stir in fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with additional Parmesan and parsley as garnish.
