Garlic Butter Chicken and Pasta Skillet


Garlic Butter Chicken and Pasta Skillet

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Course Main Course
Servings 4


  • 1/2 lb pasta, such as penne, bowtie, or rigatoni (your choice!)
  • 3 cups chicken broth homemade or store bought
  • 1 lb chicken tenders
  • 1 tsp smoked paprika
  • 3 dashes cayenne pepper (Ajika Georgian Seasoning)
  • 4 tbsp unsalted butter room temperature, divided
  • 3-4 cloves garlic minced
  • 1 tsp Italian seasoning
  • salt to taste
  • 1/2 tbsp lemon juice
  • 1 tbsp chopped parsley
  • lemon wedges


  • In a large stock pot, boil the pasta in the chicken broth according to the package directions. Once pasta is just al dente, remove with a slotted spoon to a bowl and reserve the cooking liquid.
  • Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
  • Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
  • Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter followed by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
  • Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on both sides. Add the pasta, about ½ cup of the pasta broth and chopped parsley, stir to combine well. Let simmer for 60-90 seconds just to cook off some of the broth and let the sauce become slightly viscous. 
  • Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.
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