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Smoky Garlic Butter Chicken Pasta - One Pan Comfort Food Dinner

This Smoky Garlic Butter Chicken Pasta is the ultimate comfort food dinner that brings rich, buttery flavors to your table in just one pan. Perfect for busy weeknights, this recipe combines tender chicken with perfectly cooked pasta in a garlicky butter sauce infused with smoked paprika and toasted aromatics.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 12 oz penne or bowtie pasta
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

Instructions
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Cook chicken until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in onion powder and red pepper flakes if using.
  3. Add the uncooked pasta to the skillet along with chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is al dente and most of the liquid is absorbed.
  4. Stir in the heavy cream and return the cooked chicken to the skillet. Cook for another 2-3 minutes until the sauce thickens slightly.
  5. Remove from heat and stir in Parmesan cheese until melted and well combined. Garnish with fresh parsley and serve immediately.

Notes

For perfect pasta texture, use pasta that cooks in about the same time as your chicken broth absorption. The smoked paprika is key to achieving that signature smoky flavor. If sauce is too thin, simmer uncovered to thicken; if too thick, add splash of broth.