Name: 20 Minute Garlic Butter Chicken and Mushroom Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 5 cups water; 2 cups Spaghetti (fettucine, or linguine); 1 tsp celtic sea salt; 1 tsp fresh cracked pepper; 2 tbsp extra virgin olive oil; 2-3 Chicken breasts (should be around 6-8oz each); 4 oz butter; 8 oz cremini mushrooms; 1 cup dry white wine; 1 cup chicken stock; ⅓ cup minged garlic (or 1/4 cup, depending on your preference); 1 tbsp italian herb spice blend; optional (1 tsp red chili flakes)

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Quick Easy Garlic Butter Chicken and Mushroom Pasta

I love big, piping hot bowls of rich buttery pasta – especially when there is a ton of garlic.

This pasta is simple and easy – perfect for a busy weeknight – but also full of flavor and special enough to be for a dinner party, served family style!

It’s also a really adaptable pasta dish – you can add asparagus, peppers, eggplant, green beans, peas, or carrots if you don’t like mushrooms.

Play around with this dish to make it your own – and be sure to check my notes below for a low carb chicken pasta version!

picture of chicken breast on pasta with mushrooms around it and spices

Keto Garlic Butter Chicken Pasta

While the dish as listed is definitely NOT keto approved, you can make this a keto friendly dish with shirataki noodles!

Shirataki Noodles are traditional Japanese noodles made from the konjac yam – they are incredibly high in fiber and low carb, making them a good swap for low carb dieters.

Prepare shirataki noodles according to package directions.

I usually open the package and drain water the noodles come in – as it can have a bit of a funky smell – and rinse noodles with cold water.

I then boil for five minutes, and drain.

Next, in this chicken pasta recipe, you will add shirataki noodles to pan with garlic after chicken has cooked – just before making the garlic butter sauce in directions below.

Continue making dish as written below after adding shirataki noodles, ignoring pasta listed.

How To Pan Fry Chicken Breasts:

–Don’t crowd the pan. Chicken needs room in the pan to brown and create a lovely, crispy crunch on the outside.

-Don’t Overflip Chicken. Chicken tastes better with lovely browning on each side – don’t flip so often your chicken doesn’t brown.

-Cut Chicken Ahead. In the photos for this recipe I am using whole chicken breasts, but if you want to reduce the cooking time – or want to serve your chicken pasta with bite sized chicken/sliced chicken breasts, cut the chicken while still raw instead of after cooking, to keep chicken from drying out.

Tips To Make Garlic Butter Sauce:

Be sure to scrape up the bits! When adding the wine and stock to form the sauce, be sure to scrape up any lovely browned chicken or mushroom bits from the pan. Those lend the best flavor!

Don’t burn your garlic or undercook it! Garlic, when soft and fragrant, is a wonderful thing… but think of it more as a very gentile browning session – don’t let your garlic get too hot, or it will be bitter.