Garlic Butter Chicken Pasta (browned & full of flavor)
This garlic butter chicken pasta dish is full of garlic and butter flavors in a savory sauce to pour over your cooked chicken and choice of pasta.
Servings: 4 servings
- ¼ cup butter
- 1 Tbsp oil
- 2 large chicken breasts , boneless and skinless (about 1 pound)
- 3 Tbsp garlic , minced (about 6 large cloves)
- 1 tsp oregano , dry
- 1 Tbsp flour
- ¼ cup water
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp lemon juice
- 8 ounces pasta of choice, uncooked (I used linguini)
Preheat Dutch oven or heavy skillet on medium heat (5-6) for 5 minutes. Add butter and oil.
Add chicken and cook smoking hot for 5-8 minutes on first side (until nice and browned). Turn chicken over and cook on second side for 5-8 minutes until browned. Remove from pan to a plate.
Turn heat down to low-medium (3-4) and add garlic and oregano to the pan. Cook 5-8 minutes more until lightly browned.
Meanwhile, cook pasta according to package instructions. Drain when done.
Once garlic is browned, turn heat to low (1-2). Add flour, water, milk, salt, pepper, and lemon juice. Mix and whisk in pan for 5 minutes until thickened.
Serve chicken and sauce alongside or over top of cooked pasta.
Calories: 311kcal | Carbohydrates: 8g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 835mg | Potassium: 670mg | Fiber: 1g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg