Start by bringing a large pot of water to a boil. Add in 1 tablespoon of salt and the long pasta of your choice. Cook according to the package instructions until al dente. Once cooked, reserve about ½ cup of pasta water and then drain the rest. Set the pasta aside.
While the pasta is cooking, season the skinless, boneless chicken breasts with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.
In the same skillet used for the chicken, reduce the heat to medium and add the butter. Let it melt, then add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add the drained pasta to the skillet with the garlic butter sauce. Toss everything together, adding some reserved pasta water to help the sauce coat the pasta more smoothly. Stir in the sliced chicken and mix until everything is well combined.
Plate the Garlic Butter Pasta with Garlic Chicken and garnish with chopped fresh parsley. Serve immediately and enjoy the rich, savory flavors!
