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Butter Parmesan Capellini with Chicken

Silky butter-parm capellini with chicken tossed right into the sauce. Kid-approved and fast.

Cuisine: Italian · Dish Type: Main Dish · Prep: 10 min · Cook: 10 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐

Ingredients

  • Capellini (8–12 oz)
  • Unsalted butter (4–5 tbsp)
  • Finely grated Parmesan (1–1½ cups, plus extra)
  • Salt (for pasta water)
  • Black pepper
  • Reserved pasta water (½–1 cup)
  • Cooked chicken thighs (leftover), sliced or bite-sized
  • Parsley, chopped (optional)
  • Optional: 1 clove garlic, minced

Instructions

Pull-out list: pot + colander, large skillet, grater/microplane.

  1. Boil pasta water: bring 4+ quarts water to a rolling boil. Salt with 1½–2 tbsp kosher salt.
  2. Prep: finely grate 1–1½ cups Parmesan. Chop parsley (optional). Slice cooked chicken.
  3. Start sauce base: in a large skillet on low heat, melt 4 tbsp butter (don't brown). Optional garlic: add minced garlic only after butter melts, cook 30–45 seconds max, then keep moving.
  4. Cook capellini: cook 1 minute less than package directions. Reserve 1 cup pasta water before draining.
  5. Emulsify sauce: drain pasta and immediately add to skillet. Add ½ cup pasta water and toss 15–30 seconds.
  6. Add Parmesan in 3 additions (about ⅓ cup each), tossing until glossy. Loosen with pasta water 2 tbsp at a time until silky.
  7. Warm chicken + finish: add chicken and toss on low/medium-low 2–4 minutes until warmed. Add black pepper (start ½ tsp). Toss in parsley to brighten. Serve immediately with extra Parmesan.

Chicken if you don't have leftovers

  1. Pat dry 1½ lbs boneless skinless chicken thighs.
  2. Season with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder.
  3. Heat a skillet over medium-high with 1 tbsp neutral oil.
  4. Sear thighs 5–6 min first side, flip 4–5 min second side (cook to 165°F).
  5. Rest 5 min, slice, then toss into the finished butter-parm pasta.

Tips

  • If sauce clumps/grains: heat is too high or cheese went in too fast. Drop to low, add 2–4 tbsp pasta water, and toss hard until smooth.
  • If it's too tight: add pasta water 2 tbsp at a time.
  • If it's too thin: keep tossing on low for 30–60 seconds to tighten.
  • Not ideal to freeze whole (pasta texture changes), but the chicken + sauce reheats well.
  • 5/5 kid approved. Parsley adds the perfect bright finish.