Description
Enjoy a deliciously creamy Garlic Butter Chicken Pasta, featuring tender chicken and pasta coated in a rich garlic butter sauce. This flavorful dish is perfect for impressing family and friends!
Ingredients
Scale
- 8 oz (225g) pasta (fettuccine or spaghetti)
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 6 cloves garlic, minced
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the pasta to the boiling water and cook according to package instructions until al dente (8-10 minutes). Stir occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and toss it with a little olive oil to prevent sticking.
- Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Slice the chicken into strips or bite-sized pieces.
- In the same skillet, reduce heat to medium and sauté the minced garlic for 1-2 minutes until fragrant.
- Add the unsalted butter and let it melt completely.
- Add the chicken broth and bring to a simmer, scraping up any browned bits from the skillet.
- Stir in the heavy cream and let it simmer for 3-4 minutes until slightly thickened.
- Gradually whisk in the grated Parmesan cheese until melted and creamy. Adjust consistency with reserved pasta water if needed.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes.
- Add the drained pasta to the skillet and toss to coat with the sauce.
- Add the sliced chicken and toss until well distributed.
- Sprinkle chopped parsley over the top.
- Serve immediately while hot, with extra Parmesan if desired.
Notes
- For added heat, sprinkle red pepper flakes into the sauce.
- Feel free to substitute the chicken with shrimp or vegetables for a different twist.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes