Creamy Garlic Butter Chicken Pasta
Make this rich and flavorful pasta dish featuring tender chicken coated in a smooth garlic butter cream sauce. This recipe is suitable for a satisfying weeknight meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces pasta (fettuccine or penne recommended)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
- Season the chicken pieces lightly with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 1 minute.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the Italian seasoning, salt, and pepper. Reduce the heat to low. Gradually stir in the Parmesan cheese until the sauce is smooth. Do not let the sauce boil after adding the cheese.
- Add the cooked chicken and the drained pasta to the skillet. Toss everything together to coat evenly.
- If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- For extra flavor, use chicken thighs instead of breasts.
- If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard with the heavy cream.
- To prevent the sauce from separating, keep the heat low when adding the Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 150