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My Garlic Butter Chicken with Creamy Parmesan Pasta was born on a night when I needed something fast but wanted that extra-special hug from a cozy meal. The combo of juicy chicken bites, a deeply savory garlic butter sauce, and dreamy Parmesan pasta feels restaurant-worthy but is quick enough for my busiest weeknights.
Every time I make this my family lights up at the table. That scent of garlic and butter drifting through the house draws everyone in hungry for seconds and leftovers rarely survive until lunch.
Ingredients
- Chicken breast: Choose boneless skinless and cut into uniform bite size pieces for tenderness
- Olive oil: Go for extra virgin with robust flavor for better searing
- Unsalted butter: Lets you control the salt in every layer
- Fresh garlic: Look for plump cloves and mince right before adding for max flavor
- Seasonings: Salt black pepper and Italian herb mix the heart of the dish
- Fresh parsley: Brightens the richness with a fresh herby lift
- Fettuccine: The wide shape holds the sauce best but use any pasta you love
- Heavy cream: Splurge for full fat and freshest date it gives luscious texture
- Chicken broth: Choose low sodium for depth without overpowering salt
- Parmesan cheese: Always go for a wedge and grate by hand the flavor is miles above pre grated
- Extra garlic butter: The secret for that shiny finish and luxurious mouthfeel
Step-by-Step Instructions
- Getting Our Pasta Ready:
- Bring a large pot of salted water to a rolling boil Add fettuccine and cook until just al dente stirring once or twice so noodles do not stick Set aside with a drizzle of oil to prevent clumping
- Creating Golden Chicken:
- Pat chicken pieces dry for crisp browning Season generously and heat oil in a wide skillet over medium high Place chicken in a single layer Cook without moving until one side is deeply golden about four minutes Flip and finish cooking another two to three minutes until just cooked through Remove to a plate and cover loosely
- The Garlic Butter Dream:
- Lower skillet to medium Add butter and let it melt then scatter in fresh garlic Cook gently until fragrant and just starting to turn gold swirling pan often Do not rush this step or burn the garlic
- Making Cream Sauce Heaven:
- With garlic still in the pan pour in heavy cream and chicken broth Bring to a gentle simmer whisking constantly so it stays smooth Stir in grated Parmesan in small handfuls so it melts evenly Simmer two or three minutes until sauce thickens
- Bringing It All Together:
- Add cooked pasta into the cream sauce tossing well so every strand is coated Pour in any juices from resting chicken Top with golden chicken bites and their garlic butter Drizzle a touch more melted garlic butter for good measure
- Serving It Up Right:
- Pile creamy pasta onto warm plates and sprinkle with extra parsley Let everyone add extra cheese and a last grind of pepper at the table for a personal touch
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Freshly grated Parmesan is genuinely my favorite part nothing brings that creamy sauce together like the real thing shaved right at the end My kids still beg to grate the cheese every time we make it and love sneaking tastes as it falls
Storage Tips
Keep leftovers in a tightly sealed dish in the fridge for up to two days For the best reheat slowly warm the pasta and chicken in a nonstick pan with a dash more cream or broth Avoid high heat to keep the sauce smooth and glossy
Ingredient Substitutions
Chicken thighs can step in for chicken breast if you want juicier bites Any pasta works short shapes like penne or rigatoni are fun For a lighter version you can swap in half and half Lost your parsley at the back of the fridge A sprinkle of chives or basil does the trick
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Serving Suggestions
This pasta plus a quick green salad and warm garlic bread is my go to crowd pleaser For variation add steamed broccoli or toss in spinach at the last minute for a green boost Sometimes I top each dish with lemon zest or red pepper flakes for grown up zing
A Little History
Rich cream sauces with pasta are rooted in the classic Northern Italian tradition but adding golden seared chicken and loads of garlic butter feels purely homemade This dish fits that comforting Italian American sweet spot that brings everyone to the kitchen table
Recipe FAQs
- → Can I use different pasta shapes?
Absolutely, any pasta shape like penne, spaghetti, or bow ties works beautifully, just cook until al dente and toss with sauce.
- → What can substitute for heavy cream?
Half-and-half or whole milk can be used, though the sauce may lose some richness and thickness compared to heavy cream.
- → Can this be prepared ahead?
Yes, cook chicken and sauce separately, store chilled, then reheat gently adding a splash of broth or cream to restore smooth texture.
- → How do I prevent the sauce from breaking?
Keep heat medium-low and whisk constantly. Avoid boiling after adding cheese to maintain a smooth, stable sauce.
- → Can I use chicken thighs instead of breasts?
Boneless chicken thighs work well, offering juicier bites. Cut into similar sizes to ensure even cooking.