Garlic Butter Chicken Pasta

This garlic butter chicken with creamy Parmesan pasta combines tender, juicy chicken morsels bathed in a garlicky butter sauce and served over indulgent creamy pasta. It's become my go-to recipe when I need a guaranteed crowd-pleaser that feels restaurant-worthy but comes together in just 35 minutes.

I first created this recipe when my in-laws dropped by unexpectedly for dinner, and it's been requested at nearly every family gathering since. The way the garlic butter mingles with the creamy pasta creates magic that even my pickiest eaters devour.

Ingredients

• Boneless skinless chicken breasts: These remain juicy when cut into bite-sized pieces and cook quickly for a weeknight meal
• Olive oil: Use a good quality oil as it forms the base of your sauté and contributes to the overall flavor
• Unsalted butter: Adds richness and allows you to control the saltiness of the final dish
• Fresh garlic: The soul of this dish providing aromatic punch; look for firm bulbs with tight skin
• Paprika: Adds a subtle smoky flavor and beautiful color to the chicken pieces
• Garlic powder: Provides an underlying garlic foundation that complements the fresh garlic
• Salt and black pepper: Essential for enhancing all the other flavors in the dish

• Pasta of choice: Penne and fettuccine work beautifully as they hold the creamy sauce in their ridges or flat surfaces
• Unsalted butter: Creates the silky base for your sauce
• Fresh garlic: Works with the cream to build a flavorful foundation
• Heavy cream: The key to a luxurious sauce that coats every strand of pasta
• Parmesan cheese: Use freshly grated for the best melting properties and authentic flavor
• Italian seasoning: Adds herbal notes that elevate the simple cream sauce
• Fresh parsley: Brings brightness and color to balance the rich elements

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season your pasta from within. Add your pasta of choice and cook until just al dente according to package directions, usually 8-10 minutes. Be careful not to overcook as the pasta will continue cooking slightly when added to the sauce. Reserve a small cup of pasta water before draining just in case you need to adjust the sauce consistency later.

Season and Cook the Chicken:

Cut your chicken into even bite-sized pieces about 1 inch in size to ensure quick and uniform cooking. In a bowl, toss the chicken pieces with paprika, garlic powder, salt, and pepper, making sure each piece is well-coated. Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the seasoned chicken in a single layer without overcrowding to ensure proper browning. Cook for 5-7 minutes, stirring occasionally, to brown all sides while checking that the internal temperature reaches 165°F.

Create the Garlic Butter Coating:

Once the chicken is golden and cooked through, reduce the heat slightly and add butter and minced garlic to the skillet. The butter will melt quickly around the hot chicken pieces. Stir continuously for 1-2 minutes, allowing the garlic to become fragrant without burning, which happens quickly. The chicken should become glossy with a beautiful golden garlic butter coating. Remove the chicken from the skillet and set aside, covered to keep warm while leaving all those flavorful bits in the pan.

Make the Creamy Parmesan Sauce:

In the same skillet with all those delicious chicken drippings, melt butter over medium heat. Add the minced garlic and sauté just until fragrant, about 1 minute, being careful not to let it brown. Pour in the heavy cream, scraping the bottom of the pan to incorporate all the flavor from cooking the chicken. Bring to a gentle simmer, where small bubbles form around the edges but not a full boil. Gradually stir in the Parmesan cheese and Italian seasoning, allowing the cheese to melt completely into the sauce. Continue cooking for 2-3 minutes, stirring frequently, until the sauce coats the back of a spoon.

Combine and Serve:

Add the drained pasta directly to the skillet with the Parmesan sauce. Using tongs, toss the pasta thoroughly in the sauce ensuring every piece is generously coated with the creamy goodness. Stir in the fresh chopped parsley, which brightens the dish both visually and in flavor. Return the garlic butter chicken to the skillet, nestling it into the pasta or arrange it on top depending on your preference. Let everything mingle together for about a minute over low heat. Plate immediately, garnishing with additional fresh parsley and perhaps an extra sprinkle of Parmesan.

Pin

The quality of your Parmesan makes all the difference in this recipe. I once used prepackaged grated cheese during a pantry cleanout, and while the dish was good, it wasn't the same. When I switched back to freshly grated Parmigiano Reggiano, my husband immediately noticed the difference, commenting that the sauce had that restaurant-quality depth he loved.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Ensure the chicken is not overcooked by keeping the heat moderate and cooking only until golden brown and tender. Use butter for added moisture.

→ Can I substitute the protein in this dish?

Yes, you can replace chicken with shrimp or tofu for a different protein option while maintaining the delicious flavors.

→ What's the best pasta type for this dish?

Penne, fettuccine, or any pasta that holds creamy sauces well works great in this recipe.

→ How do I enhance the flavor of the sauce?

Using freshly grated Parmesan cheese and adding a pinch of red pepper flakes or Italian seasoning can elevate the sauce's taste.

→ Can this dish be made ahead of time?

Yes, you can prepare the chicken and sauce ahead, but cook the pasta just before serving for optimal texture.