Garlic Butter Chicken

Warm, garlicky, and unbelievably comforting, this Garlic Butter Chicken paired with creamy Parmesan pasta is a weeknight winner. Tender bite-sized chicken pieces are seared until golden, then finished in a silky garlic butter sauce that perfumes the kitchen with a rich, roasted garlic aroma. Tossed with fettuccine and a lush cream and Parmesan sauce, each forkful balances creamy richness, savory umami from the cheese, and a hint of herbal Italian seasoning for depth. Serve it when you want something impressive with minimal fuss, for a cozy family dinner, or when friends drop by and you want to look like you cooked all afternoon. If you enjoy similar comforting pasta dishes, you might also like this take on garlic butter chicken bites with creamy Parmesan pasta for another way to serve garlic butter chicken and pasta.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  Tender, lean protein that cooks quickly when cut small.

• 12 oz fettuccine or preferred pasta
  Fettuccine soaks up the creamy sauce well, but any pasta shape will work.

• 6 cloves garlic (4 minced for chicken, 2 for pasta)
  Fresh garlic gives bright, aromatic flavor; divide as directed for layered taste.

• 4 tbsp unsalted butter (plus 2 tbsp for pasta)
  Used for searing and building the garlic butter coating for the chicken.

• 1 cup heavy cream
  Creates the rich, silky sauce that clings to the pasta.

• 1 cup grated Parmesan cheese
  Adds savory, salty depth and helps thicken the cream into a sauce.

• Olive oil
  For browning the chicken; a neutral cooking oil to get a good sear.

• Chicken broth
  Adds savory body to the sauce; use 1/4 to 1/2 cup as directed.

• Italian seasoning
  A pinch of herbs for flavoring the chicken.

• Fresh parsley (for garnish)
  Brightens the finished dish and adds a fresh contrast to the rich sauce.

If you like seafood with garlic, consider trying an air fryer version like air fryer garlic butter shrimp for a lighter protein swap.

Step-by-step Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and set aside. Reserve a small cup of pasta water before draining.
   Tip: Reserve the pasta water to loosen the sauce later and help it cling to the noodles.

2. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook until golden brown, about 6 to 8 minutes. Set the chicken aside on a plate.
   Tip: Do not overcrowd the pan so the chicken browns instead of steams.

3. In the same skillet, melt 4 tablespoons unsalted butter and sauté the 4 minced garlic cloves until fragrant, about 30 to 45 seconds. Return the chicken to the pan and toss to coat in the garlic butter.
   Tip: Watch the garlic closely; it cooks fast and you want aroma without burning.

4. In another pan, melt the remaining 2 tablespoons of butter and sauté the remaining minced garlic cloves briefly. Stir in 1 cup heavy cream and 1/4 to 1/2 cup chicken broth; simmer gently for 2 to 3 minutes.
   Tip: Start with 1/4 cup broth and add more if you prefer a thinner sauce.

5. Whisk in 1 cup grated Parmesan cheese until smooth and slightly thickened. Adjust the sauce consistency with reserved pasta water if needed.
   Tip: Warm the cheese in the sauce slowly to prevent clumping.

6. Toss the cooked pasta into the creamy sauce until well coated.
   Tip: Tossing pasta directly in the sauce helps the noodles absorb flavor and finish cooking evenly.

7. Serve the pasta on plates topped with the garlic butter chicken and garnish with chopped fresh parsley.
   Small serving idea: Add more grated Parmesan at the table for extra richness.

For another easy handheld chicken option, try these cheesy garlic chicken wraps that use similar flavors.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 950 calories per serving

Tips, Storage & Variations

• Tip: Use the reserved pasta water a tablespoon at a time to reach the perfect sauce texture.
• Tip: If your sauce tightens too much after resting, stir in a splash of warm chicken broth or pasta water to revive it.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.
• Freezing: Cooked pasta in cream sauces can change texture when frozen. For best results, freeze the chicken and sauce separately for up to 2 months, and add freshly cooked pasta when reheating.
• Flavor variations using existing ingredients only:
  • Make it cheesier by stirring in extra Parmesan.
  • Lighten slightly by using the lower end of the chicken broth amount and more broth in place of heavy cream amounts.
  • Increase the herb note by adding a little extra Italian seasoning to the chicken or sprinkle more on the finished dish.
  • Swap fettuccine for a different preferred pasta shape for a change in texture.

For an indulgent twist that pairs well with this sauce, consider serving it alongside a warm garlic bread bowl concept like in chicken Alfredo garlic bread bowls.

FAQ

1. How long does garlic butter chicken take to cook?
   About 20 to 30 minutes total, including pasta and searing time.

2. Can I use a different pasta shape?
   Yes, any preferred pasta works; fettuccine or other wide noodles hold the sauce well.

3. Do I need to reserve pasta water?
   Yes, a small amount helps loosen and emulsify the sauce so it clings to pasta.

4. Can I make this lower in calories?
   Use less cream and more chicken broth, and reduce butter to lower the calorie count.

5. How do I prevent the garlic from burning?
   Sauté garlic on medium to medium-low heat and watch it closely; remove from heat if it starts to brown.

6. Is pre-grated Parmesan okay to use?
   Yes, pre-grated works, though freshly grated melts more smoothly into the sauce.

People Also Ask

1. Can I use thighs instead of chicken breasts?
   Yes, bite-sized boneless skinless thighs will work and stay moist during cooking.

2. What is the best way to brown chicken quickly?
   Pat the pieces dry, heat the pan well, and avoid overcrowding to get a quick, even sear.

3. How do I thicken a cream sauce that is too thin?
   Simmer a bit longer to reduce it or whisk in more grated Parmesan to help thicken.

4. Can I make this dairy free using the listed ingredients?
   No, all dairy elements here are essential to the recipe and cannot be swapped with the provided ingredients.

5. Should I cover the pan when simmering the cream?
   Simmer uncovered so the sauce reduces and concentrates in flavor.

6. How do I reheat leftovers without separating the sauce?
   Reheat slowly over low heat and add a splash of broth or reserved pasta water while stirring.

7. Will the chicken stay tender if cooked ahead?
   Yes, but store the chicken and sauce separately from the pasta for best texture when reheated.

8. Can I double this recipe for a crowd?
   Yes, use a larger pot and skillet and cook in batches to maintain even browning.

Conclusion

I hope this Garlic Butter Chicken recipe becomes a regular in your dinner rotation. The combination of seared, seasoned chicken and a silky Parmesan cream sauce turns simple ingredients into a comforting, restaurant-quality meal you can make at home. If you want more inspiration with similar flavors, see this easy twist on Garlic Butter Chicken (4 Ingredient Sauce!) | Don’t Go Bacon My Heart and this one-pan option at Garlic Butter Chicken | The Girl Who Ate Everything. Try the recipe, tweak it to your taste, and share how it turned out for a cozy, flavorful meal.

Garlic Butter Chicken with Creamy Parmesan Pasta

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A comforting dish of tender chicken in a rich garlic butter sauce, served over creamy Parmesan fettuccine pasta.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 950

Ingredients Method Nutrition Notes

Ingredients

  

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Chicken and Pasta

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Tender, lean protein that cooks quickly when cut small.
• 12 oz fettuccine or preferred pasta Fettuccine soaks up the creamy sauce well, but any pasta shape will work.

Sauce Ingredients

• 6 cloves garlic (4 minced for chicken, 2 for pasta) Fresh garlic gives bright, aromatic flavor; divide as directed for layered taste.
• 4 tbsp unsalted butter (plus 2 tbsp for pasta) Used for searing and building the garlic butter coating for the chicken.
• 1 cup heavy cream Creates the rich, silky sauce that clings to the pasta.
• 1 cup grated Parmesan cheese Adds savory, salty depth and helps thicken the cream into a sauce.
• Olive oil For browning the chicken.
• Chicken broth Adds savory body to the sauce; use 1/4 to 1/2 cup as directed.
• Italian seasoning A pinch of herbs for flavoring the chicken.
• Fresh parsley (for garnish) Brightens the finished dish and adds a fresh contrast to the rich sauce.

See also  One-Pan Butter Parmesan Pasta

Method

 

Cooking the Pasta

1. Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and set aside. Reserve a small cup of pasta water before draining.
2. Tip: Reserve the pasta water to loosen the sauce later and help it cling to the noodles.

Cooking the Chicken

1. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces seasoned with salt, pepper, and Italian seasoning. Cook until golden brown, about 6 to 8 minutes. Set the chicken aside on a plate.
2. Tip: Do not overcrowd the pan so the chicken browns instead of steams.

Making the Sauce

1. In the same skillet, melt 4 tablespoons unsalted butter and sauté the 4 minced garlic cloves until fragrant, about 30 to 45 seconds. Return the chicken to the pan and toss to coat in the garlic butter.
2. Tip: Watch the garlic closely; it cooks fast and you want aroma without burning.
3. In another pan, melt the remaining 2 tablespoons of butter and sauté the remaining minced garlic cloves briefly. Stir in 1 cup heavy cream and 1/4 to 1/2 cup chicken broth; simmer gently for 2 to 3 minutes.
4. Tip: Start with 1/4 cup broth and add more if you prefer a thinner sauce.
5. Whisk in 1 cup grated Parmesan cheese until smooth and slightly thickened. Adjust the sauce consistency with reserved pasta water if needed.
6. Tip: Warm the cheese in the sauce slowly to prevent clumping.

Combining and Serving

1. Toss the cooked pasta into the creamy sauce until well coated.
2. Tip: Tossing pasta directly in the sauce helps the noodles absorb flavor and finish cooking evenly.
3. Serve the pasta on plates topped with the garlic butter chicken and garnish with chopped fresh parsley.
4. Small serving idea: Add more grated Parmesan at the table for extra richness.

Nutrition

Serving: 1gCalories: 950kcal

Notes

Use the reserved pasta water a tablespoon at a time to reach the perfect sauce texture. If your sauce tightens too much after resting, stir in a splash of warm chicken broth or pasta water to revive it. Refrigerate leftovers in an airtight container for up to 3 days. Cooked pasta in cream sauces can change texture when frozen, so for best results, freeze the chicken and sauce separately for up to 2 months.

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