Creamy Garlic Butter Chicken Pasta Recipe
Featured in Chicken.
Tender chicken and al dente pasta drenched in a rich, creamy garlic butter Parmesan sauce. A quick and satisfying meal!
There’s this feeling, you know? That quiet hum of a kitchen filled with delicious smells, a soft light pouring in, and the promise of a truly comforting meal. That’s what this Creamy Garlic Butter Chicken Pasta brings me. It takes me back to moments where I just wanted something simple yet deeply satisfying for my family, especially after a whirlwind day. It's forgiving, it's flavorful, and it never fails to bring smiles to the dinner table. It’s a little bit of magic, honestly, how a few simple ingredients can create such warmth.
Why You'll Love It
- •**Pure comfort food** - Rich, creamy, and deeply satisfying, it’s a bowl of happiness.
- •**Weeknight friendly** - Ready in about 30 minutes, faster than any takeout!
- •**Family favorite** - Even the pickiest eaters can't resist tender chicken and a luscious sauce.
- •**Simple ingredients, big flavor** - Uses everyday items for an elegant taste.
The first time I served this, my youngest, who can be quite the picky eater, actually asked for seconds! I mean, no way, right? Even my husband, usually a man of few words at dinner, commented on how it tasted like something from a fancy Italian restaurant. And honestly, it made my day. It's now a permanent fixture on our weekly menu because everyone loves it so much.
Essential Ingredient Guide
- Chicken breasts: Opt for boneless, skinless chicken breasts. Slice them evenly so they cook through at the same rate, keeping them juicy.
- Pasta: Fettuccine or linguine are classic choices, but penne or rotini work beautifully too. Al dente is key, my dear.
- Heavy cream: This is where the magic happens for that luxurious creaminess. Don't skimp, it's worth it!
- Parmesan cheese: Freshly grated makes all the difference! It melts smoothly and adds a salty, nutty depth.
Complete Cooking Process
- •Don't overcrowd the skillet when searing chicken – give it space to brown properly.
- •Always cook pasta to al dente; it finishes cooking in the sauce.
- •Freshly grated Parmesan is non-negotiable for the best texture and flavor.
Pat the chicken dry and season it well. Sear it in a hot skillet until golden and cooked through. This creates a beautiful base for our sauce.
In the same skillet, melt butter and sauté minced garlic until fragrant. Oh, the smell is just divine, right?
Pour in heavy cream, chicken broth, and stir in Parmesan cheese. Let it simmer gently until it thickens into a glossy, irresistible sauce.
While the sauce simmers, cook your pasta to a perfect al dente. Reserve some pasta water – it’s a secret weapon!
Toss the cooked pasta and seared chicken into the sauce. A splash of pasta water helps bind everything beautifully. Garnish with fresh parsley or more Parmesan.
You Must Know
Honestly, this dish is a testament to how simple ingredients, treated with a little love, can create something truly extraordinary. It’s my go-to for making a weeknight feel like a special occasion, and I know it'll become one of yours too!
The Art of Searing Chicken
Searing the chicken properly is the first step to flavor town, I mean, truly! You want a beautiful golden crust, which locks in all those lovely juices. Don't rush it; let the pan get hot and resist the urge to flip too soon. That crust? It's flavor, hon.
The Secret to a Silky Sauce
The key to this luscious, silky sauce is patience and good quality ingredients. Heavy cream, of course, but also that touch of chicken broth adds depth without making it too heavy. And the Parmesan? Freshly grated, always! It just melts into this dreamy embrace with the other liquids. Trust me on this one.
Choosing Your Pasta
I usually reach for fettuccine, because its wide ribbons just hug the sauce so perfectly. But honestly, any pasta with a good surface area will do! Linguine, penne, or even rotini are fantastic. The goal is for the pasta to capture every bit of that creamy garlic goodness.
Don't Forget the Pasta Water!
Oh, this is my little 'oops, almost forgot!' moment that turns into a 'wow, that's genius!' every time. That starchy pasta water? It's liquid gold. It helps emulsify the sauce, making it cling to the pasta beautifully and giving it an extra creamy texture. Seriously, don't drain it all away!
You Must Know
- •Do not overcrowd the pan when cooking the chicken; cook in batches if needed.
- •For an extra layer of flavor, deglaze the pan with a splash of white cooking (non-alcoholic) after the chicken.
- •Taste the sauce before adding the pasta and adjust seasonings as needed – a little extra salt or pepper can make a world of difference.
Making this Creamy Garlic Butter Chicken Pasta feels like a little act of love for my family, and for myself. It’s warm, it’s comforting, and it always hits just the right note. It's proof that sometimes, the simplest things bring the most joy. And really, isn't that what cooking at home is all about?
Frequently Asked Questions
→Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be wonderful here, they're often more flavorful and forgiving. Just adjust cooking time as needed until they're cooked through.
→How can I make this dish spicier?
A pinch of red pepper flakes added with the garlic would give it a lovely little kick! Or even a dash of your favorite hot sauce at the end.
→Can I add vegetables to this pasta?
Yes, please do! Spinach, mushrooms, or even some steamed broccoli florets would be delicious additions. Add them in with the sauce just before the pasta.
→How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth or cream to loosen the sauce.
Creamy Garlic Butter Chicken Pasta Recipe
Easy creamy garlic butter chicken pasta recipe. Tender chicken, al dente pasta, and a rich Parmesan sauce. Quick, flavorful, and a family favorite!
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
For the Chicken
- 011.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 021 tsp salt
- 031/2 tsp black pepper
- 041/2 tsp garlic powder
- 052 tbsp olive oil
For the Pasta and Sauce
- 0112 oz fettuccine or linguine
- 024 tbsp unsalted butter
- 034-5 cloves garlic, minced
- 041 1/2 cups heavy cream
- 051/2 cup chicken broth
- 061 cup freshly grated Parmesan cheese, plus more for serving
- 071/4 cup fresh parsley, chopped, plus more for garnish
- 08Salt and black pepper to taste
- 091/2 cup reserved pasta water (optional, but highly recommended!)
Instructions
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside. I mean, don't forget that pasta water! It's gold!
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. We want all that flavor!
Heat 2 tbsp olive oil in a large skillet or deep pan over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. Looks good, right?
Reduce the heat to medium. Add 4 tbsp unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Oh, that aroma! Be careful not to burn it.
Pour in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese until it melts into a smooth, dreamy sauce. Season with salt and pepper to taste. You're doing great, sweetie!
Add the cooked pasta and the seared chicken back into the skillet with the sauce. Toss everything gently to coat. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in the chopped fresh parsley. Serve immediately, garnished with more Parmesan and parsley. Dig in!
Notes & Tips
- 1For extra richness, use bone-in, skin-on chicken thighs, just remove skin before cutting and adjust cooking time.
- 2A pinch of nutmeg added to the sauce can enhance its creaminess and add a subtle warmth.
- 3If you don't have fresh garlic, use 1/2 tsp garlic powder, but fresh is always better for that vibrant flavor.
- 4Leftover pasta can be revived with a splash of milk or broth when reheating.
Tools You'll Need
- •**Al Dente is Key**: Overcooked pasta will become mushy in the sauce. Aim for perfectly firm, just-cooked pasta.
- •**Freshly Grated Parmesan**: Pre-grated cheese often contains anti-caking agents that can make your sauce gritty. Grate your own for the smoothest, most flavorful result.
- •**Don't Overcrowd the Pan**: Cook chicken in batches if necessary to ensure even browning and to prevent steaming, which makes it less flavorful.